Test de evaluare salate

The thermal processes used for preparing salads are:

• Boiling and sautéing

• Baking and frying

• Boiling and baking

• Boiling, baking, frying, gratin

The zucchini salad belongs to the group of:

• Raw salads

• Combined salads

• Boiled salads

• Baked salads

Raw salads are prepared from:

• Raw vegetables with cold sauces

• Raw vegetables with hot sauces

• Different vegetables with added oilseeds

• Different vegetables with added dairy products

Salatele, ca preparate ………… (1) care intră în componența meniurilor se caracterizează prin   valoare ……….......(2) redusă, digestibilitate ușoară, conținut ridicat de substanțe minerale, vitamine provenite din ….....…..(3) utilizate la preparare.

În timpul pregătirii .....……… (4) a legumelor au loc pierderi ….....……(5) și pierderi ale componentelor chimice, ……………….(6), sărurilor minerale .

În timpul prelucrării termice au loc transformări fizice și chimice, care influențează structura, ….……….(7) și …………(8) preparatului.

A sau F ?

a).......The defects of salads are not mainly due to non-compliance with the technological process.

• True

• False

A sau F ?

b).......During boiling, some vegetables lose water, losing weight.

• True

• False

A sau F ?

c).......During boiling, some vegetables absorb water due to the presence of starch and increase in volume and weight.

• True

• False

A sau F ?

d).......During the thermal processing of vegetables, proteins soften and carbohydrates coagulate.

• True

• False

A sau F ?

e).......By associating vegetables with other foods, the nutritional value of salads is completed, determining their satiety.

• True

• False

List the common technological operations for preparing raw salads.

.........................................................................................................................................................

.........................................................................................................................................................

..........................................................................................................................................................

...........................................................................................................................................................