Name:_____________________ B.

Refrigerate for 3 hours

Grade & Section:____________ C. Refrigerate for 4 hours
4th Summative Test 2nd Quarter D. Refrigerate until serving
I. Draw circle for the correct statement __22. Which is the process of keeping food cold or
and square for the wrong practice. cool?
1. There is no proper handling of the A. Freezing B. cooling
ingredients.______ C.refrigerate D. chilling
2. A high standard or personal and good __23. What equipment is necessary in preventing
hygienne must be maintained at all times.______ bacterial infection in food?
3. Purchase the supplies (salad ingrdients) A. Cooling B. Refrigerate
from reputable suppliers._______ C. cold storage D. Chilling
4. The temperature is not required in __24. Which tools is NOT recommended for
storing salads and dressing.________ storing dressings?
5. Some salads contains meat and dairies A. Deluxe Salad Dressing Genie
and need proper separation of raw and high risk B. B. Measure and mix Shaker
food at all stages.__________ C. Salad Dressing Genie
II. Fill in the blank with a word to make the D. D. Glass Cruets
sentence complete. __25. How long can apple apples be stored in a
before cold cold storage intil refrigerator?
serving temperature A. 3-4 weeks B. 3-4 days C.
__________6. Refregerate to keep food. 4-6 weeks D. 4-6 days
_________ 7. Refrigerate salads serving __26. Which is not good practice in storing salad
time. and dressing?
_________ 8. The process of preserving A. Green salad are plated in hot plate
food by means of refrigeration is called B. Do not add dressing to green salads
_________ 9. Chilling refers to refrigerated until serving or they will sag
food to reduce the C. Refrigerate salad intil serving.
_________ 10. Do not add dressing to D. Dressing is added immediately
green salads or they will sag. before serving or serve it on the side.
III. Write TRUE if the statement is correct __27.Why is salad dressing genie important to
and if the statement is incorrect change the use?
underlined word/s with the correct answer. A. It is suitable for storing and hold
____11.Most fruits will do better if stored in the eleven ounces
refrigerator. Clean and organized can help you see B. It is suitable for storing and hold
what foods you have and what foods need to be twelce ounces
used up. C. It is suitable for storing for packing
____12. Not all vegetables should be stored in the and holds eleven ounces
high humidity drawer of your refrigerator. D. It is suitable for storing for packing
____13. Keeping your refrigerator clean and and hold twelve ounces
organized can help you see what foods you have ___28. Why is storing salad and dressing
and what foods need to be used up. important?
____14. Food with preservatives can be kept over A. To maintain the quality
a couple of weeks in the regrigerator. B. To avoid contamination
____15. All fruits and vegetables will last at the C. To keep it safe and clean
same time in the refrigerator. D. To maintain freshness and avoid
____16. Some fruits cannot be stored in the room spoilage
temperature. ____29. What happens to the salad when added
____17. Avoid plating salads more than an hour with dressing?
ot two before service. A. Green salad become delicious
____18. Green salads are plated in a hot plate B. Green salad becomes tastier
____19. You should add dressing to green salads C. Green salad becomes crispier
until serving. D. Green salad will sag
____20. Apples will keep for up to 4-6 weeks, but ___30. Which storing technique is used to
strawberries will onlu be good for one day. refrigerate in order to reduce the temperature of
IV. Choose the letter of the correct answer. food?
__21.How dio you avoid salad from sagging ? A. Cooling B. Refrigerate C.
A. Do not refrigerate Cold storage D. Chilling