Republic of the Philippines

Department of Education
Caraga Administrative Region
Surigao City Division
Surigao City District X
MANJAGAO NATIONAL HIGH SCHOOL
School ID:317706
Barangay Manjagao Surigao City
S. Y.2020-2021
SUMMATIVE TEST
Name: _______________________ Date:___________ Subject: T.L.E. Cookery 9
Section:______________________ Score:________________

Instructions: Read each item carefully and critically. Choose the letter of the correct answer and encircle the
letter of your choice.

1. It is a salad tool used to remove excess water from the salad greens.
A. Mixing bowl C. Salad spinner
B. Salad server D. Cutting boards

2. They are used to hold salad ingredients for mixing or for tossing.
A. Knives C. Mixing bowls
B. Cutting boards D. Salad server

3.Which salad can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
fruits and vegetables?
A. Appetizer salad C. Main course salad
B. Accompaniment salad D. Dessert salad

4.This kitchen tool is used to mix dressings, marinate ingredients, hold separate elements of a salad before
assembling and used to toss and mix all the ingredients together.
A. Knife C. Mixing bowl
B. Cutting board D. Salad server

5. It is a kitchen utensil used to grate foods into fine pieces.

A. Grater/ shredder C. Grill pan
B. Salad spinner D. Mixing bowl

6.Which of these tools needs to be pressed with moderate force against the fruit and drawn across its peel to
produce a zest?
A. citrus zester C. Shredder
B. garter D. Salad spinner

7. What kitchen tool is used to remove the outer skin or peel of certain vegetables, frequently
potatoes and carrots and fruits such as apples, pears?
A. Peeler C. Citrus zester
B. Knife D. Grater

8. Which salad can be served as a full meal because it contains substantial portion of meat, poultry, seafoods,
fruits and vegetables?
A. Appetizer salad C. Composed salad
B. Accompaniment salad D. Dessert salad
9. This salad is made of mixture of ingredients that are held together usually with thick dressing like
mayonnaise.
A. Green salad C. Composed salad
B. Vegetable salad D. Bound salad

10. Which of these salads has ingredients arranged on plate rather than being mixed
together?
A. Fruit salad C. Bound salad
B. Composed salad D. Vegetable salad

11. Which of the following salads must be light and flavorful?

A. Fruit salad C. Composed salad
B. Bound salad D. Side dish salad

12. This type of salad must balance and harmonize with the rest of the meal, like any other
side dish.
A. Fruit salad C. Accompaniment salad
B. Composed salad D. Side dish salad

13. Which of these salads uses products made with sweetened prepared mixes with artificial
color and flavour?
A. Fruit salad C. Gelatin salad
B. Composed salad D. Side dish salad

14. This salad stimulates appetite having fresh, crisp ingredients, tangy flavorful dressing and attractive,
appetizing appearance.
A. Appetizer salad C. Gelatin salad
B. Composed salad D. Side dish salad

15. Which salad uses traditional mixtures of cooked protein, starch and vegetables items
with mayonnaise like chicken salad, tuna salad, egg salad and potato salad?
A. Appetizer salad C. Gelatin salad
B. Bound salad D. Side dish salad

16. Which of the following is considered to be the emulsifier dressing?

A. oil B. vinegar C. lemon juice D. seasonings

17. A salad tool used to remove excess water from salad greens.
A. mixing bowls B. salad spinner C. salad servers D. zester

18. Which of the following factor in salad making wherein salad should be tempting and stimulating
if prepared and presented properly?

A. eye appeal . C.proper food combinations

B. quality of ingredients. D.foods should be recognizable

19. The main part of a salad.

A. base B. body C. dressings D. garnish

20. Which of the following is not a factor to consider in salad preparation?

A. Contrast and harmony C. Arrangement of food
B. Quality of ingredients D. Proper food combinations

21. Which of the following ingredients is not used in making French Dressing?
 A. mustard B. egg yolk C. oil D. Salt

22. Used to hold salad for mixing or or for tossing.

A. cutting boards C. salad server
B. mixing bowls D. salad spinner

23. What is the range of vinegar acidity when it is used for salad making?
A. 3-5 % B. 4-6 % C. 5-8 % D. 6-9 %

24. Which of the following structures of salad is an edible decorative item that gives eye appeal and
adds flavor to food?
A. base B. body C. dressings D. garnish

25. Which of the following procedures for quantity green salad is the last step to do?
A. Prepare all ingredients.
B. Refrigerate until serving.
C. Add dressing before serving
D. Arrange salad plates on workplace
26. Vegetables are sometimes marinated or soaked in seasoned liquid before being made into salad. What
will possibly happen if we plate marinated salads too far ahead of time?
A. The salad becomes soggy.
B. The salad become more palatable.
C. The green vegetables will be crisp and crunchy.
D. The color of the vegetables become brighter.

27. Which of the following is serves as the base for wide variety of other dressings?
A. oil B. vinegar C. mayonaise D. seasonings

28. The uniform mixture of two unmixable liquids, oil and vinegar is called ______.
A. fusion B. emulsion C. mixture D. conflation

29. Which of the following salad dressings is an example of temporary emulsion?

A. French dressing C. cooked salad dressing
B. mayonnaise dressing D. Balsamic dressing

30. It is a seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness,
spiciness and moistness.
A. base B.body C. dressings D. garnish