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    Q2W1M1 PPT Quiz

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    Q2W1M1 PPT Quiz

    Uploaded by

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    2 views66 pages

    Original Title

    Q2W1M1 PPT QUIZ

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2 views66 pages

    Q2W1M1 PPT Quiz

    Uploaded by

    Unknown

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 66

    TLE 9

    PART 1
    IDENTIFICATION
    1
    A kitchen tool consisting of a
    slotted metal blade attached to a
    handle that is used to remove the
    outer skin or peel of certain
    vegetables
    2
    Used for salad toppings to be
    broiled or grilled
    3
    A kitchen utensil used to grate
    foods into fine pieces
    4
    Used to hold just washed salad
    leave in a slotted basket
    5
    Sharp, sturdy stainless steel
    blades used to cut ingredients
    6
    It is approximately four inches
    long, with a handle and a curved
    metal end, the top of which is
    perforated with a row of round
    holes with sharpened rims
    7
    A wood or blocks which is used in
    cutting ingredients
    8
    Used to grasp the ingredients of
    salad
    9
    Used to mix dressings, marinate
    ingredients, and hold separate
    elements of a salad.
    10
    A small kitchen appliance used to
    cook or prepare various foods with
    steam heat
    PART 2
    MULTIPLE CHOICE
    1. The term “bound” in bound salad is
    often used for traditional mixtures of what
    ingredients?

    a. Cooked protein, starch and b. Fruits, past and meats


    vegetables

    c. vegetable, nuts and meats d. seafood, meat and pasta


    2. In preparing vegetable, grain, legumes
    and pasta salad. What ingredient should
    be added to starch items to enhance the
    color, flavor and nutritional balance of the
    salad?
    a. dressing b. vegetables

    c. nuts d. meat
    3. This ingredient usually made for molded
    salad, it is made with sweetened prepared
    mixes with artificial flavor and color, but
    most chefs used unflavored one and
    relying on fruit juices for flavor.
    a. Fruit cocktail b. vegetable

    c. seafood d. gelatin
    4. The salad that stimulate appetite which
    has the fresh crisp ingredients and
    attractive.

    a. Accompaniment salad b. Side dish salad

    c. Appetizer salad d. Separate course salad


    5. This salad must be very light without
    filling. It is a light salad that served before
    dessert.

    a. Accompaniment salad b. Side dish salad

    c. Appetizer salad d. Separate course salad


    6. Salad that can be served as full meal
    because it contains substantial portion of
    meat, poultry, seafood, fruits and
    vegetable.

    a. Appetizer salad b. Main course salad

    c. Accompaniment salad d. Dessert salad


    7. Salad ingredients are arrange on plate
    rather than being mixed together.

    a. Vegetable salad b. Composed salad

    c. Fruit salad d. Bound salad


    8. Salad made of mixtures of ingredients
    that are held together usually with a thick
    dressing.

    a. Green salad b. Vegetable salads

    c. Composed salad d. Bound salad


    9. The salad that are usually sweet and
    may contain fruit, gelatin, nuts and cream.

    a. Fruit salad b. Gelatin salad

    c. Vegetable salad d. Side dish salad


    10. This salad should be light and flavorful,
    heavier salad are less appropriate to
    serve.

    a. Side dish salad b. Composed salad

    c. Appetizer salad d. Bound salad


    ANSWER
    Part 1 - identification
    1
    A kitchen tool consisting of a
    slotted metal blade attached to a
    handle that is used to remove the
    outer skin or peel of certain
    vegetables
    1

    peeler
    2
    Used for salad toppings to be
    broiled or grilled
    2

    grill pan
    3
    A kitchen utensil used to grate
    foods into fine pieces
    3

    Grater/shredder
    4
    Used to hold just washed salad
    leave in a slotted basket
    4

    Salad spinners
    5
    Sharp, sturdy stainless steel
    blades used to cut ingredients
    5

    knife
    6
    It is approximately four inches
    long, with a handle and a curved
    metal end, the top of which is
    perforated with a row of round
    holes with sharpened rims
    6

    Citrus zesters
    7
    A wooden or blocks, use in cutting
    ingredients
    7

    Cutting board
    8
    Used to grasp the ingredients of
    salad
    8

    Salad servers
    9
    Used to mix dressings, marinate
    ingredients, and hold separate
    elements of a salad.
    9

    Mixing bowls
    10
    A small kitchen appliance used to
    cook or prepare various foods with
    steam heat
    10

    steamer
    ANSWER
    Part 2 – multiple choice
    1. The term “bound” in bound salad is
    often used for traditional mixtures of what
    ingredients?

    a. Cooked protein, starch and b. Fruits, past and meats


    vegetables

    c. vegetable, nuts and meats d. seafood, meat and pasta


    1. The term “bound” in bound salad is
    often used for traditional mixtures of what
    ingredients?

    a. Cooked protein, starch and


    vegetables
    2. In preparing vegetable, grain, legumes
    and pasta salad. What ingredient should
    be added to starch items to enhance the
    color, flavor and nutritional balance of the
    salad?
    a. dressing b. vegetables

    c. nuts d. meat
    2. In preparing vegetable, grain, legumes
    and pasta salad. What ingredient should
    be added to starch items to enhance the
    color, flavor and nutritional balance of the
    salad?
    b. vegetables
    3. This ingredient usually made for molded
    salad, it is made with sweetened prepared
    mixes with artificial flavor and color, but
    most chefs used unflavored one and
    relying on fruit juices for flavor.
    a. Fruit cocktail b. vegetable

    c. seafood d. gelatin
    3. This ingredient usually made for molded
    salad, it is made with sweetened prepared
    mixes with artificial flavor and color, but
    most chefs used unflavored one and
    relying on fruit juices for flavor.

    d. gelatin
    4. The salad that stimulate appetite which
    has the fresh crisp ingredients and
    attractive.

    a. Accompaniment salad b. Side dish salad

    c. Appetizer salad d. Separate course salad


    4. The salad that stimulate appetite which
    has the fresh crisp ingredients and
    attractive.

    c. Appetizer salad
    5. These salad must be very light without
    filling. It is a light salad that served before
    dessert.

    a. Accompaniment salad b. Side dish salad

    c. Appetizer salad d. Separate course salad


    5. These salad must be very light without
    filling. It is a light salad that served before
    dessert.

    b. Side dish salad


    6. Salad that can be served as full meal
    because it contains substantial portion of
    meat, poultry, seafood, fruits and
    vegetable.

    a. Appetizer salad b. Main course salad

    c. Accompaniment salad d. Dessert salad


    6. Salad that can be served as full meal
    because it contains substantial portion of
    meat, poultry, seafood, fruits and
    vegetable.

    b. Main course salad


    7. Salad ingredients are arrange on plate
    rather than being mixed together.

    a. Vegetable salad b. Composed salad

    c. Fruit salad d. Bound salad


    7. Salad ingredients are arrange on plate
    rather than being mixed together.

    b. Composed salad
    8. Salad made of mixtures of ingredients
    that are held together usually with a thick
    dressing.

    a. Green salad b. Vegetable salads

    c. Composed salad d. Bound salad


    8. Salad made of mixtures of ingredients
    that are held together usually with a thick
    dressing.

    d. Bound salad
    9. The salad that are usually sweet and
    may contain fruit, gelatin, nuts and cream.

    a. Fruit salad b. Gelatin salad

    c. Vegetable salad d. Side dish salad


    9. The salad that are usually sweet and
    may contain fruit, gelatin, nuts and cream.

    a. Fruit salad
    10. This salad should be light and flavorful,
    heavier salad are less appropriate to
    serve.

    a. Side dish salad b. Composed salad

    c. Appetizer salad d. Bound salad


    10. This salad should be light and flavorful,
    heavier salad are less appropriate to
    serve.

    a. Side dish salad

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