NOTRE DAME OF NEW ILOILO

A DIOCESAN SCHOOL
New Iloilo , Tantangan,South , Cotabato

Name:_______________________________ T.L.E 9

Year & Section:_________________________ Mrs.Arlene A. Lagos

Direction:Read each item carefully.Choose the letter of your choice that correspounds.

_____1.It is a cold dish of meat,poultry,seafoods,fruits and vegetables,or dairy products served

individually.

a.Appetizer b.Dessert c.Dressing d.Salad

_____2.These are light,therefore stimulate the appetite without giving a feeling of fullness.

a.Appetizer Salad b.Accompaniment Salad c.Dessert Salad d.Main Course Salad

_____3.It served at the beginning of formal dinner or meals.

a.Appetizer b.Fruits c. Salad d.pastries

_____4.These are light and refreshing fruits in season fresh are preserve.

a.Canapes b.Desserts C.Fruit appetizer d.Pastry

_____5.These are side dish that go with the main dish.

a.Appetizer b.Accompaniment c.Dessert d.Salad

_____6.Chicken salad , French salad , and stuffed green peppers are example of.

a.Appetizer Salad b.Accompaniment Salad c.Dessert Salad d.Main Course Salad

_____7.Ceasar salad with a thousand island dressing is an example of.

a.Appetizer b.Accompaniment c.Dessert d.Main Course Salad

_____8.It is a good example of a dessert salad.

a.Ceasar salad b.Fruit salad c.Vegetable salad d.Waldorlf salad

_____9.Salads are generally served at what temperature.

a.Chilled b.Cold c.Frozen d.Hot

_____10.One important key point in successful salad preparation is choosing the right quality of
ingredients and the perfect.

a.Accompaniment b.Dressing c.Decoration d.technique

_____11.Sucessful serving of salads means good quality of ingredients with the right dressing and the
right.

a.Container b.Dressing c.Garnishing d.Temperature

_____12.Salada are popular meals because they do not only add color and texture , but they stimulate
the appetite and add essential diet.

a.Color b.Flavor c.Nutrients d.Variations

_____13.An emulsion composed of salad,oil,vinegar,or lemon juice,egg yolk and seasoning.

a.French Dressing b.Mayonnaise C.Sesame dressing d.Vinaigrette dressing

_____14.These salad are generally sweet and served in the last course of a meal.

a.Appetizer Salad b. Accompaniment Salad c.Dessert Salad d.Main Course Salad

_____15.This is mostly used in vegetables salads .

a.caper dressing b. french dressing c. thousand island d.. zesty French dressing
II. Directions: Identify the types of salad dressing based on the description given below. Write your
answer on the space provided.

____________1.Add 1 tablespoon of chopped capers ,1/2 clove of finely chopped garlic, and a little
anchovy paste.

____________2.Add 1/2tsp.Of curry powder and 1 teaspoon .of finely chopped Shallots.

____________3.Add 1 peeled garlic clove ,let it strand to blend flavors . Remove clove before serving.

____________4.Add 3 tsps.of Roquefort cheese.Chill before serving.

____________5.Add 1tsp.of chopped ,fresh tarragon leaves.

____________6.Substitute sesame oil for olive oil.

____________7.Add1/2 cup of chopped green pepper,2tbsps .of chopped parsley ,and 2 tbsps .of
chopped onions.

____________8.Add finely chopped hard– boiled egg. Worcestershires sauce,chili powder,onion,and

crushed or quartered garlic.

____________9.Add chili sauce ,prepared horseradish , . Worcestershires sauce,and finely chopped

celery.

____________10.Add finely chopped green olives,finely chopped chives,finely chopped pimiento , and
finely chopped hard boiled egg.

____________11.Shery,honey

____________12.Cottage cheese,pickle relish,parsley

____________13.Add minced pimiento , parsley , and hard-boiled eggs.

____________14.parmesan cheese.

____________15. . Worcestershires or bottled thick meat sauce.