
Quarter II-Lesson 1 Perform Mise’ En Place
Authored by Patricia Gregorio
Other
9th Grade
Used 2+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This must be fresh, clean, crisp, cold, and well drained. Moisture and air are necessary to keep greens crisp.
Green Salads
Bound Salads
Vegetable, Grain Legumes, and Pasta Salads
Composed Salads
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
These are salads whose main ingredients are vegetables other than lettuce or other leafy greens.
Green Salads
Bound Salads
Vegetable, Grain Legumes, and Pasta Salads
Composed Salads
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Are a mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise.
Green Salads
Bound Salads
Vegetable, Grain Legumes, and Pasta Salads
Composed Salads
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It contains fruits as their ingredients, like appetizer salads or dessert salads.
Fruit Salads
Vegetable, Grain Legumes, and Pasta Salads
Gelatin
Composed Salads
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Most of these products are made with sweetened prepared mixes with artificial color and flavor. But some professionals cook used to prepare salads using unflavored relying on fruit juices and other ingredients for flavor.
Green Salads
Bound Salads
Gelatin Salads
Composed Salads
6.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
(a)
7.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
(a)
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