COOKERY 11

NAME:__________________________ DATE:________________
GRADE & SECTION: _________________ TEACHER:_____________
I- Encircle the letter of the correct answer.
1. A salad tool used to remove excess water from the salad greens.
a. mixing bowl c. salad server
b. salad spinner d. cutting boards
2. Used to hold ingredients for mixing or for tossing.
a. knives c. cutting boards
b. mixing bowl d. salad server
3. Salad that can be served as a full meal because it contains substantial portions of meat, poultry, seafood,
fruits and vegetables.
a. appetizer salad c. accompaniment salad
b. 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 c. vegetables salads
b. composed salads d. bound salads
5. Salad ingredients are arranged on a plate rather than being mixed together.
a. fruits salads c. vegetables salads
b. composed salads d. bound salad
6. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. quality and quantity c. texture and colour
b. freshness and variety d. crispiness and taste
7. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony of colours.
b. Quality of ingredients
c. Arrangement of food
d. Proper food combinations
8. Which of the following procedures for quality 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
9. Which of the following ingredients is not used in making French dressing?
a. egg yolk c. oil
b. vinegar d. sugar
10. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds
flavour to the foods?
a. body c. garnish
b. base d. dressing
II- -Classify the following sandwiches and write H if hot and C if the sandwich is cold.
1. Chicken wrap sandwich ________ 6. Burritos _______
2. Club sandwich ________ 7. Pinwheel sandwich _______
3. Open cold- face sandwich ________ 8. Hotdog sandwich _______
4. Hamburger ________ 9. Grilled sandwich _______
5. Toasted sandwich ________ 10. Monte- Cristo sandwich _______

III- Enumeration: Give what is asked in the following.

1. What are the five packaging materials?
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2. What are the five preparations of glass containers? ( 5pts)
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3. Give three characteristics of good fruit dessert
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4. What are the three general types of cheese based on consistency?
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5. Give four examples of frozen desserts.
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