ORAL RECITATION QUARTER 1.2.pptx

EDUCATION

1. ORAL RECITATION 1.2

2. What is emulsion? Compare and Contrast Temporary and Permanent Emulsion. Why do we need to apply egg yolk in some dressings?

3. What is salad? In preparing gelatin salad, there is a need to follow exact proportion. What is it and why do we need to follow it? Why shouldn’t you add raw pineapples or acid to the gelatin?

4. What is a SALAD? What are the needed ingredients to come up with a good quality salad? Based on the project plan you made, what cooking method is applied in your dish?

5. What nutrients can we get from salad? Explain its function. In preparing bound salads, why potatoes should be cooked whole before peeling and cutting it? What mixing technique is applied when combining the ingredients for bound salads? Justify your answer.

6. What is Home Economics? Why home economics is important in our daily lives? Why do we need to know the basic, common and core competencies in bpp nc ii as a home economics student?

7. What is the function of a salad spinner, and why is it important in salad preparation? Can you describe the difference between a grater and a zester? When would you use each in preparing a salad? How do you keep salad greens crisp before serving, and why is this step important?

8. Explain the importance of using a separate cutting board for vegetables and raw meat in salad preparation. Why should vegetables be cut close to serving time when making a salad? What is a bound salad, and can you give two examples of this type of salad?

9. There are important factors to consider in salad preparation. Give at least 3 and Explain. Why shouldn’t we have overcooked vegetables? Why do we need to follow the guidelines in making salad?

10. How does a composed salad differ from other types of salads? Can you describe a fruit salad and explain why lemon juice is often added? What are gelatin salads, and what is one critical rule when preparing them with fruits like pineapple or papaya?

11. GIVE TWO GUIDELINES IN ARRANGING SALAD. EXPLAIN Each. Why do we need to use high quality ingredients? Why there is a need to drain canned fruits before mixing it to the other ingredients?

12. What are the basic tools, utensils and equipment in preparing SALAD? Explain its function. How will you know if you’re using the right and appropriate tools and equipment in cooking? Why do we need to wear ppe during the kitchen laboratory?

13. Explain what distinguishes a vegetable, grain, legume, or pasta salad from a typical green salad. What are the two main components of a basic vinaigrette dressing? Can you explain the role of egg yolk in making mayonnaise-based dressings?

14. What is the difference between a temporary and a permanent emulsion in salad dressings? How does the oil-to-vinegar ratio affect the taste of a vinaigrette ? Describe what a cooked dressing is and how it differs from mayonnaise.

15. What is bound salad? Compare and contrast bound salad and gelatin salad. In preparing gelatin salad, there is a need to follow exact proportion. What is it and why do we need to follow it?

16. Can you name some leafy greens commonly used in salads and explain their role in enhancing the salad's texture and appearance? What types of fruits are commonly used in salads, and what precautions should be taken when using them? Explain why grains and legumes are often marinated before being added to salads.

17. What is salad dressing? Why do we need to apply dressings on our salad? Differentiate temporary emulsion and permanent emulsion.

18. What is the importance of using protein foods in salads, and can you give examples of such ingredients? Why is it essential to drain canned fruits and vegetables before adding them to a salad? Why is it important to fold in thick dressings gently when preparing bound salads?

19. Can you explain why vegetables need to be thoroughly drained and chilled before using them in salads? What is the role of garnishing in salad presentation, and how does it affect the overall appeal? Why should you avoid adding dressing to green salads too far ahead of serving time?

20. Why do some commercially made dressings use stabilizers like gums or starches? What happens to an oil-and-vinegar dressing if it is not shaken properly before serving? In what scenarios would you use lemon juice instead of vinegar in a salad dressing?

21. Can you explain why it’s important to use fresh, high-quality ingredients when preparing a salad? How does an emulsion work in salad dressings, and why is it necessary for creating smooth, creamy dressings? What is the difference between oil and vinegar dressings and emulsified dressings like mayonnaise?