Our Lady of the Sacred Heart College

Guimba, Nueva Ecija

SHORT ANSWER TEST 4.1-1

Perform Mise’ en Place

Answer the question below.

1. What is the basic concept of mise’ en place?

Answer: Setting everything in place and organizing all the materials and ingredients
before preparing food.
2. Why practicing effective mise’ en place is important?

Answer: Saves time by having everything ready to combine

3. Give at least one (1) name of a tool used in preparing salad and its function.

Answer: Mixing bowl is a deep bowl that is particularly well suited for mixing
ingredients together in.

4. Differentiate the green salad and the vegetable salad briefly.

Answer: A green salad, or green leaf salad, another name for garden salad, is most
often composed of leafy vegetables such as lettuce varieties, spinach, or rocket
(arugula). If non-greens make up a large portion of the salad it may instead be
called a vegetable salad

5. What are the nutritive value of salad and dressing?

Answer: Salads are rich in Vitamins A, C and K, Carbohydrates and Protein. For
Dressings their nutritive values are: Vitamin A, Calcium, Vitamin D, Vitamin C, Iron,
Protein and Magnesium

Date Developed: Document No:

COOKERY NC II September 2022 Revision No:
PREPARE AND PRESENT SALAD Developed by: Issued By:
AND DRESSINGS Evangeline A. De Ocampo
 Our Lady of the Sacred Heart College
Guimba, Nueva Ecija

SHORT ANSWER TEST 4.2-1

Variety of Salad with their dressing

1. What is salad?
Answer: a dish consisting of mixed, mostly natural ingredients with at least one
raw ingredient
2. What is the purpose of dressing in making salad?
Answer:  increases the absorption of certain nutrients being consumed.

3. What foods can be in salad?

Answer: Any food can be in salad.

4. Why is it necessary to practice food safety?

Answer: to prevent food contamination.

5. Provide at least two classification of salad.

Answer: The two classifications of salad are leafy and non-leafy.

Date Developed: Document No:

COOKERY NC II September 2022 Revision No:
PREPARE AND PRESENT SALAD Developed by: Issued By:
AND DRESSINGS Evangeline A. De Ocampo
 Our Lady of the Sacred Heart College
Guimba, Nueva Ecija

SHORT ANSWER TEST 4.3-1

Present variety of Salad

1. What dish consist of mixed, mostly natural ingredients with at least one raw
ingredients?
Answer: The dish consists of mixed, mostly natural ingredients is called salad.

2. What does emulsion mean?

Answer: Emulsion is a mixture of two unmixable ingredients.
3. Why is it necessary to consider factor/s in preparing salad?
Answer: To be able to make a special dish that requires proper way of
preparation.
4. What are the four (4) components of salad?
Answer: The four components of salad are the base, body, dressing, and
garnish.
5. What are the ingredients used in basic vinaigrette?
Answer: Vinaigrette is made by mixing an oil with a mild acid such as vinegar or
lemon juice.

Date Developed: Document No:

COOKERY NC II September 2022 Revision No:
PREPARE AND PRESENT SALAD Developed by: Issued By:
AND DRESSINGS Evangeline A. De Ocampo