sDepartment of Education

Region
Schools Division of
National High School

___________________________________________________________________________
SECOND QUARTER EXAMINATION IN TLE 9- COOKERY

Direction: Read each question in every number carefully and choose the letter of the
BEST answer.

1. A salad tool used to remove excess water from the salad greens.
a. cutting boards b. mixing bowl c. salad serve d. salad
spinner

2. Used to hold salad ingredients for mixing, or for tossing.

a. cutting boards b. knives c. mixing bowls 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. accompaniment salad c. dessert salad
b. appetizer salad d. main course salad

4. Salads made of mixtures of ingredients that are held together usually with a thick dressing
like mayonnaise.
a. bound salads c. green salads
b. composed salads d. vegetable salads

5. Salad ingredients are arranged on plate rather than being mixed together
a. bound salad b. composed salad c. fruit salad d. vegetable salad

6. Which of the following 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

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. Marinated or soaked in a seasoned liquid
d. Thoroughly drained and chilled before using

8. 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

9. 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

10. Which of the following ingredients is not used in making French dressing?
a. Egg yolk b. Oil c. sugar d. vinegar
11. What is mise en place?
a. a French term that means to separate
b. an Italian term which means to separate
c. a French term that means everything in place
d. an Italian term for having all your ingredients prepared

12. What are the basic techniques in pre preparation of ingredients?

a. washing, peeling, paring, cutting
b. cutting, paring, washing, peeling
c. peeling, washing, paring, cutting
d. washing, peeling, cutting, mashing

13. Which tools are made of sturdy, heavy glass wares or ceramics used to toss and
mix all the ingredients together?
a. salad servers c. mixing bowls
b. salad spinner d. shredder

14. What tool is used to grate foods into fine pieces?

a. Grater c. Citrus Zesters
b. Peeler d. Grill pan

15. What classification of salad stimulates appetite which has fresh, crisp
ingredients?
a. Dessert Salad c. Appetizer salad
b. Side dish salad d. Main course salad

16. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl c. salad spinner
b. Salad server d. cutting boards

17. Used to hold salad ingredients for mixing, or for tossing.

a. Knives c. mixing bowls
b. Cutting boards d. salad server

18. 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

19. 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

20. Salad ingredients are arranged on plate rather than being mixed together
a. Fruit salad c. bound salad
b. Composed salad d. vegetable salad

21. 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
22. 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

23. 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

24. 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

25. 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 b. Garnish c. Base d. Dressing

26. Pia has a visitor, and she wants to make a salad, what practices in storing salad and
dressing she need to consider.
a. Pia will refrigerate salads until serving.
b. Pia will add dressing to green salads until serving.
c. Pia will plate salads more than an hour or two before serving.
d. Pia will add dressing immediately before serving.

27. Catriona will wash the fruits and vegetables for salad preparation, what is the first thing
she needs to apply.
a. She would start by choosing to produce that's free of bruises, mold, or other signs
of damage
b. She will use a sharp paring knife to cut away any damaged or bruised areas of the
fruit or vegetable.
c. She will use a clean cloth or paper towel to dry the produce before using it.
d. She will hold the fruit or vegetable under cool running tap water, gently rubbing it
as you rinse it.

28. Used to grate foods into fine pieces. It is also called shredder.
a. Mixing Bowl b. Peelers c. Tongs d. Grater

29. 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.
a. Peelers c. Salad Spinners
b. Citrus zesters d. Colander

30. Used to mix dressings, marinate ingredients, hold separate elements if a salad before
assembling and used to toss and mix all the ingredients together.
a. Knife c. Salad Spinners
b. Grill pan d. Mixing bowls
31. Which of the following structure of salad is an edible decorative item to give Eye appeal
and add flavor to the food?
 a. Body b. Garnish c. Base d. Dressing

32. Which of the following is not a factor to consider in salad preparation?

a. contrast & harmony of colors c. Arrangement of food
b. quality of ingredients d. proper food combination

33. Which of the following is a combination of vegetables, fruits and other ingredients served
with a dressing?
a. salad b. base c. body d. garnish

34. This is a cup-shaped leaves of lettuce made and arranged attractively.

a. dressing b. base c. salad d. body

35. Which of the following considerations is essential in choosing ingredients for high quality
salads?
a. quality and quantity c. freshness and variety
b. Texture and color d. crispiness and taste

36. Which of these structures of salad is seasoned liquid or a semi-liquid added to the body of
salad?
a. base b. garnish c. body d. dressing

37. Which of the following is the main part of the salad?

a. dressing b. base c. body d. salad

38. The following are the guideline in arranging and presenting salads, except one.
a. Look at the plate or bowl as frame.
b. Maintain good balance of color .
c. Weight make the salad more attractive.
d. Cut ingredients neatly and uniformly

39. The following are the tips to consider before presenting the food, except one.
a. Consider the kind cuisine you are serving,
b. Start building your plate until all of your flavors are finalized.
c. Prepare you ingredients before you begin the actual plating process.
d. Consider portion sized after you begin plating.

40. Select the true about salad.

a. One of the reasons why do proper plating of salads before presenting them to
guests are making sure that salads are attractive and delicious therefore it
is inviting to eat.
b. When serving, do not arrange ingredients attractively using lots of colored
vegetables.
c. Dressing properly your salad makes it a soggy mess, while under dressing
will leave something to be desired.
d. Decorate a plate with something change not appropriate

41.50. True or False. Write True if the statement is correct if not, change the
underlined word/s to make the statement correct.
_______ 41. Refrigerate salads before serving time.

_______ 42. Green Salads are plated in a cold plate.

_______ 43. Do not add dressing to green salads until serving

_______ 44. Store perishable fruit and vegetable in the chiller.

_______ 45. Discard the root end of leafy lettuces.

_______ 46. Wash your hands for 40 seconds with soap and warm water before and
after handling fresh produce.

_______47. Hold the fruit or vegetable under cool running tap water.

_______48. For firm produce, such as melons and winter squash, use a clean
vegetable brush to scrub the surface as you rinse it.

_______49. Purchasing precut items, make sure they have been refrigerated or
displayed on ice at the supermarket.

_______50. Do not store perishable fruits and vegetables in the refrigerato

KEY OF CORRECTION:

1. D 11. C 21. C 31. B 41. TRUE

2. D 12. D 22. B 32. C 42. TRUE
3. C 13. C 23. C 33. A 43. TRUE
4. A 14. A 24. B 34. B 44. REFRIGERATOR
5. B 15. C 25. B 35. C 45. TRUE
6. B 16. C 26. A 36. D 46. 20 SECONDS
7. B 17. C 27. A 37. C 47. TRUE
8. A 18. C 28. B 38. C 48. TRUE
9. A 19. D 29. C 39. D 49. TRUE
10. A 20. B 30. D 40. A 50. TRUE