what are the procedure for quantity salad production 7
1. what are the procedure for quantity salad production 7
Answer:
Procedure for Quantity Salad Production
1. Prepare all ingredients. Wash and cut greens. ...
2. Arrange salad plates on worktables. ...
3. Place bases or underliners on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until service. ...
7. Do not add dressing to green salads until service, or they will wilt.
2. which of the following procedures for quantity green salad production
Answer:
Refrigerate until Serving
Explanation:
3. how do you prepare the Procedure for quantity in salad production?
Answer:
Prepare all ingredients. Wash and cut greens. ...
Arrange salad plates on worktables. ...
Place bases or underliners on all plates.
Arrange body of salad on all plates.
Garnish all salads.
Refrigerate until service. ...
Do not add dressing to green salads until service, or they will wilt.
click nyo lang po pin po yan
GODBLESS
4. Which of the following procedures for quantity green salad production is the last step to do? *a. Arrange salad plates on worktablesb. Add dressing before servingc. Prepare all ingredientsd. Refrigerate until servingby :Joe Rry Juntilla
Answer:
D
Explanation:
Dahil refrigerate until serving common sense nalang
5. Why do we need to follow the correct procedure in quantity or more salad productions?
Answer:
we need to follow the procedure because Recipes provide all the technical and artistic elements necessary to produce and reproduce a successful product without fail. Cooks may feel inspired to change some of the proportions or flavorings, but the basic recipes will always produce the desired results.
6. which of the following procedure for quantity green salad production is the last step to do
Answer:
C . add dressing before serving
Explanation:
HOPE IT HELPS
7. which of the following procedures for quantity green salad production is the last step to do
Answer:
packaging and refregarating
Explanation:
after all the procedure has been done packaging and refregerating is the last step.
8. ied liquid9. Which of the following procedures for quantity green salad production is the last step to do?a. Arrange salad plates on worktablesc. Prepare all ingredientsb. Add dressing befored. Refrigerate until serving
Answer:
A. arrange salad plates on worktables
9. arrange the following procedure in salad production write the step number before each sentence
Answer:
a. 5
b. 3
c 1
d. 2
e. 7
f. 6
g. 4
Explanation:
yan po sagot sana po makatulong
10. Which is the last procedure in producing quantity green salad?A. Arrange salad plates on worktablesB. Add dressing before servingC. Prepare all ingredientsD. Refrigerate until serving
Answer:
C.
Explanation:
Prepare all ingredients
11. 9. Which of the following procedures for quantity green salad production is the last step to do? a) Arrange salad plates on worktablesb) Add dressing before serving c) Prepare all ingredients d) Refrigerate until serving
Answer:
9.A po
Explanation:
sana makatulong sa yo
Answer:
9.D
TAMA PO SAGOT KO
BRAINLY EVERYDAY
12. Which of the following procedures for quantity green salad production is the last step to do? A. Arrange salad plates on worktablesB. Add dressing before servingC. Prepare all ingredientsD. Refrigerate until serving
Answer:
A ARRANGE SALAD PLATES ON WORKTABLES
13. 0. Which of the following procedures for quantity green salad production is the last step to do? A. Arrange salad plates on work tables B. Add dressing before serving C. Prepare all ingredient D. Refrigerate until serving
Answer:
D.REFRIGERATE UNTIL SERVING IS THE ANSWER HOPE ITS CORRECT <3Answer:
D
Explanation:
14. 9. Which of the following procedures for quantity green salad production?A. arrange salad plates on work tablesB. add dressing before servingC. prepare all ingredientsD. refrigerate until serving
Answer:
prepare all ingredients
15. which of the following procedures for quantity green salad production is the last step to do? a. arranged salad plates on worktables b. add dressing before serving c. prepare all ingredients d. refrigerate until serving
Answer:
From the given choices, the last step done in preparing green salad is to (b) add dressing before serving.
Explanation:
While it is expected that we refrigerate salad for a time for the green vegetables to be kept fresh, we cannot toss the dressing with the ingredients even if we will place them in the fridge as most (if not all) dressings are combination of oil and acid together with spices. Acid is known for its chemical property that wilts vegetables and can definitely deteriorate the leafy ones. Therefore, the order of steps should be--preparing the ingredients, refrigerate salad until serving time, arrange the salad plates on worktables, and last is to add dressing before serving.
Check out Summer Salad Recipe at https://brainly.ph/question/13641498.
#BRAINLYEVERYDAY
16. 11. Which of the following procedures for quantity green salad production is the third procedure? A. Cut or tear into bite pieces. B. Drain greens well. C. Mixed the greens D. Crisp the greens
Answer:
B.drain greens well
Explanation:
so its clean
17. which of the following procedures for quantity green salad production is the last step to do brainly
QUESTION
which of the following procedures for quantity green salad production is the last step to do
ANSWER refrigerate until servingit makes sense to keep your salad cool before eating. Also it makes the lettuces more crisps.#CarryOnLearning
18. what do you think is the result if you will follow the procedure for quantity salad production
Answer:
a perfect quality of food/products
19. which of the following procedures for quantity green salad production is the last step to do?A. Arrange salad plates on worktabesB. Add dressing before servingC. Prepare all ingredientsD. Refrigerate until serving
Answer:
D . refrigerate until serving
Arrange salad plates on worktabes.
20. Direction: Answer the following questions. 1. What are the guidelines vegetables, legumes, grains and pasta salads? 2. What are the procedure for quantity salad production? 3. What are the important factors to consider in salad preparation?
1. Vegetables, Legumes, Grains & Pasta Salads * Neat, accurate cutting of ingredients * Cut vegetables as close as possible to serving time * Cooked vegetables to a firm, crisp texture & good color * After cooking, vegetables must be thoroughly drained * Starches, pastas and legumes should be cooked until tender
Procedure for Quantity Salad Production:
1. Prepare all ingredients. Wash and cut greens.
2. Arrange salad plates on worktables.
3. Place bases or underliners on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until service.
7. Do not add dressing to green salads until service, or they will wilt.
Guidelines for arranging salads:
* Look at the plate or bowl as frame. Pick the right size dish.
* Maintain good balance of color . Three colors are usually enough.
* Height makes the salad more attractive.
* Cut ingredients neatly and uniformly.
* Be sure that ingredients can be identified.
* Keep arrangements simple.
21. Read each statement carefully. Arrange the following procedures for quantity salad production. Write 1 for the first step, 2 for the second and so on. Write your answer on a separate sheet of paper.
Answer:
saan po yung tanong sorry po wala po kc ehh direction lng po meron
22. B. Arrange the Procedure for Quantity of Salad Production. Write numbers 1, 2, 3, 4, 5, 6, and 7. ___ Arrange body of salad on all plates. ___ Prepare all ingredients. ___ Refrigerate until serving. ___ Do not add dressing to green salads until serving. ___ Place bases on all plates. ___ Garnish all salads. ___ Arrange salad plates on worktable.
Answer:
1.7
2.1
3.4
4.3
5.5
6.2
7.6
Sana po makatulong
23. explain why we need to know and understand procedure for quantity salad production and important factors to consider in salad preparation help pls
Answer:
In order for you to make the perfect salad you need to know something about the kinds of ingredients that you can use. A large number of salads will be made using a combination of different ingredients that not only complement one and other but provide different tastes and textures as well.24. which of the following procedures for quantity green salad
Answer:
Answer: the green salad is to put cabage,peper, carrots and etc.
25. 7. In quantity salad production, which of the following is the correct sequence ofthe procedure?1. Garnish all salads.2. Refrigerate until serving.3. Arrange body of salad on all plates.4. Do not add dressing to green salads until serving.a. 1,2,3,4 b. 2,4,3,1 c. 3,1,2,4d. 4,3,2,1
Answer:
b po
Explanation:
hope it helps mark nyu po ako ng brainlest
26. why is it important to follow or consider the procedure for quantity salad production?
GOOD QUALITY OF SALAD
Salad is should be picked to adjust the kind of different dishes with which it is served.
Salad is cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
Salad is dish comprising of blended, generally normal fixings with something like one crude fixing. They are frequently dressed, and normally served at room temperature or chilled, however some can be served warm.
Salad is any of the different "generally chilly dishes" including crude greens, vegetables and garnishes. It is presented with dressing or little bits of food, or normally blended in with a dressing or set in gelatin.
Salad is Normal crude vegetables (in the culinary sense) utilized in a serving of mixed greens incorporate cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, lentils, and blossoms are more uncommon parts.
prepare good quality salads or dressings
brainly.ph/question/8607563
#LETSSTUDY
27. Which of the following procedures for quantity green salad production is the last step to do? A. Arrange salad plates on worktables. B. Add dressing before serving. C. Prepare all ingredients. D. Refrigerate until serving.
STRUCTURE OF SALADS
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B. Add dressing before serving.
The last step to do in following a procedure for green salads is to Add dressing before serving, to not let them sag.[tex]\huge\blue{\overline{ \quad \quad \quad \quad \quad \quad \quad \quad \quad \quad}}[/tex]
✎yoona18
28. Give at least 5 Types of Protein Used in SaladsGive at least 5 Types of Starch Used in SaladsProduce for Quantity Salad Production1.23.4.5.
Answer:
Healthy Proteins to Add Some Power to Your Salad
Cooked Chicken Breast. 3 ounces = 26 grams of protein.
Chickpeas. 1/2 cup = 7 grams of protein.
Black Beans. 1/2 cup = 7 grams of protein.
Sliced Turkey. 3 ounces = 19 grams of protein.
Cooked Egg. 1 large egg = 6 grams of protein.
Cooked Shrimp. 4 ounces = 23 grams of protein.
Tofu. 2 ounces = 10 grams of protein.
Shredded Cheddar.
29. which of the following procedures for quantity green salad production is the last thing to do?
refrigerate until serving
it makes sense to keep your salad cool before eating. also it makes the lettuces more crisps.
30. what do you think is the result if you will follow the procedure for quantity salad production?
Explanation:
it will be excellent and tasty why? becauase we shall follow our rules
