SECOND QUARTER EXAMINATION

IN COOKERY GRADE 9
S.Y. 2023-2024

INSTRUCTIONS: Read and analyze each statement. Choose the letter of the correct answer
and write it on your answer sheet.

1. A salad tool used to remove excess water from the salad greens.
A. Cutting board B. Mixing bowl
C. Salad server D. Salad spinner
2. There are many utensils used for serving salad. How will you describe the function of a
salad server?
A. It is used for holding and tossing salad.
B. It is used to carry just washed salad ingredients.
C. It is used for salad toppings to be broiled or grilled.
D. It is used to remove the outer skin or peel of certain vegetables.
3. The following are the frequently used tools, equipment, and utensils needed in
preparing salad and dressing EXCEPT:
A. Knife B. Mixing bowl
C. Pressure cooker D. Zesters
4. Your cookery teacher instructed you to remove the outer skin of potatoes to be used for
salad. Which of the following kitchen utensils is appropriate to use?
A. Cutting board B. Peeler
C. Knife D. Salad server
5. A mixture of foods that are held together with a thick dressing like mayonnaise is referred
to as ________.
A. bound salad B. composed salad
C. fruit salad D. grain salad
6. It is composed of leafy vegetables such as lettuce varieties and must be fresh, clean,
crisp, cold, and well-drained salad.
A. Fruit salad B. Green salad
C. Legume salad D. Vegetable salad
7. When can you tell if it is a composed salad?
A. If the salad ingredients are blended.
B. If the salad ingredients are tossed in a bowl.
C. If the salad ingredients are arranged on a plate.
D. If the ingredients are composed of legumes.
8. Your group is to prepare Waldorf as an appetizer salad. How would you prepare this
kind of salad? Refer to the steps and arrange them consecutively.
1. Add apples to the dressing and mix in to prevent darkening.
2. Prepare the dressing. Combine whipped cream and mayonnaise in a bowl.
Refrigerate.
3. Add celery and walnuts. Fold in until evenly mixed.
4. Wash the apples and dice them without peeling.
5. Scoop a mixture of salad on each lettuce cup.
6. Arrange the lettuce cups as underliners on hold salad plates.
7. Sprinkle each salad with chopped nuts, then serve.
 A. 1, 3,2,4,6,5,7
B. 2,3,4,5,6,7,1
C. 2,4,1,3,6,5,7
D. 4,2,3,5,6,7,1
9. It is an edible decorative item added to a salad to give eye appeal and should
harmonize with the rest of the ingredients.
A. Base B. Body
C. Dressing D. Garnish
10. How would you describe lettuce as a base in a salad?
A. It gives height to the salad.
B. It gives spiciness to salad
C. It is the main part of salad.
D. It gives a tart flavor to the salad.
11. What will happen if you add dressing to the green salad ahead of the serving time?
A. The salad will stay fresh.
B. The salad will develop a strong flavor.
C. The salad greens will be more attractive.
D. The salad will lead to wilting, making the salad less crisp.
12. What would you consider in preparing a salad to appear attractive, palatable, and
creative?
A. Eye appeal B. Flavorful
C. Neatness D. Simplicity
13. What factor in salad preparation suggests that all ingredients must be fresh, ripe, and
in season?
A. Neatness B. Proper food combinations
C. Simplicity D. Quality of ingredients
14. Which of the following considerations are essential in choosing ingredients for high-
quality salads?
A. Crispness and taste B. Freshness and variety
C. Texture and color D. Quality and quantity
15. The following are factors to consider in salad preparation EXCEPT:
A. Arrangement of food. B. Contrast and harmony of colors.
C. Proper food combination. D. Quality of ingredients.
16. What method of preparing salad wherein various fresh ingredients are combined in a
bowl and flipped together with dressing just before serving?
A. Bound B. Layered
C. Tossed D. Warm
17. In dissolving unflavored gelatin, you must stir it in cold liquid to avoid
lumping and let it stand to absorb water. How many minutes will it take?
A. 3 minutes B. 4 minutes
C. 5 minutes D. 6 minutes
18. What are the characteristics of cooked vegetables you must look for when preparing a
salad?
A. Firm, crisp, and good in color B. Soggy, well-cooked
C. Soft, smooth texture D. Wilted, chewy, full of moisture

19. Which is the last step for quantity green salad production?
A. Arrange salad plates on worktables B. Garnish all salads
C. Prepare all ingredients D. Refrigerate until serving.
20. What is the purpose of chilling the cooked and peeled potatoes in the refrigerator
before proceeding with the next step in making a potato salad?
A. For chilling B. For food safety
C. To marinate it D. To preserve it
21. The following are bound salad recipes with mayonnaise as a main ingredient EXCEPT:
A. Fruit salad B. Chicken salad
C. Tuna salad D. Potato salad
22. In preparing vegetables, legumes, grains, and pasta salads, an accurate and neat
cutting of ingredients is important because the shapes of the vegetables add to_____.
A. crunchiness B. eye appeal
C. taste D. texture
23. Your cookery teacher will evaluate the taste of the vegetable salad your group has
prepared. What are the factors she should consider?
A. Aesthetic and appeal B. Balance and freshness
C. Crunchiness and consistency D. Quality and quantity
24. The dressing of any salad must match the ingredients without overpowering them and
should enhance the overall flavor. What criteria for evaluating the prepared salad and
dressing it belongs to?
A. Appearance B. Appetizing
C. Complementarity D. Consistency
25. The following criteria are considered to assess the nutritional value of a salad
EXCEPT:
A. Aesthetic and appeal B. Presence of protein
C. Presence of vegetables and fruits D. Variety of ingredients
26. In preparing legume salad, you can marinate it for a short period to enhance the
flavor. What will happen if you marinate it for a long time?
A. It will absorb more flavor.
B. It will have a good texture.
C. The acid will weaken the proteins in the beans.
D. The acid will toughen the proteins in the beans.
27. In preparing the composed salad, arrangements may be plated ahead of time, and
delicate ingredients just _______ serving.
A. after B. at
C. before D. on
28. Your performance task in the Cookery Class is to make a side salad. The following
ingredients are added EXCEPT:
A. Fruits B. Mayonnaise
C. Salad greens D. Vegetables
29. What kind of salad dressing is a mixture of garlic, anchovies, egg yolk, Dijon
mustard, olive oil, lemon juice, and Parmesan cheese?
A. Caesar dressing B. Greek dressing
C. Lemon and Cheese dressing D. Vinaigrette dressing
30. This is called a temporary emulsion consisting of oil and vinegar used for most salad
greens and vegetable salads.
A. Cooked dressing B. French dressing
C. Mayonnaise dressing D. Vinaigrette dressing
31. Which kind of salad is French dressing appropriate to use?
A. Fruit salad B. Egg salad
C. Garden salad D. Tuna salad
32. How will you prepare the cooked salad dressing that uses starch to avoid lumps?
A. Using low fire and stir constantly.
B. Using high fire and stir at once.
C. Using moderate heat, stir carefully.
D. Using medium heat, stir vigorously.
33. Analyze the given ingredients of a Waldorf salad: ¾ cup heavy cream, ¾ cup
mayonnaise, 4 lbs. red apples, 1 lb. celery stalk, dice, 4 oz. walnuts, coarsely chopped
Lettuce, 2 oz. chopped walnuts. Which two ingredients comprise the dressing?
A. 4 lbs. red apples, and 1 lb. celery stalk, dice.
B. ¾ cup heavy cream, and ¾ cup mayonnaise.
C. ¾ cup mayonnaise and 2 oz chopped walnuts.
D. ¾ cup heavy cream, and 1 lb. celery stalk, dice.
34. One of the factors to consider in plating and presenting salad to draw attention and
create a visually pleasing arrangement is ______.
A. balance B. color contrast
C. focal point D. garnishes
35. Which statement best describes a salad dressing?
A. They have less oil and acid.
A. They are made primarily of oil and acid.
B. They are made mostly of eggs and acid.
D. They are mostly made of oil and acid to modify the flavor or texture.
36. How will you give color contrast when plating and presenting salads?
A. Arrange ingredients in an aesthetically pleasing way.
B. Consider the color wheel for monochromatic color.
C. Use attractive and appropriately sized plates or bowls.
D. Use a variety of colorful ingredients to make the salad visually appealing.
37. The following factors are considered in presenting salad EXCEPT:
A. Garnishes B. Portion control
C. Texture variety D. Tossing
38. Your task is to assess the salad dressing in terms of compatibility. Which two
guidelines will you consider?
A. Adherence and enhancement.
B. Balance and complexity.
C. Color and clarity.
D. Freshness and aroma
39. It refers to the balanced and cohesive arrangement of elements on the plate and
creates a unified overall impression.
A. Color B. Height
C. Harmony D. Texture
40. Adding elements like nuts, seeds, croutons, and other leafy greens contributed to the
_______ of the salad.
A. balance B. color
C. harmony D. texture
41. Your group wants to create a design for your salad that depicts balance. Which
statement will you apply to make a well-balanced salad?
A. Choose a monotonous color.
B. Choose the right plate or bowl for the salad.
C. Use edible garnishes like fresh herbs, microgreens, or edible flowers.
D. Use a variety of vegetables, proteins, and other elements for visual and taste
appeal.
42. How to layer salad to create height during plating and presentation?
A. You must drizzle the dressing over the salad artfully.
B. You must decide on a plate that complements the style of the salad.
C. You must place large items at the base and place lighter ingredients on
top.
D. You must wipe any excess dressing or stray pieces of ingredients off the edges.
43. These small pieces of toasted or fried bread add crunch and a satisfying texture to
salads.
A. Cheese B. Croutons
C. Dried fruits D. Pickled vegetables
44. It adds extra flavor, texture, and visual appeal to the salad.
A. Accompaniments B. Base
C. Dressing D. Garnish
45. Dried fruits like cranberries, raisins, apricots, or figs contribute to the sweetness and
_______ texture of a salad.
A. chewy B. juicy
C. light D. soft
46. How can you enhance the salad to make it fresh and aromatic in flavor?
A. By adding grains like quinoa.
B. By adding chopped herbs like parsley.
C. By incorporating sliced fruits like avocado.
D. By incorporating pickled vegetables like cucumber.
47. These accompaniments can add crunch and a boost of healthy fats when you
make a salad.
A. Crackers and breadsticks B. Croutons and fruits
C. Dried fruits D. Nuts and seeds
48. Your classmate was assigned to serve a single-plated salad at exactly 4:00 p.m. When
is the ideal time he should plate the salad before serving?
A. 2:00 pm B. 2:30 pm
C. 3:00 pm D. 3:30 pm
49. You are going to buy a salad product stored in a chiller. What is the first thing you
must check to ensure the product is in good condition?
A. The brand of the chilled salad
B. The price of the chilled salad.
C. The ingredients of the chilled.
D. The Packaging labels with the product description.
50. The following practices can create a safe and hygienic way of storing salad and
dressings EXCEPT:
A. Checking the expiration date on store-bought salads.
B. Mixing salad dressing and keep salad at room temperature.
C. Refrigerating salads before or until serving time to prevent sagging.
D. Using airtight containers to store salads to prevent cross-contamination.