1. A salad tool used to remove excess water from the salad greens.
a. mixing bowl
c. salad spinner
b. salad server
d. cutting boards
2. A French term which means setting everything in place and organizing all the
materials
and ingredients before preparing foods.
Miss en Place
c. Misc n Plase
b. Mise en place
d. Mis en Plase
3. How can you AVOID loss of nutrients during vegetable preparation?
a. wash them before paring and cutting
b. blanch them first before paring and slicing
c. soak in lukewarm water after cutting
d. rub the surface with plenty of salt after paring
4. How can crispness of vegetables be restored?
a. drained thoroughly
c. soak it in warm water
b. by washing and refrigerating
d. all of the above
5. A salad often used for traditional mixtures of cooked protein, starch and vegetable
items with mayonnaise like tuna salad,
a. side dish salad
c. main course salad
c. bound salad
d. separate course salad​