b.

Composed salad
d. Vegetable salad
_____5. Which of the following procedures for
Republic of the Philippines
quantity green salad production is the last step
Department of Education to
REGION III
SCHOOLS DIVISION OF NUEVA ECIJA do?
Schools Division Office-San Isidro Annex a. Arrange salad plates on worktables
PULO NATIONAL HIGH SCHOOL c. prepared all ingredients
b. Add dressing before serving
d. Refrigerate before serving
2nd Summative Test _____6. Which of the following structure of a
TLE 9 Cookery salad is an edible decorative item that gives eye
appeal and adds flavor to the food?
NAME: ________________________________ a. Body
Section: ___________ c. Base
b. Garnish
Directions: Read the statement carefully d. Dressing
then choose the best answer from the given _____7. All of the choices are the factors to be
options. Write the correct answer in the consider in salad preparation. Except one.
a. Contrast and harmony
space provided.
c. Quality of ingredients
_____1. It is a combination of vegetables, fruits b. Arrangement of food
and other ingredients served with a dressing is d. Proper food combinations
call _____8. A cup-shaped leaves of iceberg or
a. Salad Boston lettuce, they give height to salad.
c. Appetizer salad a. Body
b. Side dish salad c. Dressing
d. Dessert salad b. Base
_____2. A salad that can be served as a full d. Garnish
meal because it contains substantial portion of _____9. An example of temporary emulsion in
meat, salad making which is a combination of an oil,
poultry, seafood’s fruits and vegetables. vinegar and seasoning is called.
a. Appetizer salad a. Thousand island dressing
c. Main course salad C. Vinaigrette
b. Accompaniment salad b. Mayonnaise
d. Dessert salads d. Sour cream
_____3. A salad made of mixtures of ingredients ____10. It gives flavor to a salad which is in a
that are held together usually with a thick salad liquid or semi liquid form.
dressing like mayonnaise. a. Dressing
a. Green salads c. Garnish
c. Composed salads b. Base
b. Vegetables salads d. Body
d. Bound salads _____11. Which of the following is a factor to
_____4. What type of salad, that arranged on consider in salad preparation?
the plate rather than being mixed it together? a. Keep it clean and crispy
a. Fruit salad c. Drained all the ingredients well
c. Bound salad b. Flavorful
d. All of the above
_____12. These classification of salad according _____19. A conditions and practices followed to
to ingredients used must be fresh, clean crisp maintain health including sanitation and
and cold and personal cleanliness.
well drained. a. Hygiene
a. Vegetable c. Cleaning
c. Grain legumes b. Sanitizing
b. Green salads d. Sanitation
d. Pasta salads ______20. Among the choices below are the
_____13. These salad must be very light without tools used in preparing green salad. Which is
filling. Rich heavy dressing such as sour cream the best tool used to
and remove excess water?
mayonnaise should be avoided. a. Mixing bowl c. Salad
a. Accompaniment salad spinner
c. Side dish salad b. Salad server
b. Separate course salads d. Cutting boards
d. Appetizer salads _____21. A seasoned liquid or semi liquid added
_____14. These salads are made by arranging to the body to give added flavor, tartness,
two or more elements attractively on a plate. spiciness and
a. Bound Salads moistness.
c. Appetizers Salad a. Body
b.Composed Salad c. Garnish
d. Fruit Salad b. Dressing
_____15. These salad must be harmonize with d. Bases
the rest of the meal. _____22. Which of the following ingredient of a
a. Appetizer salad salad dressing should have a mild and sweet
c. Side dish salad flavor?
b. Separate course salad a. Vinegar
d. Accompaniment Salad c. Oil
_____16. A process of preserving perishable b. Lemon Juice
food on a larger seal by means of refrigeration. d. Egg yolk
a. Cold storage _____23. Which of the following is the fifth
c. Refrigerate procedure for quantity salad production?
b. Chill A. Refrigerate until serving
d. Freezing c. Do not add dressing to green salads
_____17. Which of the following hygienic until serving
practices is not true in storing salad and b. Garnish all salads
dressing? d. Arrange body salads on all
a. Refrigerate salad before serving time plates
c. Add dressing to green salad until _____24. These ingredients is essential in
serving mayonnaise and other emulsifier dressing
b. Green salads are plated in a cold a. Egg yolk
plate. d. Garnish all salads c. Oil
_____18. It is one of best storing technique to b. Vinegar
keep food cold or cool. d. Sugar
a. Refrigerate _____25. Which of the following ingredients of
c. Cold storage a salad dressing is a clean sharp Flavor?
b. Chilling a. Lemon juice
d. Freezing c. Vinegar
 b. Oil _____32. Which of the following is the second
d. Egg yolk procedure for quantity salad production?
_____26. Which of the following guidelines is a. Wash and cut greens
not included in making vegetable salad? c. Arrange plates on worktables
a. Cooked to a firm, crisp texture and b. Place bases on all plates
good color d. Arrange body of salad on all plates
b. Cooked until completely tender and _____33. If vinegar is not available in your
overcooked kitchen and your mother ask you to make salad
c. Thoroughly drained and chilled dressing for
before using vegetable salad. Among the choices
d. Marinated or soaked in a seasoned below are only available in the kitchen. What
liquid ingredient is the
_____27. A Simple oil and vinegar dressing is best to substitute vinegar?
called_________. a. Lemon Juice
a. Permanent emulsion c. Orange Juice
c. Other stabilizers b. Sour cream
b. Temporary emulsions d. Yogurt
d. Other dressing _____34. A common plant that is widely grown
_____28. These salad should be light and for its edible leaves, which usually eaten in
flavorful, vegetable salads are often good salad.
choices as a. Cabbage
a. Accompaniment salad c. Sweet potato leaves
c. Side dish b. Lettuce
b. Main Course d. Celery
d. Separate course salad _____35. It is a substance that is found in
_____29. Which of the following classification certain foods such as bread, rice and potatoes.
of salads according to their function are usually a. Nuts
sweet and c. Grain
contain items such as fruits, sweetened b. Starches
gelatin, nuts and cream. d. Beans
a. Dessert salad _____36. A small cucumber or other vegetable
c. Separate course salad that has acquired a sharp taste by being
b. Fruit salad preserved in vinegar or
d. Appetizers salad brine.
____30. These salads are made with sweetened a. Pickle
prepared mixes with artificial color and flavor. c. Jam
a. Fruit salad b. Jam
c. Green salads d .Canned goods
b. Gelatin Salads _____37. A fruit of a plant especially a tree with
d. Pasta salads a hard outer shell containing seed
_____31. If you will ask to make a salad for a a. Coconut
birthday party. What is the first step you will do C. Grain
for quantity. b. Beans
salad production? d. Nuts
a. Arrange salad plates on worktables _____38. A kind of foods with an excellent
c. prepare all ingredients source of protein.
b. Place bases on all plates a. Potatoes
d. Arrange body of salad on all plate c. Broccoli
 b. Hard cooked eggs
d. Nuts
_____39. It is usually considered to be sweet
freshly, as in plums, but may be dry, as in
poppies or be a simple
edible supporting structure as in
strawberries.
a. Fruits c. Pickle
b. Miscellaneous gelatin d. Jam
_____40. A thin orange root eaten raw or
cooked as a fruit vegetable, rich in vitamin A
a. Bell pepper
c. Carrots
b. Tomatoes
d. Squash

GOODLUCK AND GOD BLESS!!!

Prepared by:

LESTER JOHN M. CATAPANG

Teacher I

Checked by:

MARLYN P. VIJANDRE
Head Teacher III

Approved by:

SERGIO B. GONZALES
School Principal II