Second Periodical Examination

TLE 9
S.Y. 2022-2023

Name: ________________________________________Year & Section: ______________ Score: __________

GENERAL INSTRUCTION: 3. Review your answers.

1. Read and answer the questions carefully. 4. In as much as possible, do not use pencil.
2. No erasure, crash outs, and alterations. 5. Pray before and after answering.

I. MULTIPLE CHOICE
Directions: 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 when checking your paper.

1. Which of the following procedures for quantity green salad production is the second step to do?
A. Arrange salad plates on worktables
B. Add dressing before serving
C. Prepare all ingredients
D. Refrigerate until serving
2. It is approximately four inches long, with a handle and a curved metal end, the top of which is perforated
with a row of round holes with sharpened rims.
A. Knife B. Peelers C. Grater D. Citrus Zesters
3. Used for salad toppings to be broiled.
A. Knife B. Grill Pan C. Grater D. Citrus Zesters
4. Salads must balance and harmonize with the rest of the meal, like any other side dish.
A. Appetizer salads C. Accompaniment salads
B. Main course salads D. Dessert salads
5. Salads should be light and flavorful, not too much vegetable salads are often good choices.
A. Green salads C. Accompaniment salads
B. Side dish salads D. Dessert salads

II. IDENTIFICATION
A.
Directions: Identify the following kitchen tools. Write the correct answer on the space provided before each number.

______________1. 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.
______________ 2. Used for salad toppings to be broiled or grilled.
______________ 3. A kitchen utensil used to grate foods into fine pieces.
______________ 4. Used to hold just washed salad leave in a slotted basket.
______________ 5. Sharp, sturdy stainless-steel blades used to cut ingredients.
______________ 6. 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 or fruits.
______________ 7. A wooden or blocks, use in cutting ingredients.
______________ 8. Used to grasp the ingredients of salad.
______________ 9. Used to mix dressings, marinate ingredients, and hold separate elements of a salad.
______________ 10. A small kitchen appliance used to cook or prepare various foods with steam heat.

B.
Directions: Identify and write the word APPLICABLE if the statement is the proper guidelines in presenting salad. If
not, write the word NOT APPLICABLE. Write your answer on the space provided before each number.

___________________1. Strive for a good balance of colors.

___________________2. Weight helps make a salad attractive.
___________________3. Cut the ingredients neatly.
___________________4. Keep space between items. Each item should have its own identity.
___________________5. Garnish needs expensive.
___________________6. Plate should large enough to hold all the items without crowding.
___________________7. Add dressing attractively
___________________8. Presentation should be simple.
___________________9. Create a center of attention and relate everything to it.
___________________10. Keep salad off the rim of the plate.

III. MODIFIED TRUE/FALSE

Directions: Write TRUE if the statement is correct if not, CHANGE THE UNDERLINED WORD/S to make the
statement correct.
Note: Use CAPITAL LETTERS so that I will not be confused when checking your paper.

_______ 1. Refrigerate salads before serving time.

_______ 2. Green Salads are plated in a cold plate.
_______ 3. Do not add dressing to green salads until serving
_______ 4. Store perishable fruit and vegetable in the chiller.
_______ 5. Discard the root end of leafy lettuces.
_______ 6. Wash your hands for 40 seconds with soap and warm water before and after handling fresh produce.
_______7. Hold the fruit or vegetable under cool running tap water.
_______8. For firm produce, such as melons and winter squash, use a clean vegetable brush to scrub the surface
as you rinse it.
_______9. Purchasing precut items, make sure they have been refrigerated or displayed on ice at the supermarket.
_______10. Do not store perishable fruits and vegetables in the refrigerator.

IV. LABELLING
Direction: Label the parts of the plated salad.

B. Enumerate the guidelines for arranging salads into a platter.

1.
2.
3.
4.
5.
6.

Essay
Directions: In not less than 5 sentences, explain why is it important to clean and sanitize the tools and utensils in
cooking?
Note: Do not leave this test item blank. (Marking 10 points.)

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