Republic of the Philippines

CARLOS “BOTONG” V. FRANCISCO MEMORIAL NATIONAL HIGH SCHOOL

FIRST QUARTER EXAMINATION
COOKERY 12

Name: __________________________________ Grade & Section:_________ Date: _________Score:________

Multiple Choice: Read the statement carefully then choose the best answer from the given options.
Choose the letter of the correct answer.
_______1. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
fruits and vegetables.
a. appetizer salad b. main course salad c. accompaniment salad d. dessert salad
_______2. 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
_______3. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad b. bound salad c. composed salad d. vegetable salad
_______4. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. quality and quantity c. freshness and variety
b. texture and color d. crispiness and taste
_______5. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender and overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
______6. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony of colors c. Arrangement of food
b. Proper food combinations d. Quality of ingredients
______7. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables c. Prepare all ingredients
b. Refrigerate until serving d. Add dressing before serving
_______8. Which of the following ingredients is not used in making French dressing?
a. egg yolk b. vinegar c. oil d. sugar
_______9. 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
________10. A salad tool used to remove excess water from the salad greens.
a. mixing bowl b. salad spinner c. salad server d. cutting boards
________11. Used to hold salad ingredients for mixing, or for tossing.
a. knives b. mixing bowls c. cutting boards d. salad server
________12. These are liquid or semi liquids used to flavor salads.
a. dessert b. sandwich c. appetizer d. salad dressing
_______13. Which of the following is not included in the salad dressing ingredients?
a. oil b. vinegar c. eggyolk d. none of the abovE
_______14. The basic ingredients in making vinaigrette.
a. sugar and vinegar c. soy sauce and vinegar
b. oil and vinegar d. none of the above
_______15. It is the main part of a salad.
a. garnish b. body c. base d, dressings
_______16. A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness
and moistness.
a. garnish b. body c. base d, dressings
_______17. An edible decorative item that is added to salad to give eye appeal, and adds flavor as well. It should
harmonize with the rest of the salad ingredients.
a. garnish b. body c. base d, dressings
________18. A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They give height to salad.
a. garnish b. body c. base d, dressings
_______19. The following are the guidelines in in arranging salads except…
a. Cut ingredients neatly b. Good balance of colors is not necessary
c. Keep the salad off the rim of the plate. D. Height helps make a salad attractive
_______20. Which of the following is not include in storing salad and dressing?
a. Plating salads more than an hour or two before service is the right thing to do.
b. Refrigerate salads before serving time.
c. Do not add dressing to green salads until serving, or they will sag.
d. Garnish that is tossed should be added at serving time.
_______21. 7. Storing salads and appetizers is one of the most important activities done after preparing them to
maintain freshness and avoid spoilage. What are the three Tools and Equipment used in storing?
a. Chillers, Refrigerator and Eco bag
b. Chillers, Refrigerator and Insulation cup
_______22. Which of the following best describes Cold storage?
a. To keep food cold or cool.
b. To handle the food properly
________23. In Designing the platter you should plan ahead. Make a sketch by dividing the tray into six or eight
sections. This will help you lay out a balance and symmetrical design. The sketch should indicate ___________.
a. the centerpiece, slices of foods and garnishes
b. slices of foods and garnishes

________24. Cleaning and sanitizing procedures must be part of the standard operating procedures that make up
your food safety program. Improperly cleaned and sanitized surfaces allow __________________.
a. Harmful microorganisms to be transferred from one food to another
b. microorganisms to be transferred from one food to another
c. parasites to be transferred from one food to another
d. bacteria to b transferred from one food to another
________25. Salad should b attractive, appetizing, and creatively presented
a. neatness b. simplicity c. aesthetically pleasing d. eye appealing
________26. ________and ______of colors is not an Important Factors to consider in Salad Preparation.
a. Contrast and Harmony b. Harmony and sound c. Sound and contrast d. Visual & Harmony
________27. Salad is as good as the quality of its ingredients, so you have to use ingredients that are fresh, ripe
and in season.
a. Neatness b. Simplicity c. Quality of ingredients d. . Keep foods properly chilled but not ice cold.
_________28. Which of the following does not belong in Important Factors to consider in Salad Preparation?
a. Do not overcook food
b. Drain all the ingredients well
c. Contrast and Harmony of color
d. Arrange salad plates on worktables. Line them up on trays for easy transfer to refrigerator
_________29. . _______. That way, contaminants will not be transferred from your knife to the fruit or vegetable.
a. Wash the produce before you peel it
b. Refrigerate salads before serving time
_________30. Why does washing all salad vegetables is important
a. To ensure food safety b. To ensure food Quality c. To ensure food standard d. To ensure food quantity