TLE 9 Exam Questions

• Which of the following ingredients is used to make French Dressing? Pepper
• Which of the following guidelines in arranging salad shows sanitation? Keep the salad off the rim of the plate.
• Which of the following procedure for quantity green salad production is the last step to do?  Add dressing before using
• How do we avoid contaminants to transfer from knife to the fruit or  vegetables?  Wash produce before using
• What does lemon juices do to salad? Little sour but tart taste
• What milk is used for cooked salad? Evaporated milk
• Which of the following oil is highly recommended in making salad dressing?  Corn Oil
• Which of the following ingredients is added in making cooked salad dressing?  Flour
• Which of the classification of salad is light and flavorful? Accompaniment or Side dish salad
• What is the result of too much gelatin than liquid? Stiff and rubbery product
• What is the basic vinaigrette? Oil, vinegar and seasoning
• In what salad ingredients do dried beans, potatoes, macaroni products, grains and bread belong?  Starches
• Which salad is a mixture of foods that are hold together with a dressing like mayonnaise?  Bound salad
• Which of the following is a protein food ingredient for salad? Ham
• In what salad ingredients do sesame seeds, nuts and gelatin belong? Miscellaneous
• What salad tool is used to remove excess water from the salad green? Salad spinner
• What classification of salad serves as full meal and contain substantial portion of protein, seafood, fruits and vegetables? Main course salad
• What is the combination of ingredients such as fruits, vegetables and other ingredients and usually served with a dressing? Salad
• How long should hands washed with soap and warm water before and after handling fresh produce?  20 seconds
• Which of the following items added to macaroni salad to enhance the color, flavor and nutritional balance of salad?  Raw or cooked vegetable