2nd Summative Test

TLE 9 - Cookery

Name:______________________________________________________________ Date:
______________
Section:_____________________________________________________________ Score: _____________

I. MULTIPLE CHOICE
Direction: Write the letter of the correct answer on the space provided before each number.
Note: Use CAPITAL LETTERS so that I will not be confused in checking your paper. Failure to follow
instruction will be marked wrong.

1. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables
b. Add dressing before serving
c. Prepare all ingredients
d. Refrigerate until serving

2. 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 but not overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
3. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony of colors
b. Quality of ingredients
c. Arrangement of food
d. Proper food combinations

4. Which of the following ingredients is not used in making French dressing?

a. egg yolk b. oil c. vinegar d. sugar

5. Used to hold salad ingredients for mixing, or for tossing.

a. Knives b. cutting boards c. mixing bowls d. salad server

6. Salad ingredients are arranged on plate rather than being mixed together.
a. Fruit salad b. Composed salad c. bound salad d. vegetable salad
7. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl b. Salad server c. salad spinner d. cutting boards

8. Salads that can be served as a full meal because it contains substantial portion of meat, poultry,
seafood’s, fruits and vegetables.
a. Appetizer salads c. main course salads
b. Accompaniment salads d. dessert salads

9. Which of the following considerations is essential in choosing ingredients for high quality
salads?
a. Quality and quantity c. freshness and variety
b. Texture and color d. crispness and taste
10. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise.
a. Green salads c. composed salads
b. Vegetable salads d. bound salads
II. TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if it is not.
Note: Use CAPITAL LETTERS so that I will not be confused in checking your paper. Failure to follow
instruction will be marked wrong.

1. Oils should have strong, sweet flavor.

2. Grater is a kitchen tool that is used to grate foods into large pieces.
3. Keep the salad off the rim of the plate.
4. Dessert salad are usually sour and may contain items such as fruits, sweetened gelatin, nuts
and cream.
5. Peeler is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to
remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits such as
apples, pears, etc.
6. Garnish is a seasoned liquid or semi liquid added to the body of the salad to give added flavor,
tartness, spiciness and moistness.
7. Appetizer salad is a salad that stimulate appetite which has fresh, crisp ingredients; tangy
flavorful dressing; and attractive, appetizing appearance.
8. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add
to eye appeal.
9. Bound salad are mixture of foods that are held together or bound with a dressing usually a
thick dressing like mayonnaise.
10. Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an example of
temporary emulsions.

III. MATCHING TYPE

Direction: Match the column A with column B. Write your answer before each number.
Note: Use CAPITAL LETTERS so that I will not be confused in checking your paper. Failure to follow
instruction will be marked wrong.

_______1. Dessert salads a. are usually sweet and main contain item such
_______2. Bound salads fruits, sweetened gelatin, nuts & cream.
_______3. Green salads b. must balance & harmonize with the rest of the
meal.
_______4. Fruit salad c. must be fresh, clean, crisp and cold and well drained
_______5. Appetizer salads d. should be large enough to serve as a full meal &
_______6. Accompaniment should contain substantial portion of protein
_______7. Vegetable, grain legumes and pasta salads e. contain fruits as their main ingredients, like
appetizer _______8. Main course salads salads or dessert salads.
_______9. Side dish salads f. it stimulates appetite.
_______10. Separate course salads g. should be light and flavorful.
h. made by arranging two or more elements
attractively on a plate.
i. are mixture of foods that are held together or bound
with a dressing.
j. these salads must be very light without filling.
k. whose main ingredients are vegetables other than
lettuce or other leafy greens.
IV. ENUMERATION
Direction: Enumerate at least 5 types of ingredients for salad making. (2 pts. each)

Starches Vegetables (Raw)

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.