Self –Check 4.3.

WRITTEN EXAMINATION
I. Multiple Choice: Choose the best answer. Write the letter of your choice
on your answer sheet.

1.which of the ff. is not an ingredients Caesar dressing.

a. catsup
b. mustard
c. olive oil
d. sour cream

2. ________ is the common base use in salad.

a. Lettuce
b. Vegetable
c. Mirepoix
d. Protein

3. Which root crops is use in making American potato salad.

a. cassava
b. banana
c. potato
d. lettuce

4. Sauces from salad are often called as _______.

a. Brussels
b. Sauce
c. Ministrone
d. Dressing

5 .Romaine is a kind of________.

a. lettuce
b. potato
c. dressing
d. sauce

6. Before preparing the salad leaves you should first.

a. cut the leaves asap
b. wash the leaves
c. boil the leaves
d. all of the above

7. Which is not a kind of salad dressing.

a. balsamic vinaigrette
b. lemon oil dressing
c. creamy French dressing
d. both b and c

8. Soup and salad are both main course dish

a. yes
b. no
c. both a and b
d. maybe
9. Salad is serve in ________.
a. wine glass
b. colander
c. pan
d. salad bowl

10. Coleslaw is categorized as __________.

a. soup
b. cake
c. sandwich
d. salad

11. Among the choices which is a salad dressing

a. risotto
b. beef stew
c. ranch dressing
d. both a and c

12. Salad bar temperature should be not above_______.

a. 40 degrees farenheit
b. 50 degrees farenheit
c. 45 degrees farenheit
d.55 degrees farenheit

13. Which statement is correct.

a. all salad are made of fruits
b. all salad are made of vegetables
c. salad must serve hot
d.none of the above

14. From which group rocket (arugula) belongs.

a. fruits
b. leafy vegetables
c. bones
d. meats

15. During salad making we must observed.

a. the cleanliness of the tools before using.
b. wash hands before working
c. check for the condition and appearance of the ingredients
d. all of the above

16. What is the usual base use in salad plating.

a. lettuce
b. tomato
c. potato
d. meats

17. How long does potato salad last if its properly store in fridge?
a. 2-6 days
b.1 week
c. 3-5 days
d. 2 weeks
18. Which is not a part of lettuce family
a. romaine
b. kale
c. iceberg
d. carrots

19. Which tool is not appropriate in making salad.

a. knife
b. salad bowl
c. citrus zester
d. pressure cooker

20. Below tool(s) are use in making Greek salad.

a. knife
b. chopping board
c. all of the above
d. colander

21. What are the best practice in plating salad.

a. pair ingredients and dressing carefully
b. use clean tools and bowls
c. Incorporate a variety of mixtures
d. all of the above
22. What is HACCP.
a. Hazard Analysis Critical Control Point
b. Handling Actual Cooking Control Point
c. Hard Analysis Control Cooking Point
d. Hazard Actual Critical Control Point

23. Which type of tomato does not belong to the group

a. Roma tomato
b. Cherry tomato
c. Better boy
d. Japan tomato

24. What is the cheese use in Greek salad.

a. feta cheese
b. brie cheese
c. mozzarella cheese
d. camembert cheese

25. The first thing to do before making salad is.

a. Gather all the ingredients
b. Wash hands
c. Heat the plate
d. Read the recipe
 II. TRUE OR FALSE: Write “T” if the statement is correct and ‘”F” if it was
incorrect.

1. All salad dressings had sweet taste.

2. Caesar salad had yellow fin fish ingredients.
3. Béchamel is consider as dressings.
4. Mozzarella cheese is used to make Greek salad.
5. Quinoa can be use as salad ingredients.
6. All salad dressing are made using pan fry method.
7. Avocado vinaigrette is not a dressing.
8. Beef stroganoff is known as best salad in Europe.
9. Dijon mustard can be added in making mayonnaise.
10.Salads are always best when it was serve hot.
 ANSWER KEY 4.3.1

I - Multiple Choice:

1.A 10.D 19.D

2.A 11.C 20.C
3.C 12.A 21.D
4.D 13.D 22.A
5.A 14.B 23.D
6.B 15.D 24.A
7.C 16.D 25.B
8.B 17.C
9.D 18.D

II - TRUE OR FALSE
1.F 6.F
2.F 7.F
3.F 8.F
4.F 9.T
5.T 10.F
 Performance Criteria Checklist 1.4-3
CRITERIA YES NO

For True or False Type

1. Is each item unambiguous (i.e. will each trainee /

interpret the item in the same way?
2. Are the items based upon statements that are /
absolutely true or false, without qualifications or
exceptions?
3. Has the central point of each questions been /
highlighted by placing it in a prominent position?
4. Are the items free from statements that are partly true /
and partly false?
5. Are the test items free from qualifiers, absolutes, and /
ambiguous words which might give clues?
6. Have trick questions been avoided? /

7. Are negative question avoided? /

8. Does each item contain only one distinct idea? /

CRITERIA YES NO

For Multiple Choice Type

1. Does the question or incomplete statement give /

adequate information?
2. Are the items presented clearly and simply? /

3. Does each item have one and only one correct answer? /

4. Are all the possible responses plausible to students /

who lack the information or skill tested by the item.
5. Are the statements containing double negatives /
avoided?
6. Are grammatical, verbal and length-of-response clues /
avoided?
7. Are the responses, so far as possible, arranged in /
numerical or logical order?