Schools Division Office of Caloocan City

TECHNOLOGY AND LIVELIHOOD EDUCATION

2nd PERIODIC TEST
COOKERY 9

Directions: Read the sentences carefully. Choose the letter of the correct answer and shade on your answer sheet.

1. Which of the following tool is used in removing excess water after washing salad greens?
A. Cutting board B. Mixing bowl C. Salad server D. Salad spinner
2. What specific tool is used to hold and toss salad ingredients?
A.Cutting board B. Mixing bowl C. Kitchen shears D. Salad server
3. These are salad sets, with big salad bowls, serving bowls and servers. Which of the following is this?
A. Cutting board B. Mixing bowl C. Salad server D. Salad spinner
4. What ingredient should be added to starch items to enhance color, flavor and nutritional balance of salad while preparing
vegetable, grain, legumes, and pasta salad?
A. Dressing B. Meat C. Nuts D. Vegetables

5. Bound salad is often used for traditional mixtures of these ingredients.

A. Cooked protein, starch, and vegetable items with mayonnaise C. Seafood, meat, and pasta
B. Fruits, pasta and meats D. Vegetable, nuts, and meat
6. Which of the following is NOT compatible with pineapple and coconut in salad preparation?
A. Chicken B. Pork C. Shrimp D. Tuna
7. An ingredient that is usually used in salad with sweetened mixtures with artificial flavor and color, is called _________.
A. Fruit cocktail B. Gelatin C. Seafood D. Vegetable
8. What kind of salad stimulates appetite and has fresh crisp ingredients and is attractive?
A. Accompaniment salad B. Appetizer salad C. Separate course salad D. Side dish salad
9. This salad must be very light without filling. It is also a light salad that is served before dessert. Which of the following is this?
A. Accompaniment salad B. Appetizer salad C. Separate course salad D. Side dish salad
10. A salad that can be served as a full meal because it contains a substantial portion of meat, is called ________.
A. Bound salad B. Composed salad C. Fruit salad D. Main course salad
11. Which of the following salad wherein ingredients are arranged on a plate rather than being mixed?
A. Bound salad B. Composed salad C. Fruit salad D. Main course salad
12. What type of salads are made of mixtures of ingredients that are held together usually with a thick dressing?
A. Bound salad B. Composed salad C. Green Salaf D. Vegetable salad
13. What salads are usually sweet and may contain fruit, gelatin, nuts and cream?
A. Fruit salad B. Gelatin salad C. Side dish salad D. Vegetable salad
14. Which of salad should be light and flavorful, heavier salads are less appropriate to serve?
A. Appetizer salad B. Bound salad C. Composed salad D. Side dish salad
15. Which of the following is not included making vegetable salad?
A. Cooked to a firm, crisp, texture and good color C. Drained and chilled before using
B. Cooked until completely tender and overcooked D. Marinated or soaked in seasoned liquid
16. This is the last step in production of green salad.
A. Add dressing before serving C. Prepare all ingredients
B. Arrange salad plate on worktables D. Refrigerate until serving
17. In choosing ingredients which of the following have to considered for high quality salad?
A. Crispiness and taste B. Freshness and variety C. Texture and color D. Quality and quantity
18. Which of the following guidelines is NOT applicable in making vegetable, legumes, and pasta salad?
A. Cooked vegetables to a firm, crisp texture and good color C. Grains and pasta should be marinated for a long time
B. Cut vegetable as close as possible to serving time D. Vegetable should be chilled before using
19. In making bound salad, you can use leftover meats or fish provided
A. It has been handled according to rules of sanitation and food management
B. It is appropriate with other ingredients used
C. It is fully covered with mayonnaise and other ingredients
D. You will cook it again
20. Which are the best guidelines in making dessert salad?
A. You can use the juice of canned fruits, to make the salad fruitier
B. If vegetable and fruits salad are being prepared, vegetable should be prepared first
C. Do not dip some fruits into acid or fruit juices to avoid discoloration
D. Broken or less attractive pieces should be placed on the bottom and good pieces on top.
21. Tools or equipment used for salad toppings to be boiled or grilled.
A. Grill pan B. Oven C. Pressure cooker D. Turbo broiler
22. This tool has a curved end with a row of round holes and press fruit peels.
A. Grater B. Knife C. Peeler D. Zester
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23. A metal blade attached to handle and use to remove outer skin of fruits and vegetables.
A. Grater B. Knife C. Peeler D. Zester
24. This tool should be used exclusively for meat, fruits and vegetable to avoid contamination.
A. Cutting boards B. Knife C. Pan D. Mixing bowl
25. Which of the material that need great care to ensure long shelf life?
A. Aluminum B. Cast iron C. Glass D. Stainless steel
26. Which of the following knife is used for trimming and cutting vegetables and fruits?
A. Butcher knife B. French knife C. Kitchen knife D. Paring knife
27. The best procedure in using canned fruits and other juicy items.
A. It must be well drained C. Put all the items in salad bowl
B. Use the juice for salad making D. Select only the fruits you like
28. Salads can be identified in two ways
A. Fruits and Vegetable B. Ingredients and Function C. Vegetable and Starch D. Vegetable and Sweet
29. Flavors and texture of all components should be ______ or provided with pleasing contrast.
A. Kept B. Harmonize C. Planned D. Simplified
30. To avoid discoloration of fruits after cutting or slicing this should be dipped in this type of solution.
A. Acid B. Cream C. Lemon D. Water
31. Before mixing the cooked ingredients make sure that it must be thoroughly _________.
A. Cooked B. Cooled C. Hot D. Mixed
32. Neat, accurate cutting of ingredients is important to show this characteristic.
A. Balance B. Eye appeal C. Harmony D. Texture
33. When preparing salad cooked vegetables should be firm, has good color and ____ in texture.
A. Crisp B. Drained C. Fixed D. Flavorful
34. When preparing bound salad potatoes should be cooked in ________ before peeling in order to preserve nutrients.
A. Chopped B. Sliced C. Quartered D. Whole
35. The placement of broken or less attractive pieces of fruits salad.
A. Middle part of salad C. The garbage, because it will not look good
B. The bottom so it not be seen easily D. Top, to remove it easily
36. When choosing ingredients, it is necessary to consider in making salad.
A. Crispiness and taste B. Freshness and variety C. Texture and color D. Quality and quantity
37. In storing salads, you should do this procedure in order to avoid sagging.
A. Keeping it chilled B. Refrigerate after serving C. Serving plated D. Putting garnish
38. Which of the following structure of salad is an edible decorative item?
A. Body B. Garnish C. Base D. Dressing
39. Which of the following structure of salad is the one which added flavor, tartness, spiciness and moistness?
A. Body B. Garnish C. Base D. Dressing
40. Which of the following structure of salad is considered as the main part?
A. Body B. Garnish C. Base D. Dressing
41. Which of the following structure of salad gives height to its body?
A. Body B. Garnish C. Base D. Dressing
42. Known as other stabilizer used in making other dressings.
A. Oil B. Starches C. Water D. Vinegar
43. In washing fruits and vegetables, which of these should not be done.
A. Avoid using soap and detergents C. Wash all procedure before peeling it
B. Don’t wash well the organic fruits and vegetables D. Wash with cool, clean running water
44. Usually a cup-shaped leaves of lettuce, that holds and give height to salad.
A. Body B. Garnish C. Base D. Dressing
45. A seasoned liquid or semi liquid added to the body of the salad to give flavor.
A. Body B. Garnish C. Base D. Dressing
46. The following are part of the guidelines in arranging salad except –
A. Cut ingredients neatly C. Keep salad on the rim of the plate
B. Height helps make a salad attractive D. Strive for a good balance of colors
47. This is what you called to the uniform mixture of two liquids while making salad dressings.
A. Emulsion B. Mayonnaise C. Oil D. Stabilizer
48. This type of dressing is simply mixture of oil and vinegar.
A. Emulsified dressing B. Dijon dressing C. Thousand island D. Vinaigrette
49. A type of salad which is light and flavorful in nature.
A. Accompaniment salad B. Appetizer salad C. Main course salad D. Side dish salad
50. Crisp raw or lightly cooked vegetable can be added in this type of salad.
A. Accompaniment salad B. Appetizer salad C. Main course salad D. Side dish salad

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