SECOND QUARTER EXAMINATION IN TLE COOKERY 9

NAME: GRADE&SEC.: DATE: SCORE:

Instructions: Read and analyze each question carefully. Choose the BEST answer for the following questions. Write only the letter of your answer
before the number.
1. Which of the following tools is used to remove excess water from the salad greens?
a. Mixing bowl b. Salad server c. Salad spinner d. Cutting board
2. Which of the following tool is used to hold salad ingredients for mixing, or for tossing?
a. Knives b. Cutting board c. Mixing bowl d. Salad server
3. In preparing salad, which tools is used for grating foods into fine pieces?
a. Peeler b. Grater c. Knives d. Citrus zester
4. A grater, also known as _______
a. Shredder b. Peeler c. Knives d. Grater
5. What type of bowl is typically recommended for mixing and serving salads to ensure proper tossing and preparation?
a. Metal bowl b. Ceramic bowl c. Plastic bowl d. Bowl
6. A salad that accompanies the main dish and is served alongside other side dishes is called __________.
a. Appetizer salad b. Main course salad c. Side salad d. Garnish salad
7. Which salad classification is substantial enough to be consumed as a complete meal?
a. Appetizer salad b. Side salad c. Main course salad d. Garnish salad
8. What is the main part of the salad?
a. Garnish b. Body c. Base d. Dressing
9. A season 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. A salad tool used to remove the outer skin or peel of certain vegetables.
a. Knives b. Peeler c. Citrus zester d. Grater
11. A salad tool used to toss and mix all the ingredients together.
a. Salad server b. Salad spinner c. Grill pan d. Mixing bowl
12. What salad tool is used to protect countertops and other surfaces from damage while slicing?
a. Cutting board b. Knives c. Peeler d. Grater
13. Which of the following is used cut ingredients?
a. Cutting board b. Knives c. Peeler d. Grater

14. This tool is approximately four inches long, with a handle and a curved metal end.
a. Peeler b. Citrus zester c. Grater d. Knives
15. What are the ingredients needed in preparing French salad?
a. Mixing oil and vinegar c. Mixing herbs and vinegar
b. Mixing seasoning and oil d. Mixing seasonings, vinegar, and oil
16. A simple oil and vinegar dressing called __________.
a. Permanent emulsions b. Temporary emulsions c. Emulsified dressing d. Other stabilizers
17. These are the ingredients of salad and dressing except __________.
a. Oil b. Vinegar c. Lemon juice d. Cucumber
18. What are the three types of salad dressings?
a. Oil and vinegar dressing, Emulsified dressing, other dressing c. Oil and vinegar dressing, Emulsion dressing, other stabilizers
b. Temporary emulsions, Permanent emulsions, other stabilizers d. Temporary emulsions, Permanent emulsions, other dressing
19. How many ingredients in salad dressing?
a. 5 b. 4 c. 3 d. 2
20. Which of the following should be practiced when arranging salad?
I. Keep it simple
II. Cut ingredients neatly
III. Strive for a good balance of color
IV. Make every ingredient identifiable
V. Keep the salad off the rim of plate
a. I, II, III b. II, III, IV, V c. I, II, IV, V d. I, II, III, IV, V
21. How do color and texture play a role in creating an appealing salad presentation?
a. They improve the nutritional value of the salad c. They help ingredients mix more easily
b. They add variety and make the salad visually attractive d. They are not significant factors in presentation
22. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony of color b. Arrangement of food c. Quality of ingredients d. Proper combination
23. Which of the following should be practiced when arranging salad?
a. Cut ingredients neatly b. Keep it ornamented c. Always make the plate full d. Strive for a colorful look

24. 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
25. What is the most important thing to do with salad vegetables to ensure food safety?
 a. Washing b. Cutting c. Sanitizing d. Blanching
26. Why do all salad vegetables require washing?
a. To sanitize b. To ensure food safety c. To disinfect d. For sanitary purposes
27. Select the best definition of green salad.
a. Green salad must be fresh, clean, crisp, and cold and well drained.
b. Green salad are mixture of foods that are held together or bound with a dressing
c. Green salad contains fruits as their main ingredients
d. Green salad is made by arranging to or more elements
28. Select the best definition of bound salad.
a. Bound salad must be fresh, clean, crisp, and cold and well drained.
b. Bound salad are mixture of foods that are held together or bound with a dressing
c. Bound salad contains fruits as their main ingredients
d. Bound salad is made by arranging to or more elements
29. Select the best definition of fruit salad.
a. Fruit salad must be fresh, clean, crisp, and cold and well drained.
b. Fruit salad are mixture of foods that are held together or bound with a dressing
c. Fruit salad contains fruits as their main ingredients
d. Fruit salad is made by arranging to or more elements.
30. Meat, poultry, fish, and shellfish are example of __________.
a. Protein foods b. Starches c. Vegetable raw d. Vegetable cooked
31. Avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower, celery, cucumber, mushrooms, onions, pepper, radish, tomatoes are
example of __________.
a. Protein foods b. Starches c. Vegetable raw d. Vegetable cooked
32. Apple, banana, berries, coconut, melon, oranges, papaya, peaches, pears, and mangoes are example of __________.
a. Starches b. Fruits c. Salad greens d. Protein foods
33. Iceberg lettuce, romaine lettuce, boston lettuce are example of __________.
a. Starches b. Fruits c. Salad greens d. Protein foods
34. Dried beans, potatoes, macaroni products, grains, bread are example of __________.
a. Starches b. Fruits c. Salad greens d. Protein foods
35. It should be attractive, appetizing, creatively presented.
a. Eye appeal b. Simplicity c. Neatness d. Flavorful
36. The following are important factors to considered in salad preparation EXCEPT;
a. Quality of ingredients b. Food should be unrecognizable c. Eye appeal d. Drain all ingredient well
37. Which type of water will you use if you want to dissolve sweetened, flavored gelatin?
a. Cold water b. Boling water c. Iced water d. Tap water
38. How many important factors to consider in salad preparation?
a. 15 b. 14 c. 13 d. 12
39. Make it simple not overcrowded.
a. Simplicity b. Eye appeal c. Neatness d. Flavorful
40. Do you agree with the saying “the eyes eat first”?
a. Yes b. No c. Maybe d. Never
41. Which of the following is an example of emulsified dressing?
a. Oil b. Vinegar c. Mayonnaise d. Dressing
42. Which of the following will you use if you want to put flavor to your salad?
a. Garnish b. Dressing c. Base d. None of the above
43. What are the ingredients will you use in making French dressing?
a. Egg yolk, vinegar, oil c. Lemon juice, oil, vinegar
b. Egg yolk, lemon juice, oil d. Egg yolk, sugar, oil
44. This cutting technique ensures uniform cooking and even distribution of salad?
a. Random chopping b. Julienne cut c. Rough chopping d. Tearing by hand
45. What is the primary purpose of emulsification in salad dressing preparation?
a. To add Flavor c. To increase volume
b. To create a stable mixture of ingredients d. to reduce preparation time
46. Which of the following procedures for quantity green salad production is the last step?
a. Prepare all ingredients b. Garnish all salad c. Arrange salad d. add dressing before serving
47. Which of the following is not a factor to considered in salad preparation?
a. Contrast and harmony of color c. Quality of ingredients
b. Arrangement of food d. Proper food combination
48. Why is it necessary to use separate chopping boards when preparing different kinds of food?
a. To avoid accident b. To prevent bacteria c. to avoid cross contamination d. B&C
49. Which of the following is not a factor to consider in salad preparation?
b. Contrast and harmony of color c. Quality of ingredients
c. Arrangement of food d. Proper combination

50. Why is it not visible to add raw pineapple to your gelatin?

a. Because pineapple contains an enzyme (bromelain) which dissolves gelatin
b. Because pineapple contains an enzyme (papain) which dissolves gelatin
c. Because pineapple contains an enzyme (amylase) which dissolves gelatin
d. Because pineapple contains an enzyme (lipase) which dissolves gelatin
 “Focus, breathe, and conquer! Embrace this exam and learn from it.”

May GOD bless you!

Prepared by: Checked by: Approved by:

SHELA MARIE D. UMBLAS MRS. FE ISABEL REBELLON MANOLITO L. PEÑA, EdD

Pre-Service Teacher Cooperating Teacher Principal IV