GRADED RECITATION.pptxcfgdgfhyrjujukoup;

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1. GRADED RECITATION IN TLE 9 PREPARED BY: MAM MARIEL

2. What do you call a combination of vegetables, fruits, and other ingredients served with a dressing? Salads

3. What is the French term that means “setting everything in place”? Mise En Place

4. Who invented the grater? Francois Boullier

5. In what year was the grater invented? 1540

6. Salad ingredients that come from meat, fish, poultry, or eggs are sources of _______ Protein

7. Salad ingredients that come from fruits and vegetables are rich in _______. Vitamins

8. Salad ingredients that come from potatoes, croutons, or pasta are sources of ___________. Carbohydrates

9. Salad ingredients that come from dressings like mayonnaise, olive oil, peanut oil, or sesame oil are sources of _______. Fats

10. What do you call the kitchen equipment that holds freshly washed salad leaves in a slotted basket and spins to remove water Salad Spinner

11. What is vinaigrette Mixture of oil + vinegar

12. What is an emulsion A mixture of two liquids that don’t normally mix

13. Salad dressings are ___________ used to flavor salads Liquid or semi-liquid

14. Which of the following is an example of a temporary emulsion dressing that separates upon standing Vinaigrette

15. Which of the following is an example of a permanent emulsion dressing that does not separate upon standing Mayonnaise

16. Give 1 guideline in arranging salads

17. TRUE OR FALSE

18. A good salad should be prepared hours before serving to allow the flavors to blend. FALSE

19. Refrigerate salads after serving time FALSE

20. When preparing dishes, it is best to use the newly bought ingredients before the older ones. FALSE

21. The quality of ingredients has no bearing on the final taste and appearance of the salad. FALSE

22. Adding dressing to green salads in advance can cause greens to wilt. TRUE

23. Homemade dressings are more prone to spoilage and can spoil faster, especially the creamy dressings. TRUE

24. It is not best to cut all salad ingredients into uniform or identical sizes. FALSE

25. Emulsified dressings, like mayonnaise, will separate after shaking. FALSE

26. Proper handwashing is not a necessary hygienic practice when preparing salads. FALSE

27. In storing supplies, old stocks should be placed behind the new ones to ensure proper rotation. FALSE

28. Salads are often high in calories, so they are not ideal for people trying to stay fit. FALSE

29. Salads help our digestive system because their fiber content supports proper digestion. TRUE

30. Salads add variety and color to meals, making food look more exciting and less boring. TRUE

31. Salads have little to no nutrients, which makes them less helpful in keeping the body healthy. FALSE

32. Preparing salads limits creativity since ingredients must always be the same. FALSE

33. identification

34. Tool for thin dressings Cruet

35. Tool for thick dressings Sauce Boat

36. Give at least 4 types of salads according to ingredients

37. Give the 4 parts of salads Base Body Dressings Garnish