2nd Quarter TECHNOLOGY LIVELIHOOD EDUCATION- COOKERY 9

Name:_______________________________________Section:_____________
Teacher: Bernadith C. Salingay
General Instruction: Write all your answers in this Answer Sheet and let your parent
affix signature at the bottom of the paper.
Act. 1 Directions: Read the statement carefully and choose the answer that best
describes the statement. Encircle the letter of your choice.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl b) Salad server c) salad spinner d) cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives b) Cutting boards c) mixing bowls 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) Appetizer salad b) Accompaniment salad c) main course salad d) dessert salad
4. Salads made of mixtures of ingredients that are held together usually with a thick
dressing like mayonnaise.
a) Green salads b) Vegetable salads c) composed salads d) bound salads
5. Salad ingredients are arranged on plate rather than being mixed together
a) Fruit salad b) Composed salad c) bound salad d) vegetable salad
6. Which of the following considerations are essential in choosing ingredients for high
quality salads?
a) Quality and quantity b) Texture and color c) freshness and variety
d) crispiness and taste
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 and overcooked
c) Thoroughly drained and chilled before using
d) Marinated or soaked in a seasoned liquid
8. Which of the following is not a factor to consider in salad preparation?
a) Contrast and harmony of colors b) Quality of ingredients
c) Arrangement of food d) Proper food combinations
9. Which of the following procedures for quantity green salad production is the last
step to do? a) Arrange salad plates on worktables b) Add dressing before serving
c) Prepare all ingredients d) Refrigerate until serving
10. 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
 Act.2 Identify the following salad ingredients according to its structure. Use the
options in the box below.

Garnish Dressing Body Base

__________1.Lettuce __________4.Cheese
__________2.mayonnaise __________5.Vegetables
__________3.Meat

Act. 3 Enumerate the guidelines for arranging salads into a platter. Write your
answer below:
1.

10

Act. 4 Direction: Fill in the blanks with the correct word or group of words. Write
your answer on your test notebook

1. __________of ingredients. Salad is as good as the quality of its ingredients, so

you have to use ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be _________, appetizing, creatively presented.
3. Simplicity. Make it __________ not overcrowded.
4. Neatness. Keep salad ________ placed in a plate.
5. Contrast and Harmony of colors. Contrast in color for your garnishing can
accentuate the ___________ of the salad.
6. Proper Food combinations. Choose combination of __________carefully.
Pineapples and coconut go well with chicken but not compatible with tuna.
7. Foods should be recognizable. __________of the food that you are using as a
base should be identifiable when you taste the salad.
8. Keep foods properly chilled but not _________.
9. Flavorful. Tempting and _________ if prepared and presented properly.
10. Drain all the ingredients well. Water or __________will weaken dressings and
will make your salad look messy
Act. 5. Directions: Draw/illustrate the structure of a plated salad and label its
parts.

Your answer will be rated using the rubric below

SCORE CRITERIA
5 Very creatively done and able to label all the parts correctly
4 Very creatively done and able to label 2-3 parts correctly
3 Creatively done and able to label 2-3 parts correctly
2 Less creatively done and able to label 1 part correctly
1 Untidy done and no label

Act. 6 Organize your Learning PERFORMANCE TASK 100 PTS

Make an album of the different kinds of salad with their picture and recipe listed.
Your output will be rated using the rubric below:

SCORE CRITERIA

5 Artistically and creatively done with full illustrations and pictures of

the recipe

4 Artistically and creatively done with some illustrations and pictures

of the recipe

3 Properly done with some illustrations and pictures of the recipe

2 Properly done with few illustrations and pictures of the recipe

1 Done untidily with few illustrations and pictures of the recipe

,
 PERFORMANCE TASK 100 PTS

Act. 7 Make your own Salad and Dressing.

1. Make a Selfie while doing the project and eat your Salad.
2. Paste your output below and write down 2 sentences about it.

PICTURE OF SALAD OUTPUT

Write two sentences about your experience while doing your own Salad.
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Parent’s Signature with date:

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