Republic of the Philippines

Department of Education
Region XIII-Caraga Region Please use another
SCHOOLS DIVISION OF SURIGAO DEL SUR sheet of paper
CARRASCAL NATIONAL HIGH SCHOOL
Nat’l. Highway, Gamuton, Carrascal, Surigao del Sur

POST TEST
SECOND QUARTER for TLE 9-Cookery

Name: _________________ Grade & Section: ______________ Teacher: ______________Score: _______

MULTIPLE CHOICE:
Direction: Each item below is followed by four options marked A, B, C, and D. Choose the best answer and write
the letter of the correct answer in your answer sheet.

1. Which of the following tool for salad preparation is used for salad toppings to be broiled?
A. grill pan B. cutting board C. mixing bowl D. grater

2. A salad tool used to remove excess water from the salad greens.
A. Mixing bowl B. Salad server C. Salad spinner D. Cutting board

3. Which of the following tools used in preparing salad is a salad spinner?

A. B. C. D.

4. These salads must balance and harmonize with the rest of the meal.
A. Side dish salad B. Accompaniment salad C. appetizer salad D. Main course salad

5. Which of the following considerations is essential in choosing ingredients for high quality salads?
A. Quality & quantity B. Texture & color C. Freshness & variety D. crispness & taste

6. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds
flavor to the food?
A. Body B. garnish C. Base D. Dressing
7. A cup-shaped leaves of iceberg or Boston lettuce make attractive _____. They give height to salad.
A. Base or under liner B. Body C. Garnish D. Dressing

8. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
A. Green salad B. Vegetable salads C. Composed salads D. Bound salads

9. Salad ingredients are arranged on plate rather than being mixed.

A. Fruit salad B. Composed salad C. Bound salad D. Vegetable salad

10. These salads stimulate appetite which has fresh, crisp ingredients: tangy flavorful dressing and attractive,
appetizing appearance.
A. Side dish salad B. Accompaniment salad C. Appetizer salad D. Main course salad
 11. Which of the following tools used in preparing salad is a salad server?

A. B. C. D.

12. Which of the following is the main part of the salad?

A. Underline or base B. Body C. Garnish D. Dressing

13. When preparing ________, combine mayonnaise, vinegar, sugar, salt, and pepper in a stainless-steel bowl
and mix until smooth.
A. Fruit salad B. Potato salad C. Coleslaw D. Jellied meat salad

14. What factor to consider in salad preparation is best described in this statement?
“It should be attractive, appetizing, creatively presented”.
A. Quality of ingredients B. proper food combination C. Eye appeal D. Simplicity

15. Which of the following guidelines could help you to arrange or present salads?
A. Add more dressings.
B. Keep the salad off the rim of the plate.
C. Strive for different unbalanced colors.
D. Height does not help make a salad attractive.

16. What is the basic guideline in presenting salads?

A. Keep it simple.
B. Add more ingredients until heaping.
C. Salad greens must not be used.
D. Add raw pineapple in the salad mixture.

17. What do you call the liquid or semi-liquids used to flavor salads?
A. Salad dressings B. Stocks or broth C. Soy sauce D. Gravy

18. Which of the following types of salad dressing is a simple mixture of oil, vinegar, and seasonings and an
example of temporary emulsions?
A. Emulsified dressings B. Cooked salad dressing C. oil & vinegar dressings D. French
dressings

19.Which of the following safety and hygienic practices will you follow in storing salad and dressings?
A. Refrigerate salads until serving.
B. Add dressing to green salads until serving.
C. Refrigerate salads after serving time.
D. Plating salads more than an hour before service.

20. What steps will you perform to wash all salad vegetables to ensure food safety?
A. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) of powdered or liquid
detergent in 4L (1gallon) of water. Make sure there is no undissolved powder.
B. Soak the vegetable in this solution for about 1 minute
C. Gently wash vegetables and pay special attention to the stems and leaves.
D. all the above
Prepared by: Checked by: Validated by: Approved by:

CERELINA M. GALELA EMERITA P. LLERA ALBERTO C. ESTAMPA FLUELLEN L. COS, PhD

Subject Teacher Coordinator Asst. School Head Principal IV