Tle 9 Test For 2nd Quarter

Republic of the Philippines
Department of Education
Region ____
Schools Division Office of ________________
SECOND QUARTERLY ASSESSMENT in T.L.E. COOKERY 9

TABLE OF SPECIFICATION
LESSON COMPETENCIES LEVEL OF DIFFICULTY

Number % of Number Item Easy average difficult
of Days Items of Items Placement 30% 50% 20%
1. Tools, equipment, Identify tools and equipment
and utensils needed needed in the preparation of 2 5 3 1-3 2 1
in preparing salad salad and dressing
and dressing
2. Classification of
salads according to Identify ingredients
3 7.5 4 4-7 4
ingredients according to the given
recipe
3. Classification of Prepare ingredients based

salads according to on the required form and 2 5 3 8-10 3
place in the meal time frame
4. Components of Identify the components of

3 7.5 4 11-14 4
salads salad
5.Importatnt Identify the factors to

consideration in consider in salad 5 12.5 6 15, 46-50 1 5
salad preparation preparation
6. Tools equipment Select and use correct
needed in salad equipment in praparing 5 12.5 6 16-21 6
making salads and dressings
7. Methods of
Prepare variety of salad 10 25 12 22-33 1 6 5
preparing salad
8. Kinds of salad Identify the different kinds of

dressing and their salad and dressings and 10 25 12 34-45 7 5
ingredients their ingredients
40 50 15 25 10
Region ____
NAME: DATE:
GRADE & SECTION: TEACHER:
Test I. Multiple Choice
Direction: Read the statements carefully then choose the letter of the best answer from the given
options. Place it in the space provided before the number.
C 1. This tool is used to hold salad components so you can combine or toss them.
a. cutting boards b. knives c. mixing bowls d. salad servers
a 2. Jane is preparing vegetable salad. She wants to remove excess liquid from the salad greens.
What tool should she use?
a. colander b. cutting boards c. knives d. utility tray
B 3. This kitchen tool consists of a handle and a slotted metal blade, and is used to peel some
fruits and vegetables, most frequently potatoes and carrots.
a. cutting boards b. peeler c. salad servers d. zester
C 4. This is a variety of one or more greens with light dressing served before or after the main course.
a. combination salad b. mixed salad c. simple salad d. vinaigrette
c 5. It is commonly known as tossed salad. The main ingredients are leafy vegetables such as cabbage or lettuce.
a. bound salad b. fruit salad c. green salad d. vegetable salad
a 6. This salad is made of non-salad leafy vegetables bound together by a thick dressing.
rather than tossed or mixed because they are delicate and easily broken.
a 8. These salads are light and refreshing salad served before the main course of a meal.
a. appetizer salads b. dessert salad c. side dish salads d. separate course salad
d 9. These salads are refreshing, and light served after the main course. They cleanse
the palate and provide a pleasant break before dessert.
b 10. These salads are usually sweet with fruit contents, sweetened gelatin, cream, and nuts.
d 11. The purpose is to add eye appeal to the finished product and to stimulate the diner's appetite.
a. base b. body c. dressing d. garnish
b 12. This is the main part of the salad and should be given the most attention.
c 13. This component of salad adds flavor, provides good value, helps digestion, and improves palatability.
a 14. It consists of greens such as leaf, romaine head which keeps the plate from looking bare.
c 15. Which of the following are important considerations in salad preparation, EXCEPT.
a. arrange salad plates c. do not refrigerate
b. cut or tear vegetables/fruits accordingly d. select the best ingredients
d 16. This is tool with a handle and a curved metal end, the top of which is perforated with a row of round.
holes with sharpened rims.
a. grater b. knife c. peeler d. zester
a 17. This tool should include one for meat and another for fruits and vegetables to prevent
cross contamination.
a. cutting boards b. knife c. mixing bowl d. pan
d 18. What knife is utilized for trimming and chopping fruits and vegetables?
a. butcher knife b. french knife c. kitchen shears d. paring knife
a 19. Diana wants to create fine pieces of cheese to put in one of her dishes. What tool does she need?
a. grater b.ladle c. peeler d. zester
a 20.Sandra is making a salad with meat toppings. What tools or equipment are needed for
broiled or grilled salad toppings?
a. grill pan b. oven c. pressure cooker d. turbo boiler
c 21. Which of the following materials need special care to maintain a long shelf life?
a. Aluminum b. cast iron c. glass d. stainles steel
a 22. Which of the following is NOT a factor to consider in salad preparation?
a. arrangement of food c. proper food combinations
b. contrast, and harmony of colors d. quality of ingredients
a 23. Flavors and texture of all components should _____________or provide pleasing contrast.
a. harmonize b. kept c. planned d. simplified
B 24. Which of the following guidelines is NOT included in making vegetable salad.
a. cooked to a firm, crisp texture, and good color c. marinated, or soaked in a seasoned liquid
b. cooked until completely tender and overcooked d. thoroughly drained and chilled before using
b 25. Cooked ingredients must be thoroughly ________, before mixing with mayonnaise
a. cooked b. cooled c. hot d. mixed
b 26. Neat, accurate cutting of ingredients is important because the shapes add ______________.
a. balance b. eye appeal c. harmony d. texture
b 27. Which is NOT an important factor to consider in salad preparation
a. eye appeal c. quality of Ingredients
b. placement on the table d. simplicity
a 28. Cooked vegetables should have a firm, _________ texture, and good color.
a. crisp b. drained c. fixed d. flavorful
a 29. Some fruit discolor when cut and should be dipped into ______such as tart fruit juice.
a. an acid b. a cream c. a water d. lemon
D 30. Potatoes should be cooked ______, then peeled and cut to preserve freshness.
a. chopped b. quartered c. sliced d. whole
b 31. Which considerations are essential in choosing ingredients for high quality salads?
a. crispiness and taste c. quality and quantity
b. freshness and variety d. texture and color
A 32. The best procedure in using canned fruits and other juicy items.
a. It must be well drained c. use the juice for preparing the salad
b. Put all the items in the salad to make more ouput d. select only the fruits that you like.
a 33. The placement of broken or less attractive pieces of fruits in salad.
a. middle part of salad c. the garbage, because it will not look good
b. the bottom so it will not easily see d. the top, to easily remove
c 34. A seasoned liquid or semi liquid added to the body of the salad to give flavor.
A 35. Which of the following ingredients is NOT used in making French dressing?
a. egg yolk b. oil c. sugar d. vinegar
b 36. The type of emulsions in salad dressing in which the ingredients are the same with mayonnaise.
a. dressing b. permanent c. temporary d. vinaigrette
c 37. The following are the guidelines in arranging salad EXCEPT.
a. cut ingredients neatly c. keep the salad on the rim of the plate
b. height helps make a salad attractive d. strive for a good balance of colors
A 38. Usually a cup-shaped lettuce leaves, that holds and gives height to salad.
B 39. In washing fruits and vegetables, which of these should NOT BE DONE.
c. avoid using soap or detergents. d. wash all produce before peeling it
b. don't wash well the organic fruits and vegetables a. wash with cool, clean running water
d 40. Which of the following structures of a salad is an edible decorative item that gives eye appeal?
a 41. What is the essential ingredient in mayonnaise and other emulsified dressing that are bound together?
c 42. Which of this is NOT included in safety and hygienic practices in storing salad and dressing
a. avoid plating salad more than 2 hours. c. green salads are plated in hot plate.
b. dressing is added only before serving d. refrigerate salad before serving
a 43. Which is NOT a correct procedure in making mayonnaise.
a. add the measured acid (vinegar or lemon) at ounce
b. gradually add the first 1/2 cup of the oil, almost drop by drop, beating well.
c. measure the seasonings into bowl, add egg mix well T
d. transfer to the covered refrigerator jar and store.
a 44. Which of the following procedures for quantity green salad production is the last step to do?
a. add dressing before serving c. prepare all ingredients
b. arrange salad plates on worktables d. refrigerate until serving
B 45. Other stabilizers that are used to create different dressings.
a. oil b. starches c. vinegar d. water
Test II. True or False
Direction: Determine whether the following are important considerations in preparing salad. Write TRUE
if the statement is correct and FALSE, if incorrect. Place it in the space provided before the number.
0 46. When preparing salads, overcooking vegetables is necessary to create contrast and harmony.
1 47. Drain all ingredients well. Excess water will weaken dressings and will make your salad look messy.
1 48. Mix the bound and marinated salads like egg potato salad, bean salad, etc. and chill.
0 49. When preparing green salads, wash greens or leafy vegetables with soap and boiling water.
0 50. Plate the salad a day before to create an appetizing taste and attractive appearance.
ettuce.
Region ____
NAME: DATE:
GRADE & SECTION: TEACHER:
Test I. Multiple Choice
Direction: Read the statements carefully then choose the letter of the best answer from the given
options. Place it in the space provided before the number.
1. This tool is used to hold salad components so you can combine or toss them.
a. cutting boards b. knives c. mixing bowls d. salad servers
2. Jane is preparing vegetable salad. She wants to remove excess liquid from the salad greens.
What tool should she use?
a. colander b. cutting boards c. knives d. utility tray
3. This kitchen tool consists of a handle and a slotted metal blade, and is used to peel some
fruits and vegetables, most frequently potatoes and carrots.
a. cutting boards b. peeler c. salad servers d. zester
4. This is a variety of one or more greens with light dressing served before or after the main course.
a. combination salad b. mixed salad c. simple salad d. vinaigrette
5. It is commonly known as tossed salad. The main ingredients are leafy vegetables such as cabbage or lettuce.
6. This salad is made of non-salad leafy vegetables bound together by a thick dressing.
7. The ingredients are composed mostly of fruits rather than vegetables. They are often arranged
rather than tossed or mixed because they are delicate and easily broken.
8. These salads are light and refreshing salad served before the main course of a meal.
9. These salads are refreshing, and light served after the main course. They cleanse
the palate and provide a pleasant break before dessert.
10. These salads are usually sweet with fruit contents, sweetened gelatin, cream, and nuts.
11. The purpose is to add eye appeal to the finished product and to stimulate the diner's appetite.
12. This is the main part of the salad and should be given the most attention.
13. This component of salad adds flavor, provides good value, helps digestion, and improves palatability.
14. It consists of greens such as leaf, romaine head which keeps the plate from looking bare.
15. Which of the following are important considerations in salad preparation, EXCEPT.
a. arrange salad plates c. do not refrigerate
b. cut or tear vegetables/fruits accordingly d. select the best ingredients
16. This is tool with a handle and a curved metal end, the top of which is perforated with a row of round.
holes with sharpened rims.
a. grater b. knife c. peeler d. zester
17. This tool should include one for meat and another for fruits and vegetables to prevent
cross contamination.
a. cutting boards b. knife c. mixing bowl d. pan
18. What knife is utilized for trimming and chopping fruits and vegetables?
a. butcher knife b. french knife c. kitchen shears d. paring knife
19. Diana wants to create fine pieces of cheese to put in one of her dishes. What tool does she need?
a. grater b.ladle c. peeler d. zester
20.Sandra is making a salad with meat toppings. What tools or equipment are needed for
broiled or grilled salad toppings?
a. grill pan b. oven c. pressure cooker d. turbo boiler
21. Which of the following materials need special care to maintain a long shelf life?
a. Aluminum b. cast iron c. glass d. stainles steel
22. Which of the following is NOT a factor to consider in salad preparation?
a. arrangement of food c. proper food combinations
b. contrast, and harmony of colors d. quality of ingredients
23. Flavors and texture of all components should _____________or provide pleasing contrast.
a. harmonize b. kept c. planned d. simplified
24. Which of the following guidelines is NOT included in making vegetable salad.
a. cooked to a firm, crisp texture, and good color c. marinated, or soaked in a seasoned liquid
b. cooked until completely tender and overcooked d. thoroughly drained and chilled before using
25. Cooked ingredients must be thoroughly ________, before mixing with mayonnaise
a. cooked b. cooled c. hot d. mixed
26. Neat, accurate cutting of ingredients is important because the shapes add ______________.
a. balance b. eye appeal c. harmony d. texture
27. Which is NOT an important factor to consider in salad preparation
a. eye appeal c. quality of Ingredients
b. placement on the table d. simplicity
28. Cooked vegetables should have a firm, _________ texture, and good color.
a. crisp b. drained c. fixed d. flavorful
29. Some fruit discolor when cut and should be dipped into ______such as tart fruit juice.
a. an acid b. a cream c. a water d. lemon
30. Potatoes should be cooked ______, then peeled and cut to preserve freshness.
a. chopped b. quartered c. sliced d. whole
31. Which considerations are essential in choosing ingredients for high quality salads?
a. crispiness and taste c. quality and quantity
b. freshness and variety d. texture and color
32. The best procedure in using canned fruits and other juicy items.
a. It must be well drained c. use the juice for preparing the salad
b. Put all the items in the salad to make more ouput d. select only the fruits that you like.
33. The placement of broken or less attractive pieces of fruits in salad.
a. middle part of salad c. the garbage, because it will not look good
b. the bottom so it will not easily see d. the top, to easily remove
34. A seasoned liquid or semi liquid added to the body of the salad to give flavor.
35. Which of the following ingredients is NOT used in making French dressing?
36. The type of emulsions in salad dressing in which the ingredients are the same with mayonnaise.
a. dressing b. permanent c. temporary d. vinaigrette
37. The following are the guidelines in arranging salad EXCEPT.
a. cut ingredients neatly c. keep the salad on the rim of the plate
b. height helps make a salad attractive d. strive for a good balance of colors
38. Usually a cup-shaped lettuce leaves, that holds and gives height to salad.
39. In washing fruits and vegetables, which of these should NOT BE DONE.
c. avoid using soap or detergents. d. wash all produce before peeling it
b. don't wash well the organic fruits and vegetables a. wash with cool, clean running water
40. Which of the following structures of a salad is an edible decorative item that gives eye appeal?
41. What is the essential ingredient in mayonnaise and other emulsified dressing that are bound together?
42. Which of this is NOT included in safety and hygienic practices in storing salad and dressing
a. avoid plating salad more than 2 hours. c. green salads are plated in hot plate.
b. dressing is added only before serving d. refrigerate salad before serving
43. Which is NOT a correct procedure in making mayonnaise.
a. add the measured acid (vinegar or lemon) at ounce
b. gradually add the first 1/2 cup of the oil, almost drop by drop, beating well.
c. measure the seasonings into bowl, add egg mix well T
d. transfer to the covered refrigerator jar and store.
44. Which of the following procedures for quantity green salad production is the last step to do?
a. add dressing before serving c. prepare all ingredients
b. arrange salad plates on worktables d. refrigerate until serving
45. Other stabilizers that are used to create different dressings.
a. oil b. starches c. vinegar d. water
Test II. True or False
Direction: Determine whether the following are important considerations in preparing salad. Write TRUE
if the statement is correct and FALSE, if incorrect. Place it in the space provided before the number.
46. When preparing salads, overcooking vegetables is necessary to create contrast and harmony.
47. Drain all ingredients well. Excess water will weaken dressings and will make your salad look messy.
48. Mix the bound and marinated salads like egg potato salad, bean salad, etc. and chill.
49. When preparing green salads, wash greens or leafy vegetables with soap and boiling water.
50. Plate the salad a day before to create an appetizing taste and attractive appearance.
ettuce.

Tle 9 Test For 2nd Quarter

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Tle 9 Test For 2nd Quarter

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Republic of the Philippines

SECOND QUARTERLY ASSESSMENT in T.L.E. COOKERY 9

LESSON COMPETENCIES LEVEL OF DIFFICULTY

3. Classification of Prepare ingredients based

4. Components of Identify the components of

5.Importatnt Identify the factors to

8. Kinds of salad Identify the different kinds of

SECOND QUARTERLY ASSESSMENT in T.L.E. COOKERY 9

SECOND QUARTERLY ASSESSMENT in T.L.E. COOKERY 9

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