Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
BANI NATIONAL HIGH SCHOOL
Bani

SECOND PERIODICALBEXAMINATION
TLE 9-COOKERY
S.Y. 2019-2020

Direction: Shade the letter of the best answer on your answer sheet.
1. It is a salad tool used to remove excess water from the salad greens.
a. Mixing bowl b. salad spinner c. Salad server d. cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
a. Knives b. mixing bowls c. 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 b. main course salad c. Accompaniment d. dessert salad
4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise.
a. Green salads b. composed salads c. Vegetable salads d. bound salads
5. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad b. bound salad c. composed salad d. vegetable salad
6. It is 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
a. peeler b. cutting board c. zesters d. shredder
7. It is used for salad toppings to be broiled or grilled.
a. mixing bowls b. salad spinners c. grill pan d. salad server
8. A salad that should be light and flavorful, not too much; vegetable salads are often good choices.
a. main course salad b. appetizer salad c. accompaniment d. side dish salad
9. This salad must be very light without filling.
a. separate course salad
b. side dish salad
c. main course salad
d. fruit salad
10. These are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.
a. side dish salad b. main course salad c. dessert salad d. appetizer salad
11. What classification of salad can you make with the mixture of chicken, tuna, egg and potato with
dressing?
a. fruit salad b. green salad c. bound salad d. composed salad
12. What is the characteristic of a composed salad?
a. a. made with sweetened prepared mixes
b. made by arranging two or more elements attractively
c. held together with a dressing
d. contain fruits as their main ingredients
13. Which is NOT belong to the group
a. dried legumes b. pasta c. grains d. seashells
14. How can you restored crispness of leaves that had lose moisture?
a. washing and refrigerate
b. cover it in the box
c. c. allow it in sun drying
d. slightly cook
15. What type of salad is stimulating appetite which has fresh, crisp ingredients tangy flavorful dressing?
a. bound salad b. appetizer salad c. side dish salad d. main course salad
16. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. quality and quantity b. freshness and variety c. texture and color d. crispiness and taste
17. 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 but not overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
18. 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
19. Which of the following is not an ingredients for salad green?
a. lettuce b. spinach c. cabbage d. pickled cucumber
20. Which is not belong to the group?
a. banana b. peaches c. papaya d. potatoes
21. What is the category of meat, poultry, fish and shellfish as ingredients of salad?
a. fruit b. vegetables c. protein d. starches
22. What recipe of salad is produce by combining the vinaigrette and cabbage?
a. Fruit salad b. coleslaw c. potato salad d. jellied meat salad
23. When you prepare for quantity salad production, what will be the proper procedure?
a. arrange the body of the salad, prepare all the ingredients and refrigerate until serving
b. place bases on all plates, garnish all salad, and prepare all ingredients
c. prepare all ingredients, arrange body of salad in all plate and refrigerate until serving
d. garnish all salad, place the base in all plates, and serve
24. Which of the following guidelines is not included in making fruit salad?
a. cooked ingredients must be thoroughly cooled before being mix
b. potatoes drained canned fruits well before mixing then in the salad
c. if both vegetables and fruits salad are being prepared, fruits should prepared first
d. some fruit discolor when cut and should be dipped into an acid such as tart or fruit juice
25. Arrange the procedure in preparing coleslaw
1. Arrange the lettuce leaves as under liners on cold salad plates
2. Prepare the vinaigrette solution
3. Add the cabbage and mix well
4. Hold for service in refrigerator
a. 4 3 2 1 b. 2 3 1 4 c. 3 1 2 4 d. 2 1 3 4
26. What recipe of salad can be made by a potato, vinaigrette, mayonnaise, white pepper, celery and
onion?
a. Jellied Meat salad b. fruit salad c. Coleslaw d. Potato salad
27. 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
28. What will you do to unmold gelatin if it is firm?
a. Loosen it by dipping a small pointed knife in warm water and running the tip of it
b. recook the gelatin
c. pour hot water on the mold gelatin
d. add some fruit juice on the mold gelatin
29. These are liquid or semi liquids used to flavor salad.
a. garnish b. toppings c. dressing d. sauce
30. These is an ingredients of salad dressing which should have mild, sweet flavor.
a. oil b. vinegar c. lemon juice d. eggyolk
31. These is an ingredients of salad dressing which should have a good, clean sharp flavor
a. oil b. vinegar c. lemon juice d. eggyolk
32. These is an ingredients of salad dressing which essential ingredient in mayonnaise and other emulsifier
a. oil b. vinegar c. lemon juice d. eggyolk
33. These is an ingredients of salad dressing which may be used in place or addition to vinegar in some
preparation
a. oil b. vinegar c. lemon juice d. eggyolk
34. Types of salad dressing is simple basic vinaigrette
a. emulsified dressing
b. oil and vinegar dressing
c. other dressing d
d. none of the above
35. Structure of salad which is the main part of the salad
a. base b. body c. garnish d. dressing
36. 36.A seasoned liquid or semi liquid added to salad to the body of the salad to give added flavor,
tartness, spiciness and moistness.
a. base b. body c. garnish d. dressing
37. An edible decorative item that is added to salad to give eye appeal, and adds flavor as well
a. base b. body c. garnish d. dressing
38. Which of the following ingredients is not used in making French dressing?
a. Egg yolk b. Vinegar c. Oil d. Sugar
39. Which of the following structures of a salad is a cup-shaped leaves and they give height to salad
a. Body b. Base c. Garnish d. Dressing
40. Which of the following is not a guideline for arranging salads
a. cut ingredients neatly
b. make it attractive
c. strive for a good balance of colors
d. keep off the rim of the plate
41. Arrange the procedure in making a waldorf salad
1. Prepare the dressing
2. sprinkle each salad with chopped nuts, then serve
3. add apples to the dressing and mix to prevent darkening
4. arrange the lettuce cups and scoop mixture on each.
a. 4 3 2 1 b. 1 2 3 4 c. 1 3 4 2 d 32 4 1
42. Which is not an ingredients for salad dressing
a. vinegar b. eggyolk c. oil d. fish sauce
43. It is the process of putting salad that where it can maintain its freshness.
a. storing b. washing c. cooking d. mixing
44. Where do green salad is plated?
a. cold plate b. hot plate c. styro plate d. plastic plate
45. What you are going to avoid when storing salad?
a. avoid refrigerate until serving
b. avoid plating more than an hour or two before seving
c. avoid adding the dressing immediately
d. avoid garnishing before serving
46. Washing is done in the following manner except?
a. rinse the vegetables in tap water several times
b. gently wash vegetable and spray detergent
c. vegetable may further sanitize
d. spin dry the vegetables in a salad spinner
47. Which of the following competencies does not belong?
a. preparation of salad and dressing
b. presentation of salad and dressing
c. evaluation of salad and dressing
d. storing salad and dressing
 48. How many days does the gelatin salad can be stored?
a. 1 day b. 5 days c. 10 days d. 20 days
49. Ingredients of salad and dressing needs to refrigerate before serving time except
a. vinaigrette b. vegetables mayonnaise d. fruits
50. Which of the following is not a practices in safety and hygienic in storing salad and dressing
a. dressing is added before serving
b. do not dressing to green salad until serving
c. holding boxes should have high humidity
d. plating salad ahead of time

Prepared by: Reviewed and Checked by: Verified by:

CATHERINE D. BOTARDO ROSEMARIE C. CAMBA KENNEDY D. CAMBA