Republic of the Philippines

DEPARTMENT OF EDUCATION
Region II
Division of Quirino
GULAC, DIFFUN, QUIRINO

SUMMATIVE TEST IN COOKERY 9

Name: ______________________________
Score: ____________
DIRECTIONS: Read each item carefully then choose the correct
answer from the choices. Write the letter of your answer on the space
provided.
____1. What tool is use to remove excess water from the salad
greens?
a) Mixing bowl b) salad spinner
c) Salad server d) cutting board
____2. What appropriate tool is used to hold ingredients for mixing
and for tossing?
a) Knives b) salad spinner
c) Mixing bowl d) cutting board
____3. Which of the following ingredients of salad dressing includes
mustard, ketchup, Worcestershire sauce and various kinds of cheese?
a) Egg yolk b) vinegar
c) Oils d) seasons and flavorings
____4. Which of the following oils is used in salad?
a) Canola oil b) walnut oil
c) Olive oil d) all of the above
____5. Which of the following is NOT an emulsifier dressing?
a) Mayonnaise b) vinegar
c) Ketchup d) mustard
____6. What are the two types of emulsion?
a) Temporary and vinaigrette b) temporary and lasting
c)Temporary and constant d) temporary and permanent
____7. This part of a salad should harmonize with the rest of the salad
ingredients.
a) Garnish b) Base or under liner
c) Body d) Dressing
____8. Main part of the salad is called
a) Garnish b) Base or under liner
c) Body d) Dressing
____9. In which part of a salad use edible, decorative item to enhance
its appearance, and adds flavor as well.
a) Garnish b) Base or under liner
c) body d) Dressing
____10. This is a seasoned liquid or semi liquid added to the body of
the salad to give additional flavor, tartness, spiciness and moistness.
a) body b) Garnish
c) Dressing d) Base or under liner
____11. Salad ingredients that are arranged on plate rather than being
mixed together are called
a) Fruit salad b) Composed salad
c) Bound salad d) vegetable salad
____12. Salads made of mixtures ingredients that are held together
usually with a thick dressing like mayonnaise are called
a) Green salads b) Composed salad
c) Bound salads d) Vegetable salad
____13. Salad that can be served as full meal because it contains
substantial portion of meat, poultry, seafood, fruits and vegetables are
called
a) Dessert salad c) main course salad
b) Appetizer salad d) Accompaniment salad
14. Why do we need to consider the important factors in preparing
salad?
a. Contrast in color for your garnishing can accentuate the
appearance of the salad.
b. Salad is as good as the quality of its ingredients, so you have to
use ingredients that are fresh, ripe and in season.
c. Taste of the food that you are using as a base should be
identifiable when you taste the salad.
d. To evaluate the favor and quality
15. Which of the following considerations is essential in choosing
ingredients for high quality salads?
a) Texture and color b) freshness and variety
c) Quality and quantity d) crispiness and taste

Prepared By: Rosel A. Abbigat

Subject Teacher