Culinary Arts and Food Prep
Unit 5 Salads and Garnishing Test
Name: ____________________
Block: __________
Grade: ______ (out of 60)
Multiple Choice Questions: Choose the best answer to each question by placing the
appropriate letter on the blank provided.
_______1. Which salad type should stimulate the appetite and be light enough for the first
course?
a. Accompaniment
b. Main course
c. Appetizer
d. Separate course
_______2. It is especially important for which type of salad to contain a variety of
vegetables, green, and/or fruits?
a. Appetizer
b. Main course
c. Separate course
d. Accompaniment
_______3. The addition of which ingredient to a vegetable salad makes it a main course
salad?
a. Fruit
b. Dressing
c. Garnish
d. Protein
_______4.Which of the following is a good example of a popular combination salad?
a. Chef’s salad
b. Potato salad
c. Tuna salad
d. Ham salad
_______5.Which of the following is the most appropriate garnish for an entrée with a fruit-based
sauce?
a. Mint sprigs
b. Cucumber
c. Tomato wedge
d. Watercress sprigs
Culinary Arts and Food Prep
Summative Assessment
Springfield Public Schools
Unit 5
Salads and Garnishing
Use the following menu item description to answer questions 7-10.
Crabmeat-Mayonnaise Salad on a bed of Mixed Greens served with Garlic Croutons and Herbed
Vinaigrette
_______6.What is the base or underliner of the salad?
a. Garlic croutons
b. Herbed vinaigrette
c. Mixed greens
d. Crabmeat and mayonnaise
_______7.What is the body of the salad?
a. Garlic croutons
b. Herbed vinaigrette
c. Mixed greens
d. Crabmeat and mayonnaise
_______8.What is the garnish for the salad?
a. Garlic croutons
b. Herbed vinaigrette
c. Mixed greens
d. Crabmeat and mayonnaise
_______9.What is the dressing for the salad?
a. Garlic croutons
b. Herbed vinaigrette
c. Mixed greens
d. Crabmeat and mayonnaise
Culinary Arts and Food Prep
Summative Assessment
Springfield Public Schools
Unit 5
Salads and Garnishing
Short Answer: Part A - Answer the following questions completely with well-written and
understandable statements. (16 points)
When using a knife, what are the two functions performed by the guiding hand? What is
the proper placement of the fingers of the control hand? (3 points total)
What are the two most common metals used for knives? (2 points)
What is the advantage of using a sharp knife? (2 points)
What is the garde manger’s responsibility? (2 points)
What are the four parts of a salad? (4 points)
What are the four types of dressings? (4 points)
Matching – Match the photo to the name of the garnishing tool that it represents. (1 point
each, 8 points total)
_____ 1. Zester
_____ 2. Fluting Knife
_____ 3. Paring Knife
_____ 4. Vegetable Peeler
_____ 5. Melon Baller
_____ 6. Tour née Knife
_____ 7. Butter Cutter
_____ 8. Channel Knife
Culinary Arts and Food Prep
Summative Assessment
Springfield Public Schools
Unit 5
Salads and Garnishing
Part B: Use the following drawing as a plate and create a meal platter. Explain the meal
that you have chosen and garnish. Use at least 2 foods for the garnish. (10 points)
Food Items: _____________________________________
Centerpiece: ____________________________________
Garnish: _______________________________________
Tools used for Garnish: ___________________________
Culinary Arts and Food Prep
Summative Assessment
Springfield Public Schools
Unit 5
Salads and Garnishing