Republic of the Philippines

Department of Education
REGION VIII
SCHOOLS DIVISION OF LEYTE
BILWANG NATIONAL HIGH SCHOOL

SECOND QUARTER EXAMINATION

IN TECHNOLOGY IN LIVELIHOOD EDUCATION 9

Name:________________________________ Grade & Section: _____________

Teacher: ____Alojajean H. Nuñez__________ Date:___________ Score:____

I. Direction: Read each statement carefully and identify what is being referred to by choosing answer from
the box below. Write your answer on the space provided.

Peelers Mixing bowl Salad server

Grill pan Shredder Salad spinner

__________________1. It is a deep bowl that is particularly well suited for mixing ingredients together.
__________________2. It is a kitchen tool consisting of a slotted metal blade attached to a handle that is
used to remove the outer skin or peel of certain vegetables, potatoes, carrots, and fruits such as apples and
pears.
__________________3. It is used to broil or grill salad toppings.
__________________4. These are “salad sets” with big salad bowls, serving bowls and servers.
__________________5. It is used to 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.
__________________6. It is a kitchen utensil used to grate foods into fine pieces.

II. Direction: Match the tools in preparing salad in column A to the pictures in column B. Write the letter of
the correct answer on the line.

A. B.

_____7. knives a.

_____8. mixing bowl b.

_____9. salad spinner c.

_____10. grill pan d.

_____11. peelers e.

_____12. grater f.

_____13. citrus zester g.

_____14. salad server h.

_____15. cutting board i.

III. Direction: Read and answer each question. Circle the letter with the correct answer.
16. 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
17. What classification of salad stimulates appetite which has fresh, crisp ingredients?
a. Dessert Salad b. Side dish salad c. Appetizer salad d. Main course salad
18. What products are made with sweetened prepared mixes with artificial color and flavour?
a. Bound salad b. Composed salad c. Gelatin salad d. Pasta Salad
19. What classification of salad contains fruits as their main ingredients?
a. Fruit salad b. Green salad c.Gelatin Salad d. Bound Salad
20. What classification of salad that must balance and harmonize with the rest of the meal?
a. Appetizer salad b. Accompaniment salad c. Dessert salad d. Side dish salad
21. What dish consists of raw greens, vegetables and toppings?
a. Salads b. Desserts c. Soup d. Main course
22. This salad should be large enough to serve as a full meal and should contain a substantial portion of
protein.
a. Bound Salad b. Main course salad c. Composed salad d. Fruit salad
23. This salad is usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.
a. Appetizer salad b. Accompaniment salad c. Dessert salad d. Side dish salad
24. This salad is serve to cleanse the palate, refresh the appetite, and provide a break before dessert.
a. Separate course salad b. Main course salad c. Composed salad d. Fruit salad
25. This classification of salad must be fresh clean, crisp, cold, and well drained.
a. Bound salad b. Composed salad c. Green salad d. Pasta Salad
26. This classification of salad are mixture of foods that are held together with a dressing.
a. Bound salad b. Composed salad c. Green salad d. Pasta Salad
27. This salad is made by arranging two or more elements attractively on a plate.
a. Bound Salad b. Main course salad c. Composed salad d. Fruit salad
28. Which of the following illustration shows mise en place?
a. b. c. d.

29. Which of the following is NOT included in the techniques in pre-preparation?

a. cutting b. washing c. peeling d. dressing
30. Which of the following should NOT be observed in practicing mise en place?
a. Read the entire recipe
b. Gather all the ingredients
c. Prepare your workspace
d. Do not place the ingredient into its appropriate size of bowls and dishes

IV. Direction: Write √ on the blank if the statement shows important factors and safety procedure in salad
preparation and ꓫ if it does not show important factors and safety procedure.
____________31. It should be attractive, appetizing, creatively presented.
____________32. Serve hot foods while hot and cold foods cold.
____________33. Contrast and color harmony. Contrast in color for your garnishing can
accentuate the appearance of the salad.
____________34. Quality of ingredients is not important.
____________35. Drain all the ingredients well. Water or excess juices will weaken
dressings and will make your salad look messy.
____________36.Overcook food. Food and ingredients when overcooked enhance the
color and its vitamins and minerals as well.
____________37. Keep it clean and crispy. This is done by washing greens in large
quantity of water and drain well and removing the green from the
water to allow the dirt to settle to the bottom of the container.
____________38. Flavorful. Tempting and stimulating if prepared and presented
properly.
____________39. Keep salad neatly placed in a plate.
____________40.Plating and presentations of output is not necessary.

V. Label the parts of the plated salad.

41. ______________
42. ______________
43. ______________
44. ______________
VI. Direction: Read each question and elaborate your answer.

45-50. Why do we need to perform mise en place?

GOD BLESS!

Prepared by:

ALOJAJEAN H. NUÑEZ
Subject Teacher

Approved by:

LENCHOR A. VILLASERAN
School head