1st Summative Test in Cookery 9 (Q3)

Name:________________________________Grade& Section:_______________Score_________

A. MULTIPLE CHOICES:
DIRECTIONS: Read each question carefully. Choose the letter of the correct answer that complete each
sentence. Encircle the letter that correspond to each question.

1. The term “bound” in bound salad is often used for traditional mixtures of what ingredients?
a. Cooked protein, starch and vegetables c. vegetable, nuts and meats
b. Fruits, past and meats d. seafood, meat and pasta
2. In preparing vegetable, grain, legumes and pasta salad. What ingredient should be added to starch items to
enhance the color, flavor and nutritional balance of the salad.
a. dressing b. vegetables c. nuts d. meat
3. This ingredient usually made for molded salad, it is made with sweetened prepared mixes with artificial
flavor and color, but most chefs used unflavored one and relying on fruit juices for flavor.
a. Fruit cocktail b. vegetable c. seafood d. gelatin
4. The salad that stimulate appetite which has the fresh crisp ingredients and attractive.
a. Accompaniment salad c. appetizer salad
b. Side dish salad d. separate course salad
5. These salad must be very light without filling. It is a light salad that served before dessert.
a. Accompaniment salad c. appetizer salad
b. Side dish salad d. separate course salad
6. Salad that can be served as full meal because it contains substantial portion of meat, poultry, seafood, fruits
and vegetable.
a. Appetizer salad c. accompaniment salad
b. Main course salad d. dessert salad
7. Salad ingredients are arrange on plate rather than being mixed together.
a. Vegetable salad c. fruit salad
b. Composed salad d. bound salad c.
8. Salad made of mixtures of ingredients that are held together usually with a thick dressing.
a. Green salad c. composed salad
b. Vegetable salads d. bound salad
9. The salad that are usually sweet and may contain fruit, gelatin, nuts and cream.
a. Fruit salad c. vegetable salad
b. Gelatin salad d. side dish salad
10. This salad should be light and flavorful, heavier salad are less appropriate to serve.
a. Side dish salad c. appetizer salad
b. Composed salad d. bound salad

B. ESSAY

1. Explain Mise ‘en Place? 5 points.

2. Give at least one type of salad and their characteristic. 5 Points.

Prepared by:
JONA ABRENICA-ASTORIANO
TLE TEACHER