Direction:Read each question carefully.

Choose the letter of the best answer and write it on the space
provided.

1.What is a combination of vegetables,fruits and other ingredients accompanied

with a dressing?
A.Appetizer B.Dessert C.Salad D.Sandwhich

2.What salad stimulates the appetite without giving a feeling of

fullness and serve before the main course of the meal?
A.Accompaniment B.Appetizer C.Dessert D.Main
course
3.Which of the of the following ingredients is NOT
include in green salad? A.Gelatin B.Iceberg lettuce
C.Tomato D.vinaigrette
4.What salad has ingredients
that are cooked then cooled thoroughly before mixing them with dressing?
A.Bound
B.Fruit C.Green D.Vegetable
5.What
salad are artfully arrange on plate and driⴭⴭled with a dressing rather than tossed with it.
A.Compose B.Combination C.Mixed D.Simple

6.What is a refreshing salad that cleanse the palate that serve before dessert?
A.Appetiⴭer salad B.Bound salad C.Dessert salad
D.Seperate salad
7.How do we classify crab meat salad with potato
wedges and slice of avocado? A.Bound salad B.Fruit salad
C.Main course salad D.Side dish
8.Which of the following
ingredients are NOT included in dessert salad? A.Cream
B.Fresh fruits C.Nuts D.Unflavored

9.Which of the following ingredients is consider as starchy salad items and can also form the
body of a salad?
A.Crab meat B.Lettuce C.Gelatine D.Pasta

10.What is the appropriate temperature in serving salad?

A.Chilling temperature B.Hot temperature
C.Humid temperature D.Room temperature

11.Which of the following dessert that

are made without using the oven or the freeⴭer? A.Froⴭen dessert
B.Baked dessert C.Fried dessert D.Chilled dessert
 12.Which of the following dessert that are made by putting the ingredients in a hot oven?
A.Fried desset B.Baked dessert C.Miscellaneous dessert D.Froⴭen dessert

13.What kind of dessert are made by using a cooking process called

deep frying? A.Froⴭen dessert B.Baked dessert C.Fried dessert
D.Chilled dessert
14.Which of the classification of salad also known as
toosed salad the main ingredient are green leafy vegetable like cabbage and lettuce?
A.Bound salad B.Composed salad
C.Green salad D.Fruit salad
15.Which of the qualification of
salad contain mostly of fruits rather than vegetable? A.Composed salad B.Fruit
salad C.Bound salad D.Cutting board
16.These are cutting
tools with a cutting edge or blade ꓹ hand-held or otherwise with or without the handle.
A.Cutting board
B.Knives C.Peeler D.Grill pan

17. Which kitchen tool consisting of a slotted metal blade attached to a handle that is used to
remove the outer skin or peel of certain vegetable?
A.Peeler B.Grater C.Knives D.Citrus ⴭester

18.It is used to mix the dressing ꓹ marinate ingredients.

A.Grill pan B.Salad server C.Mixing bowl
D.Grater
19.It is a salad sets with big salad bowls ꓹ
serving bowls and server A.Mixing bowls B.Grill pan
C.Grater D.Salad server
20.This is thermally
insulated compartment used to store food at a temperative below the ambient temperature of the
room. A.Food processor
B.Refrigerator C.Salad server D.Mixing bowls
21.It is
used for salad toppings to be broiled or grilled. A.Salad
spinners B.Grill pan C.Mixing bowls D.Grater

22.This utensils used to grate foods into fine pieces.

A.Grill pan B.Mixing bowls C.Knives D.Citrus ⴭester

23.It is a durable board in which to place ingredients for cutting.

A.Cutting board B.Grill pan C.Knives
D.Citrus ⴭester
24.It is approximately four inches long with a
handle and a curved metal end. A.Peeler B.Cutting board
 C.Citrus ⴭester D.Knives
25.Which of the following
consideration are essentials in choosing ingredients for high quality salads?
A.Quality and
Quantity B.Freshness and Variety C.Texture and Color D.Crispiness and Taste

26.Which of the following guidelines is not included in making vegetables salad?

A.Cooked to a firm ꓹ crisp texture and good color B.Thorougly drained and
chilled before using C.Cooked until completely tender and overcooked D.Marinate or
soaked in a seasoned liquid
27.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 C.Proper food
combination
28.Which of the following factor in salad making
where in salad should be tempting and stimulating if prepared and presented properly?
A.Eye appeal B.Simplicity C.Neatness
D.Flavorful
29.What is the main part of salad?
A.Garnish B.Body
C.Base D.Dressing
30.A seasoned liquid or
semi liquid added to the body of the salad to give added flavor ꓹ tasteness ꓹ spiceness and moistness.
A.Garnish B.Body
C.Base D.Dressing
31.Which of the
following should be practiced when arranging salad? A