SECOND PERIODICAL TEST IN TLE 9- COOKERY

Name: _______________________________ Section: _______________ Score: _________

Test I. Multiple Choices: Direction: Choose the correct answer and write the letter of your choice before the
number.
___ 1. A salad tool used to remove excess water from salad greens.
a. mixing bowl b. salad server c. salad spinner d. cutting boards
___ 2. Used to hold salad ingredients for mixing, or for tossing.
a. knives b. cutting boards 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. appetizer salad c. main course salad
b. accompaniment salad d. dessert salad
___ 4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise.
a. green salad c. composed salad
b. vegetables salad d. bound salad
___ 5. Salad ingredients are arranged on plate rather than being mixed.
a. Fruit salad b. composed salad c. bound saladd. vegetable salad
___ 6. 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
___ 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 but not overcooked.
c. Thoroughly drained and chilled before using.
d. Marinated or soaked in a seasoned liquid.
___ 8. 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.
___ 9. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates or worktables.
b. Add dressing before serving.
c. Prepare all ingredients.
d. Refrigerate until serving.
___ 10. Which of the following ingredients is not used in making French dressing?
a. egg yolk b. oil c. vinegar d. sugar
___ 11. 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
___ 12. It is a simple oil and vinegar dressing because the two liquids always separate after being shaken.
a. temporary emulsion c. semi-permanent
b. permanent emulsion d. none of the above
___ 13. It should have a good, clean sharp flavor. Most of it are about 5% acidity but same range 7-8%.
a. oils b. vinegar c. water d. soda
___ 14. Most often serves as the base for wide variety of other dressings.
a. Oil and vinegar dressings c. Other dressings
b. Emulsified dressings c. None of the above
___ 15. Two liquids do not separate because it contains egg yolk which is a strong emulsifier.
a. temporary emulsion c. semi-permanent
b. permanent emulsion d. none of the above
___ 16. It stimulates appetite which has fresh, crisp ingredients, tangy flavorful dressing, and attractive
appetizing appearance.
a. Appetizer salad b. Accompaniment salad c. Side dish salad d. Main course salad
___ 17. Maria’s mother already had the ingredients needed, what is the next thing to do?
a. Prepare the desired amount of ingredients, tools, utensils, and equipment needed.
b. Immediately make the dressing.
c. Cut the ingredients in its desired type of cut.
d. Make a list of all the ingredients that been purchased for a systematic way of preparing the salad.
___ 18. Below is the procedure in making the potato salad except ____
a. Scrub the potatoes. Steam or boil until tender, but do not overcook.
b. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool enough to handle.
c. Peel the warm potatoes. Cut into ½- in. (1 cm) dice.
d. Carefully wash the celery, apples, and salad greens
___ 19. What are the components of salad?
a. base, body, garnish, feeling
b. base, body, garnish, dressing
c. base, body, garnish
d. base, feeling, garnish
___ 20. Is it necessary to buy expensive garnishes for your salad?
a. Yes, to make the salad attractive and appealing.
b. Yes, expensive food items are more nutritious that the cheap.
c. No, it is a matter of balancing and choosing the right garnish that will compliment to the body.
d. No, choosing the right ingredients is the key.
___ 21. It is a liquid or semi-liquid used to flavor, moisten, or enrich the salad appearance.
a. dressing b. Garnish c. Body d. Base
___ 22. Mrs. Cortez is meticulous in cleaning her kitchen after preparing and cooking all the dishes for her
daughter’s birthday and she is using cleaning agents, solvents or any substance used to wash table wares,
surfaces, and equipment. What do you call these cleaning materials?
a. Detergents b. Solvent cleaners c. Acid cleaners d. Abrasives
___ 23. Broken or less attractive pieces of fruits should be placed on the ________of the salad.
a. side b. bottom c. top d. center
___ 24. Maria’s 18th birthday will be this coming Sunday. She asked her mother to include potato salad in their
menu. The problem is her mother doesn’t know what are the procedure and different ingredients that
need to purchase. Can you help Maria’s mother? What are the ingredients that need to be eliminated in the
choices below?
a. chopped onion and small diced celery
b. mayonnaise and basic vinaigrette
c. carrots and all-purpose cream
d. lettuce and potatoes
___ 25 When can we consider that salads are more appealing and nutritious?
a. When using expensive ingredients
b. When a variety of ingredients is used
c. If the main ingredients are vegetables
d. If the dressing is well made
___ 26. Which of the following guidelines is not included in making of vegetable salad?
a. Thoroughly drained and chilled before using.
b. Cooked to firm, crisp texture and good color.
c. Do not plate marinated salads too far ahead of time.
d. Fold in thick dressing gently to avoid crushing.
___ 27. An appliance used in storing salad.
a. chiller b. mixing bowls c. cutter d. cutting boards
___ 28. These are liquids or semi liquids used to flavor salads.
a. Mayonnaise b. condense milk c. salad dressing d. vinaigrette
___ 29. Among the components of salad, why is the body considered as the most important?
a. Because it consists of the main ingredients.
b. Because it is consisting of greens which provide color in contrast with the body.
c. Because it provides the main flavor.
d. Because it improves the taste and form.
___ 30. Is it necessary to buy expensive garnishes for your salad?
a. Yes, to make the salad attractive and appealing.
b. Yes, expensive food items are more nutritious that the cheap.
c. No, it is a matter of balancing and choosing the right garnish that will compliment to the body.
d. No, choosing the right ingredients is the key.
Test II: Identify the different kitchen tools and utensils in preparing / storing salad. Write your answer on the
space provided.

1) __________ 2) ___________ 3) __________ 4) _________ 5) _________

6) __________ 7) ___________ 8) __________ 9) _________ 10) ________

“When you believe in yourself, anything is possible. Wishing you

the best luck on your exam!”
 TABLE OF SPECIFICATIONS FOR GRADE 9 TLE-COOKERY
(SECOND QUARTER)

AVERAG DIFFIC
SUBJECT/ LEARNING AREA EASY 60 % 30 % 10 %
E ULT
NO. OF NO. OF QUESTIO NO. OF QUESTI
QUESTION
MELC ITEMS ITEMS N ITEMS ON
NUMBER
24 12 NUMBER 4 NUMBER
1 Perform Mise’ En Place
Prepare A variety of Salad
2
and Dressing
Present a variety of salad
3
and dressing
4 Store salads and Dressing