SECOND QUARTER EXAMINATION

in
TLE 9 (COOKERY)

Name: ____________________________________ Grade & Sec.: _____________________ Date: ________

Directions: Read the question carefully and write the best answer on your answer sheet\ .

1. 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 b. texture and color
c. freshness and variety 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 b. Arrangement of food
c. Quality of ingredients 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 c. Neatness d. Flavorful
8. The main part of a salad.
a. Garnish b. body c. base 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. b. Keep it ornamented.
c. Always make the plate full. d. Strive for a colourful look.
11. Which of the following should not be taken into consideration in arranging salads?
a. Height helps make a salad attractive. b. Make it elegant as possible.
c. Strive for a good balance of colors. 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. b. Place bases on all plates.
c. Prepare all ingredients. d. Arrange 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. b. Do not add dressing to green salads until serving.
c. Prepare all ingredients. 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
 c. appetizer salad d. dessert salad
17. You are going to prepare a Coleslaw salad for your practical exam in Cookery class. Which of the following is
the main ingredient for your type of salad?
a. lettuce & cabbage b. fruit cocktail c. bean sprout d. potato
18. Your mother requested you to make a gelatin salad. How will you properly dissolve the gelatin powder?
a. stir it into boiling water b. stir it into cold water
c. stir it into a tap water d. stir it into a lukewarm water
19. What will you do after you are done making your salad?
a. consume directly b. refrigerate c. freeze d. just leave it on the table
20. You are going to present your Vegetable Salad as part of your practical exam, which of the following is best to
make as the base?
a. lettuce b. spinach c. sprouts d. cauliflower
21. Your aunt requested you to help her buy the ingredients she will use for the Fruit salad she’s going to prepare.
How will you ensure the quality of the salad?
a. select low cost but not so fresh ingredients b. buy ingredients that are fresh, ripe and in season
c. select the over ripe fruits to ensure sweetness d. buy partly ripe and fresh fruits
22. How will you prepare the detergent that you will use for washing the salad vegetables?
a. Dissolve very well 5g (liter) of powdered or liquid detergent in 4L (1gallon) of water.
b. Dissolve very well 5g (liter) of powdered or liquid detergent in 8L of water.
c. Dissolve very well 15g of powdered or liquid detergent in 8L (2 gallon) of water.
d. Dissolve very well 25g of powdered or liquid detergent in 6L of water.
23. Yna is going to make a Chicken Macaroni Salad. Which among the ingredients below is the best dressing to
use?
a. Whipped Cream b. vinegar and oil c. mayonnaise d. French dressing
24. Izza is celebrating her18th birthday. Her mother is preparing a dessert salad. Which among the ingredients
below contribute in making it?
a. fruits & whipped cream b. fruits only
c. fruits, sweetened gelatin, nuts and cream d. jelly and cream
25. Why will you drain your salad ingredients well?
a. Water or excess juices will weaken dressings. b. It will make your salad look messy.
c. It will make the salad watery. d. a and b only
26. How will you make French dressing?
a. mixing seasonings, vinegar and oil b. mixing oil and vinegar
c. mixing herbs and vinegar d. mixing seasonings and oil
27. You wanted to add your salad colour, texture and flavour. How will you do this?
a. add garnishing b. put extra dressing c. decorate d. put the base
28. How will you make a great salad?
a. keep it simple b. Cut ingredients neatly
c. Make every ingredient identifiable d. all of the above
29. Why is it that you should not mix the dressing to green salads until serving?
a. it will dry b. it will become watery c. it will wilt d. it will sag
30. Why do all salad vegetables require washing?
a. to sanitize b. to ensure food safety c. to disinfect d. for sanitary purposes

Directions: Match Column A with the items in Column B.

Column A Column B

____31. It is used for salad toppings to be broiled or grilled. a. Fruit Salad

____32. mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise. b. Refrigerate until serving
____33. Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or
limestone lettuce, Chinese cabbage, Spinach, Sprouts c. Arrange salad plates on worktables
____34. often arranged, mixed or tossed of most fruits that are
delicate and easily broken d. eggyolk
____35. the second to the last step in quantity salad production e. permanent emulsion
____36. the second step in quantity salad production f. garnish
____37. It should be attractive, appetizing, creatively presented g. Bound Salad
____38. an essential ingredient in mayonnaise and other emulsifier
dressings h. base
____39. a simple mixture of oil, vinegar and seasonings i. dressing
____40. a mixture of oil and vinegar, but the two liquids do not
separate because it contains egg yolk j. height
____41. An edible decorative item that is added to salad to give
eye appeal, and adds flavor k. Grill Pan
____42. the foundation of salads l. wet greens
____43. it makes the salad attractive m. Oil & Vinegar dressing
____44. it is added immediately before serving or serve on the side n. Salad Greens
____45. it prevents the dressing from coating the leaves o. eye appeal

Directions: Evaluate the statements below and identify the word/s that makes it incorrect.
____________46. Garnish should be colourful, inedible and the same temperature as the salad itself.
____________47. Strive for a good balance of flavour in your salad.
____________48. The base helps make a salad attractive.

49.-50. From the image below, illustrate/label the 4 structure of salad.

”Exams and Test will come and go but your determination and self confidence
will stay with you forever….
GOODLUCK AND GOD BLESS!!!