Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Bohol
OY NATIONAL HIGH SCHOOL
Oy, Loboc, Bohol

2nd Grading Periodical Test

TLE – 9 Cookery

Name: _________________________________________ Date:___________

Gr. & Sec.: ___________________ Score: _________

I.Multiple Choice: Read each items carefully. Write the letter of the best answer to the following questions
before the number.

1. Which of the following procedures for quantity green salad production is the last step to do?
a. Add dressing before serving b. Arrange salad plates on worktables c. Prepare all ingredients d. Refrigerate until serving
2. Which of the following ingredients is not used in making French dressing?
a. Egg yolk b. Oil c. Sugar d. Vinegar
3. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?
a. Base b. Body c. Dressing d. Garnish
4.. A salad tool used to remove excess water from the salad greens.
a. Cutting boards b. Mixing bowl c. Salad server d. Salad spinner
5. Used to hold salad ingredients for mixing, or for tossing.
a. Cutting boards b. Mixing bowl c. Salad server d. Salad spinner
6. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.
a. Accompaniment salad b. Appetizer salad c. Dessert salad d. Main course salad
7. It stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance
a. Bound salads b. Composed salads c. Green salads d. Appetizer salads
8. 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. Plated marinated salad will wilt c. Plated marinated salad will have an objectable odor
b. Plated marinated salad will stay its freshness. d. Plated marinated salad will have pleasant odor
9. Among the following procedures for quality given salad production, what is the last step to do?
a. Arrange salad plate on worktable. b. Add dressing before serving. c. Prepare all ingredients. d. Refrigerate until serving.
10. You were on a diet for almost 3 days and your friends invited you to have snack nearby. What will you do to avoid eating?
a. Go on with them but refrain from eating much. c. Tell your friends that you’re not on a mood
b. Tell your friends that you’re on a diet.. d. Tell your friends that you’re busy
11.. Leila de Lima can prepare and cook dressing 5 times a day. How many times will he prepare and cook in 10days?
a. 40 b. 50 c. 60 d. 80
12. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl b. salad spinner c. Salad server d. cutting boards
13. Used to hold salad ingredients for mixing, or for tossing.
a. Knives b. mixing bowls c. Cutting boards d. salad server
14. Why do you need not to add the dressing of a green salad until serving?
a. to avoid sag b. to make it attractive c. to make it cold d.to preserve flavor
15. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
a. Green salads b. composed salads c. Vegetable salads d. bound salads
16. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad b. bound salad c. composed salad d. vegetable salad
17. Which of the following considerations is essential in choosing ingredients for high quality salads?
a. quality and quantity b. freshness and variety c. texture and color d. crispiness and taste
18. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?
a. Body b. Base c. Garnish d. Dressing
19. Which of the following do not belong to the group?
a. meat b. Bacon c. lettuce d. eggs
20. Dried beans, potatoes, macaroni products, grains, and bread (croutons) belongs to what group?
a. vegetable b. starches c. protein foods d. salad green
21. How about apple, banana, avocado and peaches?
a. vegetable b. protein foods c. starches d. fruits
22. Canned fruits and other juicy items must be well __________ before being added or they will dilute the gelatin and weaken it.
a. sliced b. garnished c. drained d. washed
23. Arrangements maybe _________ ahead of time only if the components will hold well.
a. plated b. drained c. canned d. eaten
24. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not ____________ because the gelatin granules are held
apart by sugar granules.
a. sag b. shape c. stiff d. lump
25. Some fruit discolor when cut and should be dipped into an _______ such as tart fruit juice.
a.water b.oil c.acid d. egg
26. Cooked ingredients must be thoroughly __________ before being mixed with mayonnaise.
a. cooled b. garnished c. washed d. sliced
27. Potatoes for salads should be cooked whole, then peeled and cut in order to preserve ___________.
a. size b. nutrients c. aroma d. flavor
28. Broken or less attractive pieces of fruit should be placed on the __________ of the salad, with the more attractive pieces arranged
on top.
a. left side b.right side c.top d.bottom
29. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to________.
a. eye appeal b. flavor c. aroma d. taste
30. Cooked vegetables should have a firm, _________ texture and good color.
a. crisp b. watery c. oily d. dry
31. It is the main part of the salad. What is it?
a. body b. garnish c. dressing d. base
32. An edible decorative item that is added to salad to give eye appeal, and adds flavor as well
a. body b. garnish c. dressing d. base
33. A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness.
a. body b. garnish c. dressing d. base
34. In holding chopsticks, what group of the fingers is used to move?
a. upper group b. lower group c. middle group d. all finger
35. What composes the lower part of fingers in holding chopsticks?
a. thumb, index, middle finger c. thumb, middle finger, little finger
b. thumb, index, ring finger d. thumb, ring finger, little finger
36. How does bound salads differ from composed salads?
a. it is prepare and season ingredients separately. c. observe general concept of plating
b. ingredients are cooled before being mixed with mayonnaise d. Arrangements maybe plated ahead of time
37. What kind of plate will be used for green salads?
a. hot plate b. cold plate c. round plate d. oval plate
38. Washing all salad vegetables is important to ensure food safety.
a. true b. false c. maybe

39. It is used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots.
a. Cutting boards b. peeler c. knife d. Salad spinner
40. Flavors and textures of all ingredients should provide pleasing _________.
a. contrast b. sweetness c. seasoning d. acid

_____________________________
Parent’s signature over printed name

Prepared by:

LEAH BERNALES – TORINDON

Teacher
 Proverbs 2:6
For the Lord gives wisdom; from his mouth come knowledge and understanding.