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SECOND QUARTER EXAMINATION
TLE 9 (COOKERY)
Grade & Sec.:
Date:
Directions: Read the question carefully and write the best answer on your answer
sheetl .
I. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl
b. Salad server
c. salad spinner d. cutting boards
2. 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
b. Accompaniment salad c. main course salad d. dessert salad
3. 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
d. crispiness and taste
4. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color b. Thoroughly drained and chilled
before using
c. Cooked until completely tender and overcooked d. Marinated or soaked in a
seasoned liquid
5. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony Of colors
c. Quality of ingredients
b. Arrangement Of food
d. Proper food combinations
6. Which of the following ingredients is not used in making French dressing?
a. Egg yolk
b. Oil
c. Vinegar
d. Sugar
7. Which Of the following factor in salad making wherein salad should be tempting
and stimulating if prepared and
presented properly?
a. Eye Appeal
b. Simplicity
8. The main part Of a salad.
a. Garnish
b. body
c. Neatness
c. base
d. Flavorful
d. dressing
9. A seasoned liquid or semi liquid added to the body of the salad to give added
flavor, tartness, spiciness and
moistness.
a. Garnish
b. body
c. base
d. dressing
10. Which of the following should be practiced when arranging salads?
a. Cut ingredients neatly.
c. Always make the plate full.
b. Keep it ornamented.
d. Strive for a colourful look.
I I. Which of the following should not be taken into consideration in arranging
salads?
a. Height helps make a salad attractive.
c. Strive for a good balance of colors.
b. Make it elegant as possible.
d. Keep the salad off the rim of the plate.
12. Which of the following contributes to safety and hygienic practice in storing
salad and dressing?
a. Refrigerate salads before serving time.
b. Add dressing immediately to green salads.
c. Plate salads more than an hour or two before service.
d. Holding boxes should have low humidity.
13. What is the most important thing to do with salad vegetables to ensure food
safety?
a. washing
b. cutting
c. sanitizing
d. blanching
14. This is first step in the procedure for quantity salad production?
a. Arrange salad plates on worktables.
c. Prepare all ingredients.
b. Place bases on all plates.
d. AITange body of salad on all plates.
15. This is the last step in the procedure for quantity salad production?
a. Arrange salad plates on worktables.
c. Prepare all ingredients.
b. Do not add dressing to green salads until serving.
d. Arrange body of salad on all plates.
16. Your family is going to host a welcome party for your balikbayan relatives.
What type of salad will you
prepare and serve to boost their appetite since they came from a long travel?
a. accompaniment salad
b. side dish salad
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