Salad Valley: Multiple Choice Questionnaire
MULTIPLE-CHOICE QUESTIONNAIRE SHEET:
SALAD VALLEY
Name:
Store:
I.D. No:
Score:
Date:
/ 20
%:
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)
2.
3.

c)
A well presented valley will not really influence your turnover but will look nice and bring
colour to your store.
A well presented valley ensures that the kitchen staff have enough work to keep them busy.
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.
Cleaning of storage containers on a daily basis will ensure a clean and hygienic
environment.
Cleaning of storage containers on a daily basis will ensure that the kitchen staff are kept
busy and do not sit around doing nothing.
Cleaning of storage containers on a daily basis will waste too much time. This can be done
every second or third day.
It is okay to use detergent when washing fruits and vegetables as this will enhance the
flavour of the product.
It is okay to use detergent when washing fruit and vegetables as this will get rid of any
pesticides or insects on the product.
Always wash fruit and vegetables under cold running water only.

a)
b)
c)
4.
a)
b)
c)
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.

Score for this page: _____ /
4
6.
7.
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.

A well planned valley means:
a)
b)
All the salads are the same colour and texture.

There is a variety of salads with loads of colour and different textures.

c)
8.
9.
10.
Your guests have one salad, one hot vegetable dish and bread and cheese to choose
from.
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.

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.

The best kind of potatoes to use for making potato salad are:
a)
Mondial Potatoes

b)
Vanderplank Potatoes.

c)
(a) & (b) above.

Score for this page: _____ /
4
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
4.
Keeping salads covered with dome lids during quiet times helps to maintain
freshness and shelf life.
T
F
5.
Everybody loves mayonnaise so use as much as possible when preparing your
salads.
T
F
6.
Adding a bit of fruit to your salads will jazz them up and make them more
appealing to your guests.
T
F
7.
Lemon juice and water rubbed onto sliced or peeled apples will prevent them
from going brown.
T
F
8.
Wearing gloves when working with cooked beetroot will ensure that you don’t
burn your fingers.
T
F
9.
Iceberg lettuce has the most flavour than any other variety and should always be
used in green salads.
T
F
10.
Roasted vegetables can be added to Couscous to create an enticing and
interesting salad option.
T
F
1.
2.
3.
Score for this page: _____ /
12