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Questions and Answers
What is the primary purpose of serving a salad after the main course?
What is the primary purpose of serving a salad after the main course?
Which salad is served to stimulate appetite?
Which salad is served to stimulate appetite?
All salads are mixed together and not arranged on the plate.
All salads are mixed together and not arranged on the plate.
False
Name an example of a gelatin salad.
Name an example of a gelatin salad.
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Fruit salad can have non-fruit ingredients like pasta.
Fruit salad can have non-fruit ingredients like pasta.
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What are composed salads characterized by?
What are composed salads characterized by?
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The primary ingredient for making salad greens includes varieties like Iceberg, Romaine, and __________.
The primary ingredient for making salad greens includes varieties like Iceberg, Romaine, and __________.
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______ salad contains green leafy vegetables that must be fresh, clean and crisp.
______ salad contains green leafy vegetables that must be fresh, clean and crisp.
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Match the following salad ingredients with their category:
Match the following salad ingredients with their category:
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Match the following salad types with their descriptions:
Match the following salad types with their descriptions:
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Which of the following is NOT a category of ingredients used in salad making?
Which of the following is NOT a category of ingredients used in salad making?
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Which type of salad is typically an accompaniment to a meal?
Which type of salad is typically an accompaniment to a meal?
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Cooked vegetables are included in the category of raw vegetables.
Cooked vegetables are included in the category of raw vegetables.
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What type of proteins can be included in salads?
What type of proteins can be included in salads?
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A separate course salad is meant to be very filling.
A separate course salad is meant to be very filling.
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What is a common example of a side dish salad?
What is a common example of a side dish salad?
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Vegetable, grain legumes and pasta salads primarily consist of ______ vegetables.
Vegetable, grain legumes and pasta salads primarily consist of ______ vegetables.
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Which of the following is NOT a factor to consider in salad preparation?
Which of the following is NOT a factor to consider in salad preparation?
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Chilled salads should have the dressing added before refrigeration to enhance flavor.
Chilled salads should have the dressing added before refrigeration to enhance flavor.
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What is the primary reason for washing greens before preparing a salad?
What is the primary reason for washing greens before preparing a salad?
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To enhance the visual presentation of a salad, one should use __________ colors.
To enhance the visual presentation of a salad, one should use __________ colors.
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What should you do to maintain the freshness of salad ingredients?
What should you do to maintain the freshness of salad ingredients?
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Match the following salad preparation techniques with their descriptions:
Match the following salad preparation techniques with their descriptions:
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Salads should be arranged neatly to improve eye appeal.
Salads should be arranged neatly to improve eye appeal.
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List one important technique for assembling salads efficiently.
List one important technique for assembling salads efficiently.
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What is the typical ratio of oil to vinegar in a vinaigrette dressing?
What is the typical ratio of oil to vinegar in a vinaigrette dressing?
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All salad dressings are emulsified mixtures.
All salad dressings are emulsified mixtures.
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Name one type of oil that can be used in salad dressings.
Name one type of oil that can be used in salad dressings.
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Most vinegar used in salad dressings is approximately ______% acidity.
Most vinegar used in salad dressings is approximately ______% acidity.
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Match the following dressings with their descriptions:
Match the following dressings with their descriptions:
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Which of the following is used as a flavoring in salad dressings?
Which of the following is used as a flavoring in salad dressings?
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Fresh herbs are preferred over dried herbs in salad dressings.
Fresh herbs are preferred over dried herbs in salad dressings.
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What is the essential ingredient in mayonnaise that acts as an emulsifier?
What is the essential ingredient in mayonnaise that acts as an emulsifier?
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Which ingredient is NOT needed for the mayonnaise salad dressing?
Which ingredient is NOT needed for the mayonnaise salad dressing?
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The Waldorf salad contains no fruits.
The Waldorf salad contains no fruits.
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What is the first step in preparing the mayonnaise salad dressing?
What is the first step in preparing the mayonnaise salad dressing?
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To make the Waldorf salad, you need to refrigerate the ______ after combining whipped cream and mayonnaise.
To make the Waldorf salad, you need to refrigerate the ______ after combining whipped cream and mayonnaise.
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Match the salad dressing with its type:
Match the salad dressing with its type:
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What is the main difference between Thousand Island dressing and mayonnaise?
What is the main difference between Thousand Island dressing and mayonnaise?
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A simple oil and vinegar dressing is classified as a permanent emulsion.
A simple oil and vinegar dressing is classified as a permanent emulsion.
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What is a common ingredient found in mayonnaise that acts as an emulsifier?
What is a common ingredient found in mayonnaise that acts as an emulsifier?
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Cooked salad dressing is made with little or no oil and uses ______ as a thickener.
Cooked salad dressing is made with little or no oil and uses ______ as a thickener.
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Which of the following is NOT a safety tip recommended for the workplace?
Which of the following is NOT a safety tip recommended for the workplace?
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Gums and starches are examples of emulsifiers that may be used in commercially made dressings.
Gums and starches are examples of emulsifiers that may be used in commercially made dressings.
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Observing ______ means keeping the workspace tidy as you work.
Observing ______ means keeping the workspace tidy as you work.
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Match the following types of dressings with their characteristics:
Match the following types of dressings with their characteristics:
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Study Notes
Cookery 9 - Salad Preparation
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Mise en place: A French term meaning "everything in its place," this involves organizing all ingredients and tools before food preparation. This leads to more efficient and effective results.
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Salad Knives: Nylon or other food-safe plastic knives are often preferred for fresh fruits and vegetables to prevent discoloration from stainless steel blades.
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Cutting Boards: Use separate boards for raw meats (or poultry/ seafood) and vegetables to prevent cross-contamination.
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Peelers: Kitchen tools with slotted metal blades used for removing skin from fruits and vegetables like potatoes and carrots.
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Citrus Zesters/Graters/Shredders: Utensils for obtaining zest from citrus fruits, or grating foods into fine pieces.
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Salad Tosser: Used to wash and remove water from salad greens.
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Mixing Bowls: Large bowls to combine ingredients for salad preparation.
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Salad Servers: Tools to serve salad, often tongs for serving salad in bowls.
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Grill Pan: For broiling or grilling salad toppings.
Salad Types (By Ingredients)
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Green Salads: Use fresh, clean, crisp, and drained leafy greens as the base.
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Vegetable Salads: Include non-leafy vegetables (e.g., cauliflower, bell peppers), grains, pasta, and legumes.
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Fruit Salads: Contain fruits as the main ingredient; pasta or starches also can be added.
Salad Classification (By Function)
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Appetizer Salads: Stimulate appetite and have flavorful dressings like canapés.
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Accompaniment Salads: Served with the main course to balance and harmonize it (e.g., Greek salad).
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Side Dish Salads: Light, flavorful salads (e.g., coleslaw).
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Main Course Salads: Usually include protein like poultry, meat, seafood, eggs or cheeses (e.g., honey grilled chicken salad).
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Separate Course Salads: Light, served after the main course to cleanse palate (e.g., Caesar salad).
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Dessert Salads: Sweet salads that may contain fruits, gelatin, nuts, or creams (e.g., fruit cocktail salad).
Salad Preparation Factors
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High quality ingredients: For freshness and taste.
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Visual appeal: Attractive presentation with contrasting colors.
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Simplicity: Easy to recognize and enjoy the salad.
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Neatness: Clean preparation and presentation.
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Contrast/Harmony of Colors: A visually appealing combination of ingredients.
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Proper food combinations: Tasty arrangements of ingredients, considering flavors and textures.
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Recognizable foods: Ingredients easy to identify with (no significant issues of identity).
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Proper chilling: Maintain food safety. Keep cold foods cold and hot foods hot.
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Crispy foods: Ingredients crisp and enjoyable (consider food types).
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Proper draining: Prevent excess liquids.
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Avoid overcooking: Prevent mushiness.
Safety Tips in the Workplace
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Wear appropriate personal protective equipment (PPE): Clean working clothes, masks, gloves to ensure safety.
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Maintain clean workspaces: Keeping the environment tidy.
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Safe handling of tools: Properly using tools; consider hazards.
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Proper disposal of garbage: Dispose of the garbage properly.
Salad Dressings
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Oils: Corn, soybean, canola, peanut, olive, or walnut oils.
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Vinegar: Good quality with sharp flavors.
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Lemon juice: May replace or add to vinegar.
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Egg yolks: Essential emulsifiers.
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Seasonings & flavorings: Herbs, mustard, pepper, paprika, ketchup, Worcestershire sauce, cheeses are examples of these.
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Types: Temporary (oil and vinegar) and emulsified (mayonnaise).
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Oil & Vinegar Dressings: Simple mixtures of oil, vinegar, and seasonings.
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Important Ratio: Three parts oil to one part vinegar (can be adjusted for personal taste).
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Emulsified Dressings: Include mayonnaise which is a thicker, creamier dressing.
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Cooked Salad Dressings: Made with little or no oil and thickened with starches.
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Description
Explore the essentials of salad preparation in this quiz from Cookery class 9. Learn about mise en place, essential tools, and techniques for creating delicious salads while preventing contamination. Brush up on your knowledge of kitchen utensils and their specific uses.
