TLE 9, L5.

2 ASSESSMENT (2 POINTS EACH)

Direction: Write TRUE if the statement is correct and FALSE if it
is wrong.
______ 1. Washing salad vegetables is important to ensure food safety.
______ 2. Wash your hand 10 seconds with soap and warm water before
and after handling fresh produce.
______ 3. Use a clean cloth or paper towel to dry the produce before using it.
______ 4. Used soap or detergents when washing produce.
______ 5. Wash all produce before using, even if you are going to peel it.

Direction: Read the statement carefully and choose the answer being
described by the statement. Underline the letter only.

1. Salad tools used to remove excess water from the salad greens.
a. mixing bowl c. salad spinner
b. salad server d. cutting boards
2. Salads that can be served as a full meal because it contains
substantial portion of meat, poultry, seafood, fruits and vegetables.
a. Appetizer salad c. Main course salad
b. Accompaniment salad d. dessert salad

3. Salads made of mixtures of ingredients that are held together usually

with a thick dressing like mayonnaise.
a. green salads c. composed salads
b. vegetables salads d. bound salads
4. 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
5. Which of the following guidelines is not included in making vegetable
salad?
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender and overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid