SaladValley: Multiple Choice ANSWERS
MULTIPLE-CHOICE QUESTIONNAIRE ANSWER SHEET: SALADVALLEY
SECTION ONE:
Indicate which of the following statements are correct by ticking the appropriate box in the right hand column.
Marker: The ticked blocks are the correct answers.
1. / a) / A well presented valley will influence your guests to buy salads and increase turnover. /
b) / A well presented valley will not really influence your turnover but will look nice and bring colour to your store. /
c) / A well presented valley ensures that the kitchen staff have enough work to keep them busy. /
2. / a) / All excess salads for the day and night shift must be stored in salad bowls in the fridge. /
b) / All excess salads for the day and night shift must be stored in the prep bowls in the fridge. /
c) / All excess salads for the day and night shift must be stored in sealed Tupperware containers in the fridge. /
3. / a) / Cleaning of storage containers on a daily basis will ensure a clean and hygienic environment. /
b) / Cleaning of storage containers on a daily basis will ensure that the kitchen staff are kept busy and do not sit around doing nothing. /
c) / Cleaning of storage containers on a daily basis will waste too much time. This can be done every second or third day. /
4. / a) / It is okay to use detergent when washing fruits and vegetables as this will enhance the flavour of the product. /
b) / It is okay to use detergent when washing fruit and vegetables as this will get rid of any pesticides or insects on the product. /
c) / Always wash fruit and vegetables under cold running water only. /
5. / The temperature of the salad valley should always be maintained at below:
a) / 12 degrees Celsius. /
b) / 10 degrees Celsius. /
c) / 8 degrees Celsius. /
6. / All bread should be individually wrapped or kept in an airtight container because:
a) / This will prevent the bread from drying out and getting hard. /
b) / This will prevent the bread from going stale. /
c) / (a) & (b) above. /
7. / A well planned valley means:
a) / All the salads are the same colour and texture. /
b) / There is a variety of salads with loads of colour and different textures. /
c) / Your guests have one salad, one hot vegetable dish and bread and cheese to choose from. /
8. / Onions can be soaked in water and lemon juice to:
a) / Help maintain their crispness. /
b) / Lessen their overpowering and pungent flavour. /
c) / To stop them from turning brown. /
9. / Adding vegetable stock to the boiling water when cooking rice or pasta will:
a) / Improve the colour of the rice or pasta so that it looks more appealing. /
b) / Improve the flavour. /
c) / Ensure that the rice or pasta does not turn gooey or sticky when cooked. /
10. / The best kind of potatoes to use for making potato salad are:
a) / Mondial Potatoes /
b) / Vanderplank Potatoes. /
c) / (a) & (b) above. /
SECTION TWO:
Select the correct option by ticking the appropriate box in the right hand column.
Marker: The shaded answers are the correct options.
A badly presented valley will affect the guest’s judgment on the rest of the store’s food. / T / F
To save time, ensure that you prep enough salads to last for two or three days. / T / F
All salads are high risk food items and should be discarded after each shift. / T / F
Keeping salads covered with dome lids during quiet times helps to maintain freshness and shelf life. / T / F
Everybody loves mayonnaise so use as much as possible when preparing your salads. / T / F
Adding a bit of fruit to your salads will jazz them up and make them more appealing to your guests. / T / F
Lemon juice and water rubbed onto sliced or peeled apples will prevent them from going brown. / T / F
Wearing gloves when working with cooked beetroot will ensure that you don’t burn your fingers. / T / F
Iceberg lettuce has the most flavour than any other variety and should always be used in green salads. / T / F
Roasted vegetables can be added to Couscous to create an enticing and interesting salad option. / T / F
Score for this page: _____ / / 12