Question

matching - 9 marks
a. accompaniment
the main ingredients of the salad
b. appetizer
sweet salads
c. body
large salads that contain some protein foods
d. foundation
a decoration for food
e. dessert
light salads served before the main course
f. emulsion
a mixture of liquids that do not separate
g. garnish
arranging ingredients for service
h. main dish
salads served with the main dish
i. plating
a base of lettuce or other vegetables or fruit
ii. true or false - 10 marks
an accompaniment salad is served along with the dessert.
oil and vinegar do not blend with each other.
dressing will stick to wet greens.
spreads such as margarine acts as a barrier, preventing moist fillings
soaking into the bread.
vegetables should be chopped on the counter.
the base of a salad is usually some type of leafy greens.
avoid overloading wraps so they do not become messy to eat.
pizza is an example of a hot open - faced sandwich
meat and cheese should be sliced just before making sandwiches.
non - fat cheeses melt easily.
iii. multiple choice - circle the letter of the correct answer - 11 marks

1. all of the following are true of salad dressings except

a. mayonnaise dressing contains no oil
b. oil, water, and vinegar dressings are pourable.
c. oil and water do not blend well.
d. a sweet salad needs a sweet dressing.

1. all of the following are true of salad making except

a. use different colors in the salad.
b. main course salads must be a well - balanced meal.
c. use a heavy salad with a light main course.
d. use a texture theme by combining similar textures.

Explanation:

I. Matching

• A. accompaniment — salads served with the main dish
• B. appetizer — light salads served before the main course
• C. body — the main ingredients of the salad
• D. foundation — a base of lettuce or other vegetables or fruit
• E. dessert — sweet salads
• F. emulsion — a mixture of liquids that do not separate
• G. garnish — a decoration for food
• H. main dish — large salads that contain some protein foods
• I. plating — arranging ingredients for service

II. True or False

1. An accompaniment salad is served along with the dessert. — False (Accompaniment salads are served with the main dish, not dessert.)
2. Oil and vinegar do not blend with each other. — True (Oil and water - based vinegar are immiscible.)
3. Dressing will stick to wet greens. — False (Wet greens repel dressing; greens should be dry for dressing to stick.)
4. Spreads such as margarine acts as a barrier, preventing moist fillings soaking into the bread. — True (Margarine/butter creates a moisture - resistant layer on bread.)
5. Vegetables should be chopped on the counter. — False (Chopping on the counter is unhygienic; use a cutting board.)
6. The base of a salad is usually some type of leafy greens. — True (Leafy greens like lettuce are common salad bases.)
7. Avoid overloading wraps so they do not become messy to eat. — True (Overloaded wraps are hard to handle and messy.)
8. Pizza is an example of a hot open - faced sandwich. — True (Pizza has a base with toppings, similar to an open - faced sandwich.)
9. Meat and cheese should be sliced just before making sandwiches. — True (Slicing just before use keeps them fresh.)
10. Non - fat cheeses melt easily. — False (Non - fat cheeses have less fat, so they don't melt as easily as full - fat cheeses.)

III. Multiple Choice

1. Question 1

• Option a: Mayonnaise dressing contains no oil — False (Mayonnaise has oil as a key ingredient).
• Option b: Oil, water, and vinegar dressings are pourable — True (These are liquid - like and pourable).
• Option c: Oil and water do not blend well — True (They are immiscible).
• Option d: A sweet salad needs a sweet dressing — True (Flavor matching).
• Answer: a. Mayonnaise dressing contains no oil

1. Question 2

• Option a: Use different colors in the salad — True (For visual appeal).
• Option b: Main course salads must be a well - balanced meal — True (Main course salads should be nutritionally balanced).
• Option c: Use a heavy salad with a light main course — True (Balances the meal).
• Option d: Use a texture theme by combining similar textures — False (Salads benefit from varied textures, not similar ones).
• Answer: d. Use a texture theme by combining similar textures

Answer:

I. Matching

• A. accompaniment — salads served with the main dish
• B. appetizer — light salads served before the main course
• C. body — the main ingredients of the salad
• D. foundation — a base of lettuce or other vegetables or fruit
• E. dessert — sweet salads
• F. emulsion — a mixture of liquids that do not separate
• G. garnish — a decoration for food
• H. main dish — large salads that contain some protein foods
• I. plating — arranging ingredients for service

II. True or False

1. An accompaniment salad is served along with the dessert. — False (Accompaniment salads are served with the main dish, not dessert.)
2. Oil and vinegar do not blend with each other. — True (Oil and water - based vinegar are immiscible.)
3. Dressing will stick to wet greens. — False (Wet greens repel dressing; greens should be dry for dressing to stick.)
4. Spreads such as margarine acts as a barrier, preventing moist fillings soaking into the bread. — True (Margarine/butter creates a moisture - resistant layer on bread.)
5. Vegetables should be chopped on the counter. — False (Chopping on the counter is unhygienic; use a cutting board.)
6. The base of a salad is usually some type of leafy greens. — True (Leafy greens like lettuce are common salad bases.)
7. Avoid overloading wraps so they do not become messy to eat. — True (Overloaded wraps are hard to handle and messy.)
8. Pizza is an example of a hot open - faced sandwich. — True (Pizza has a base with toppings, similar to an open - faced sandwich.)
9. Meat and cheese should be sliced just before making sandwiches. — True (Slicing just before use keeps them fresh.)
10. Non - fat cheeses melt easily. — False (Non - fat cheeses have less fat, so they don't melt as easily as full - fat cheeses.)

III. Multiple Choice

1. Question 1

• Option a: Mayonnaise dressing contains no oil — False (Mayonnaise has oil as a key ingredient).
• Option b: Oil, water, and vinegar dressings are pourable — True (These are liquid - like and pourable).
• Option c: Oil and water do not blend well — True (They are immiscible).
• Option d: A sweet salad needs a sweet dressing — True (Flavor matching).
• Answer: a. Mayonnaise dressing contains no oil

1. Question 2

• Option a: Use different colors in the salad — True (For visual appeal).
• Option b: Main course salads must be a well - balanced meal — True (Main course salads should be nutritionally balanced).
• Option c: Use a heavy salad with a light main course — True (Balances the meal).
• Option d: Use a texture theme by combining similar textures — False (Salads benefit from varied textures, not similar ones).
• Answer: d. Use a texture theme by combining similar textures