Taguanao Integrated School

Taguanao Aloran Misamis Occidental

2nd Grading Periodical Examination
TLE – 9 COOKERY

Name __________________________________________ Date _____________ Score __________

I. Multiple Choice. Encircle the letter of the correct answer.

1.What salad tool used to remove excess water from the salad greens?
a. mixing bowl c. salad spinner
b. salad server d. cutting boards
2. Which of the tools use to hold salad ingredients for mixing, or for tossing?
a. knives c. mixing bowls
b. cutting board d. salad server
3. What salad that can be served as a full meal because it contains substantial portion of meat, poultry,
seafoods, fruits and vegetable?
a. appetizer salad c. main course salad
b. accompaniment salad d. dessert salad
4. Which of the following salads made of mixtures of ingredients that are held together usually with a
thick dressing like mayonnaise?
a. green salads c. bound salad
b. vegetable salad d. composed salad
5. Which salad ingredients are arranged on plate rather than being mixed together?
a. fruit salad c. composed salad
b. bound salad d. vegetable salad
6. Which of the following considerations are 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 is not a factor to consider in salad preparation?
a. contrast and harmony of colors c. proper food combinations
b. arrangement of food d. quality of ingredients
8. Which of the following procedures for quantity green salad production is the last step to do?
a. arrange salad plates on worktables c. add dressing before serving
b. prepare all ingredients d. refrigerate until serving
9. Which structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the
food?
a. body c. base
b. garnish d. dressing
10. Which of the following ingredients is not used in making French dressing?
a. eggyolk c. vinegar
b. oil d. sugar
11. 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

II. Match the following dressings in column B with their corresponding meaning or uses in column A.
Write your answer on the space provided.

Column A Column B
______ 12. An essential ingredient in mayonnaise a. Vinegar
______13. Enhances the taste or flavor of food b. Oil
______14. It has a mild and sweet flavor c. Lemon juice
______15. It has a good and clean sharp flavor d. Eggyolk
______16. A replacement or addition to vinegar e. Sugar
f. Seasonings and flavorings

III. Fill in the blanks with the correct word or group of words. Choose the correct answer from the box
below.

prepare lump arrange crisp nutrients vinaigrette

cooled bottom acid drain eye appeal

17. Canned fruits and other juicy items must be well _____________ before being added or they will
dilute the gelatin and weaken it.
18. Flavors and textures of all components should be ______________ or provide pleasing contrast.
19. Some fruit discolor when cut and should be dipped into an _______________ such as fruit tart.
20. Cooked ingredients must be thoroughly ________________ before being mixed with mayonnaise
and the completed salad mixture must be chilled at all times.
21. Neat and accurate cutting of ingredients is important because the shape of the vegetables add to
___________________
22. Cooked vegetables should have a firm, ______________ texture and good color.
23. Potatoes for salads should be cooked whole, then peeled and cut in order to preserve ________
24. Broken or less attractive pieces of fruit should be placed on the _______________ of the salad, with
the more attractive pieces arrange on top.
25. Arrangements maybe ______________ ahead of time only if the components will hold well.
26. To dissolve sweetened, flavor gelatin, stir it into boiling water. It will not _______________ because
the gelatin granules are held apart by sugar granules.
III. A. Identify the different kitchen tools and utensils in preparing salad.

27. ____________ 28. _______________ 29. ____________ 30. ____________ 31. _________

32. ____________ 33. ______________ 34. ______________ 35. ____________ 36. ____________

B. Identify the following vegetables used in preparing salads.

37. ____________ 38. ____________ 39. ___________ 40. ______________ 41. _____________

42. ____________ 43. __________ 44. _____________ 45. _______________ 46. ______________

IV. Label the structure of a plated salad.

47. 424424242422 49.

50.

48.

Prepared by:

REDEM D. ADRECE

Subject Teacher