MANGALDAN NATIONAL HIGH SCHOOL

MANGALDAN, PANGASINAN
SENIOR HIGH SCHOOL DEPARTMENT

Second Weekly Quiz

Quarter II
SY: 2022-2023

COOKERY NC II
Name:____________________________________________ Date: _____________
Section :__________________ Score:
/20

I. Identification. Identify what is being asked on the following statement. Write your answer on the
space provided. (2x)

_____________________ 1. This ingredient should have a good, clean, sharp flavor. This has 5% acidity.
_____________________ 2. These are liquid or semi liquids used to flavor salads.
_____________________ 3. It is as essential ingredient in mayonnaise and other emulsifier dressings.
_____________________ 4. It is used in place of or addition to vinegar in some preparation.
_____________________ 5. This should have mild, sweet flavor. Strongly flavored of this ingredient can make
excellent
salad dressing but not appropriate with every food.
_____________________ 6. Fresh herbs are preferable to dried herbs. Example of these is mustard, ketchup, and
various kinds of cheeses.
_____________________ 7. These emulsions the mayonnaise is also mixture of oil and vinegar, but the two liquids
do
Not separate because it contains egg yolk which is a strong emulsifier.
_____________________ 8. A simple oil and vinegar dressing. The two liquids always separate after being shaken.
_____________________ 9. It is more often serves as the base for a wide variety of other dressings.
_____________________ 10. An example of type of salad dressings where a basic vinaigrette is a simple mixture of
oil,
vinegar and seasonings which is an example of temporary emulsions.
Answer Key

I.
1. Vinegar
2. Salad Dressings
3. Egg yolk
4. Lemon juice
5. Oils
6. Seasoning and Flavorings
7. Permanent emulsions
8. Temporary emulsions
9. Emulsified dressings
10. Oil and vinegar dressings