HOLY CHILD ACADEMY

Poblacion, Bustos, Bulacan

Junior High School
Monthly Assessment for the month of October
for the Month of October
Cookery 9
Name: Score:
Grade and Section 9 - Venus Date:
Teacher : Yna Jessica Patani

Part I. Test I. MULTIPLE CHOICE: Read the statement carefully then choose the best answer from the
given options.

1. Use uniform font style (Times New Roman 11 or 12)

2. Choices should be alphabetically arranged.
3. Do not use Part 1 but Test 1.
4. Period should be used instead of semi colon.

1. A salad tool used to remove excess water from the salad greens.
a. cutting board c. salad server
b. mixing bowl d. salad spinner

CORRECT a. cutting board b. mixing bowl c. salad server d. salad spinner

2. Used to hold salad ingredients for mixing, or for tossing.
a. cutting boards c. mixing bowls
b. knives cutting d. salad server
3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
fruits and vegetables.
a. accompaniment saladc. dessert salad
b. appetizer salad d. main course salad
4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
a. bound salads c. green salads
b. composed salads d. vegetable salads
5. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad c. bound salad
b. composed salad d. vegetable salad
6. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. crispiness and taste c. quality and quantity
b. freshness and variety d. texture and color
7. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender but not overcooked
c. Marinated or soaked in a seasoned liquid
d. Thoroughly drained and chilled before
8. Which of the following is not a factor to consider in salad preparation?
a. Arrangement of food
 b. Contrast and harmony of colors
c. Proper food combinations
d. Quality of ingredients
9. Which of the following procedures for quantity green salad production is the last step to do?
a. Add dressing before serving
b. Arrange salad plates on
c. Prepare all ingredients
d. Refrigerate until serving
10. Which of the following ingredients is not used in making French dressing?
a. Egg yolk c. Sugar
b. Oil d. Vinegar

Test II. IDENTIFICATION: Identify the following statements being described in each number. Choose your
answer on the choices below.

Body Composed salad Bound salad

Gelatin Salad Green salad Relishes/crudites
Pan Salad set Vegetable salad
Salad dressing Grill pan Base
Egg Mayonnaise Mixing bowl

___________1. It is the main part of the salad

___________ 2. These are liquid or semi liquids used to flavor salads.
___________ 3. It is a type of dressing that is essential ingredient in mayonnaise and other emulsifier dressings
___________4. It is a classification of salad that must be fresh, clean, crisp and cold and well drained. Moisture
and air are necessary to keep greens crisp.
___________5. It is a classification of salad where mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise.
___________6. It is a classification of salad whose main ingredients are vegetables other than lettuce or other
leafy greens.
___________7. It is used to mix dressings, marinate ingredients, hold separate elements if a salad before
assembling and used to toss and mix all the ingredients together.
___________8. It is used for salad toppings to be broiled or grilled.
___________9. It is a classification of salad made of sweetened or unsweetened gelatin.
___________10. It is a classification of salad made by arranging two or more elements attractively on a plate.

Part II;Test III. ESSAY: Explain the characteristics of the salad below. : Give the characteristics of the
different types of salads. (2 points each) REPHASE YOUR DIRECTION.

1. Main Salad -
2. Appetizer Salad -
3. Side Dish Salad -
4. Dessert Salad -
5. Accompaniment Salad -