LM -Cookery Grade 9

Republic of the Philippines

Department of Education
MIMAROPA Region
Quezon-South District
QUEZON-PANITIAN NATIONAL HIGH SCHOOL
Panitian, Quezon, Palawan

2nd Periodical Exam in TLE 9 (Cookery)

Name: ________________________________________________ Score:________________

Grade & Section: ________________________________________

Directions: Read the statement carefully and choose the answer that best describes the statement.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives c) mixing bowls
b) Cutting boards 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 c) main course salad
b) Accompaniment 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) composed salads
b) Vegetable salads d) bound salads
5. Salad ingredients are arranged on plate rather than being mixed together
a) fruit salad c) bound salad
b) composed salad d) vegetable salad
6. Which of the following considerations are essential in choosing ingredients for high quality
salads?
a) quality and quantity c) freshness and variety
b) texture and color c) 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 ingredients is not used in making French dressing?
a) Egg yolk c) Vinegar
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 LM -Cookery Grade 9

b) Oil d) Sugar
11. 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 c) Base
b) Garnish d) Dressing

Direction: Identify the different kitchen tools and utensils in preparing salad.

12. ________________ 13. ______________ 14. _________________

15._______________ 16. _______________ 17. _________________

18.______________ 19. _________________ 20. _________________

Identifications: Write the correct term of a kitchen tool on the space provided.
________________21. ____ is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to
remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits such as apples, pears.
________________22. It is approximately 4 inches long, with a handle and a curved metal end, the top of which is
perforated with a row of round holes with sharpened rims. To operate, it is pressed with moderate force against the
fruit and drawn across its peel.
________________23. Also known as a shredder, is a kitchen utensil used to grate foods into fine pieces. It was
invented by François Boullier in 1540s.
________________24. It is used for salad toppings to be broiled or grilled.
________________25. It is used to hold just washed salad leave in a slotted basket that is made to spin by hand
and thus fling all the water off the leaves into the outer container.

Directions: Choose the correct answer from the box.

Main course salad

Appetizer salad
Accompaniment salad
2 salad
Dessert
Separate course salad
 LM -Cookery Grade 9

_______________________26. What salad that stimulate appetite which has fresh, crisp ingredients?

_______________________27. This salad must balance and harmonize with the rest of the meal, like any other side
dish.
_______________________28. This salad should be large enough to serve as a full meal and should contain a
substantial portion of protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular choices. This
salads should offer enough variety of flavors and textures in addition to the protein.
_______________________29. These salads must be very light without filling. Rich, heavy dressings such as sour
cream and mayonnaise should be avoided.
_______________________30. This salad are usually sweet and may contain items such as fruits, sweetened gelatin,
nuts and cream.

Enumeration:
Give 3 common ingredients used for salad dressing
31._______________________
32._______________________
33._______________________

Give 5 classification of salads according to ingredients used

34._______________________
35._______________________
36._______________________
37._______________________
38._______________________

39.-40. What is salad? (2 pooints)

_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
____________________________________________________

Good luck and God bless! 

Prepared by: Approved by:

JASMIN C. TUAN NELSON A. GARCIA

TLE Teacher School Principal