Department of Education

Division of Zambales
Region III
Namatacan National High School
San Narciso, Zambales

Summative Test
Quarter 2 Week 3-4
TLE 9

Name:______________________________________________ Score: _________________

Date: _________________

Directions: Read the questions carefully. Choose the correct letter of your answer
and write it on the space provided.

______1. A salad tool used to remove excess water from the salad greens.
A. mixing bowl B. salad server C. salad spinner D. cuttingboards

______2. Used to hold salad ingredients for mixing, or for tossing.

A. knives B. cutting board C. mixing bowl D. salad server

______3. Salads that can be served as a full meal because it contains a substantial
portion of meat, poultry, seafood, 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 a plate rather than being mixed.
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 a 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 ingredients is not used in making French dressing?
A. egg yolk B. oil C. vinegar D. Sugar
Directions: Fill in the blanks with the word/words to make the sentence correct
and complete. Write your answers on the space provided.

1. Canned fruits and other juicy items must be well ________ before being
added, or they will dilute the gelatin and weaken it.
2. Flavors and textures of all components should be ________ or provide a
pleasing contrast.
3. Some fruits discolor when cut and should be dipped into an ______ such as
tart fruit juice.
4. Cooked ingredients must be thoroughly __________ before being mixed with
mayonnaise and the completed salad mixture must be kept chilled at all
times.
5. Neat, accurate cutting of ingredients is important because the shapes of the
vegetables add to ____________.
6. Cooked vegetables should have a firm, _________ texture, and good color.
7. Potatoes for salads should be cooked whole, then peeled and cut to preserve
___________.
8. Broken or less attractive pieces of fruit should be placed on the __________ of
the salad, with the more attractive pieces arranged on top.
9. Arrangements maybe _________ ahead of time only if the components will
hold well. Add delicate items just before serving.
10. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not
____________ because the gelatin granules are held apart by sugar granules.

________________________________
Parent’s/Guardian’s Name and Signature Prepared by:
Donnabelle G. Medina
Teacher