NUEVA ESTRELLA NATIONAL HIGH SCHOOL ______10.

______10. In a main course salad, the body of the salad is made up mainly of:
Nueva Estrella, Socorro, Surigao Del Norte a. fruit b. greens c. meat d. dressing
2nd Quarterly Examination in TLE 9 ______11. The purpose of appetizer salad is to;
a. tide you over until the meal is served
NAME: __________________________ DATE: ________________ b. help to curb your appetite
YR. & SEC.: _______________________ SCORE: _______________ c. it should stimulate your appetite
d. None of the above
______12. The following are ingredients of cobb salad EXCEPT;
I. Read the statement carefully and choose the answer that best describes the statement. Write a. lettuce b. tomato c. chicken breast d. cucumber
your answer on the space provided. ______13. It is a combination of vegetables, fruits and other ingredients served with a dressing.
a. Salad b. Sandwich c. dressing d. dessert
______ 1. A salad tool used to remove excess water from the salad greens. ______14. It is a French term which means setting everything in place and organizing all the materials and
a. mixing bowl b. salad server c. salad spinner d. cutting boards ingredients before preparing foods.
______2. It is a salad tool used to hold ingredients for mixing, or for tossing. a. Mise’ en place b. Mirepoix c. Nicoise En place d. All of the above
a. knives b. cutting boards c. mixing bowls d. salad server ______15. It is part of the salad that includes the main ingredients.
______3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, a. body b. garnish c. dressing d. base/underline
seafood’s fruits and vegetables. ______ 16. It is a small pieces or portions of highly seasoned food, usually served before a meal to induce
a. Appetizer salad b. main course salad c. accompaniment salad d. bound salad and stimulate one’s appetite.
______4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like a. Appetizer b. Dessert c. Hamburger d. Salad dressing
a mayonnaise. ______ 17. Potatoes for salads should be cooked whole, then peeled and cut in order to preserve what?
a. green salads b. vegetable salad c. composed salad d. bound salad a. Nutrients b. vitamins c. minerals d. all of the above
______5. Salad ingredients are arranged on plate rather than being mixed together. ______ 18. Starches, pastas and legumes should be cooked until completely _______ but not overcooked.
a. fruit salad b. composed salad c. bound salad d. vegetable salad a. Tender b. juicy c. cooked d. half – cooked
______6. Which of the following considerations are essential in choosing ingredients for high quality ______ 19. Broken or less attractive pieces of fruit should be placed on the _____ of the salad, with the
salads? more attractive pieces arranged on top.
a. quality and quantity b. texture and color c. freshness and variety d. crispiness and taste a. Bottom b. right side c. left side d. none of the above
______7. Which of the following guidelines is not included in making vegetable salad? ______ 20. Neat, accurate cutting of ingredients is important because the shape of the vegetables add to what?
a. Cooked to a firm, crisp texture and good color a. Eye appeal b. ear appeal c. tongue appeal d. none of the above
b. Cooked until completely tender and overcooked ______ 21. A sweet course or dish which is usually served at the end of a meal.
c. Thoroughly drained and chilled before using a. Sauce b. dessert c. stock d. appetizer
d. Marinated or soaked in seasoned liquid ______ 22. All of the following are characteristics of good fruit desserts, EXCEPT
______8. Which of the following is not a factor to consider in salad preparation? a. Appetizing aroma b. slightly chilled temperature c. simple and attractive d. moderately sweet
a. Contrast and harmony of colors ______ 23. All of the following are ingredients in preparing a Chef’s Salad EXCEPT
b. Quality of ingredients a. Egg b. roast chicken/beef c. cheese d. potato
c. Arrangement of food ______ 24. All of the following are ingredients in preparing Nicoise Salad EXCEPT
d. Proper food combinations a. Peppers b. garlic c. eggs d. potato
______ 25. It is a liquid or semi-liquid used to flavor, moisten or enrich the salad.
______9. Which of the following procedures for quantity green salad production is the last step to do?
a. Body b. garnish c. base/underline d. dressing
a. Arrange salad plates on worktables
b. Add dressing before serving
c. Prepare all ingredients
d. Refrigerate until serving
 IV- Directions: Arrange the following steps in preparing/making simple quantity salad production in
II- Below are jumbled letters. Write the correct spelling opposite to the scrambled letters. Write chronological order. Use A for the first step, B for second and so on. Write your answer on a space
your answer on the space provided. provided. (2-points each)

1. EIEMSEPCELNA - __________________ 6. AEPTPZEIR - __________________ ______ 1. Arrange body of salad on all plates.
2. TCAOCMNIPAENM -_________________ 7. GRSIDENS - __________________ ______ 2. Garnish all salad.
3. SVGETAELEB - _____________________ 8. SSFERHNSE - __________________ ______ 3. Refregirate until serving.
4. NGXIMBWLOI - ____________________ 9. EEGRSNDSLDAA - _______________ ______ 4.Prepare All ingredients.
5. ATGLNIE - ____________________ 10. UTFRIS - ______________ ______ 5. Wash and cut greens, fruits, vegetables and garnishes.
______ 6. Prepare cooked vegetables and mix bound and marinated salad
III –DIRECTION: Read the questions carefully. Choose the best answer inside the box and write the ______ 7. Arrange salad plates on worktables.
LETTER of your answer on the space provided. ______ 8. Place bases on all plates.
______ 9. Have all ingredients chilled
______ 10. Do not add dressing to green salads until serving.
a. Knives e. Grill Pan i. colander
b. Cutting boards f. Salad Spinner j. citrus zesters
c. Peelers g. Mixing Bowl k. potato masher
d. Grater/Shredder h. Salad server l. can opener “Don’t feel nervous. Take your exams with full confidence.
All the best”
______1. Ayesha wants to open a can. What tool she need to use to open the can?
______2. I’m a tool that is used to grate foods into fine pieces.
______3. Jimmy wants to peel her ripe mango. What tool he need to use?
______4. Joyce bought a meat. She wanted to cut it into small, medium and large. What tool she need to
use in cutting it?
______5. Benz Edward used this tool to mix his dressing, marinate ingredients and hold separate elements
of a salad before mixing.
______6. Jake used this tool in serving salad to his visitors.
______7. Dave used this tool for salad toppings to be broiled or grilled.
______8. Kimly wants to remove excess water from his prepared vegetables. What tool he needs to use?
______9. It is the wooden or blocks.
______10. A salad tool, that is approximately four inches long, with a handle and a curved metal end,