RDA PART II

50. How do you make salads tasty and appealing to customers?

• Creativity   

• good presentation

• served in different style  

• Both B and C

What mixtures are often used to flavor salads?

• Base   

• Body of the Salad

• Garnish  

• Dressing

What equipment is used to keep or store the salad and salad ingredients?

• Cabinet    

• Chiller   

• Refrigerator

• Both B and C

How should salad greens be selected?

• cleaned thoroughly  

• stored properly

• with care 

• All of these

What can you produce if you have raw or cooked vegetables and other ready-to-eat foods and dressing?

• Appetizer   

• Dessert         

• Salad

• Sandwich

The following statements are important considerations in salad preparation EXCEPT

• Eye Appeal

• Garnish all salad 

• Simplicity       

• Quality of ingredients

Teacher Marian will go to the market to get some ingredients for Waldorf salad. What main ingredient will she buy?

• Apples, celery stalk, nuts,

• Egg, tomato, cucumber, mayonnaise

• Fruit cocktail cheese, cream

• Potato, green beans, cream, ketchup

What happens if food and ingredients is overcooked?

• It eliminates the color.                               

•   It loses their visual appeal.

• It eliminates vitamins and minerals

• All of these

Mayonnaise-based dressings are typically thick and creamy. Which ingredient acts as emulsifier in mayonnaise and other dressing?

• Egg yolk  

• Flavorings  

• Oil

• Vinegar

Vinaigrette is a combination of 3-part oil and 1-part of vinegar. What quantity of oil will you need if you were to triple the vinaigrette recipe?

• 3-part  

• 6-part  

• 9-part

• 12-part