1. Basic
is a simple mixture of oil, vinegar and seasonings which is an example of temporary
emulsions
A Eggs
B. Vinegar
C. vinaigrette
D. Lemon Juice
2. Mayonnaise is an emulsified dressing.
A Emulsified Dressings B.Ol and Vinegar dressings C vinaigrette D. Temporary Emulsions
3. a simple oil and vinegar dressing is called temporary emulsion because the two liquids always
separate after being shaken.
A Emulsified Dressings
C. Permanent Emulsions
В. Oil and Vinegar dressings
D. Tomporary Emulsions
4.mayonnaise is also a mixture of oil and vinegar, but the two liquids do not separate
because it contains egg yolk which is a strong omulsifier.
A Emulsified Dressings
C. Parmanent Emulsions
В. Oil and Vinegar dressings
D. Temporary Emulsions
5. Plated Salad has parts.
A 5
B.3
C. 2.
D. 4
6. An edible decorative Item that is added to salad to give eye appeal, and adds flavor as well.
A. Body
B. Garnish
C. Dressing
D. Base
7. A seasoned liquid or seri liquid added to the body of the salad to give added flavor, tartness, spiciness
and moistness.
A Body
B. Gamish
C. Dressing
D. Base
8.
may be added at service time, served separately for the customer to add, or mixed with the
ingredients ahead of time.
A. Body B. Gamish
C. Dressing
D. Base
9. They give height to salad.
A. Body B. Garnish
C. Dressing
D. Base
10. It should harmonize with the rest of the salad ingredients.
A. Body B. Garnish
C. Dressing
D. Base
11. Strive for a good balance of
A Colors
B. Simple
C. Identifiable
D. Height
12. helps make a salad attractive.
A. Colors
B. Simple
C. Identifiable
D. Height
13. Make every ingredient
А.
D. Greon salad
C. Golatin salad
salad
B. Coleslaw salad
14. Keep it simple.
A. Colors
B. Simple
C. Identifiable
D. HHeight
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Answer:
1 c
2 a
3 a
4 b
5 d
6 c
7 b
8 a
9 d
10 a
11 d
12 c
13 c
14 a
Explanation:
correct me if I'm wrong