Republic of the Philippines
Department of Education
Region VII-Central Visayas
SCHOOLS DIVISION OF BOHOL
GOV. JACINTO BORJA NATIONAL HIGH SCHOOL
SECOND PERIODICAL EXAMINATION IN COOKERY 11
Name: ______________________________Yr. & Section: ____________Date: _______________Score: __________________
I. Read the statement carefully then choose the best answer from the given options. Write the letter
only before the number.
_____ 1. Which of the following is a material used for salad making and dessert that need great care to
ensure long shelf life?
A. Glass [Link] C. Cast iron D. Stainless steel
_____ 2. Which of the following knives is used for trimming and paring fruits and vegetables?
[Link] knife B. French knife C. Paring knife D. Citrus knife
_____ 3. Which of the following considerations is essential in choosing ingredients for high quality salads?
[Link] and quantity B. Texture and color C. Freshness and variety D. Crispiness and
taste
_____ 4. It holds the spread and garnish.
[Link]é B. Base C. Spread D. Garnish
_____ 5. It is placed on top of the spread which usually gives color, design, and texture or flavor accent to
the canapé.
[Link]é B. Base C. Spread D. Garnish
_____ 6. A French word which means “set in place”.
[Link]’ en place B. Mis’ en place C. Mis’ sin place D. Mes’ en place
_____ 7. Which of the following structures of salad is an edible decorative item that gives eye appeal and
adds flavor to the food?
[Link] B. Garnish C. Base D. Dressing
_____ 8. What percent of vinegar acidity is used in preparing salad dressings?
A.5% B. 10% C. 15% D. 20%
_____ 9. 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. Add dressing before serving D. Refrigerate until serving
_____ 10. Which of the following ingredients is an example of emulsified dressings?
[Link] B. Vinegar C. Eggyolk D. Mayonnaise
_____ 11. The uniform mixture of two unmixable liquids, oil and vinegar is referred to as?
[Link] B. Amulsions C. Emulsions D. Emolsions
_____ 12. Which of the following ingredients is not used in making French dressing?
[Link] B. Vinegar C. Oil D. Eggyolk
_____ 13. It is the main part of the salad.
[Link] B. Body C. Under liner D. Garnish
_____ 14. Which of the following structures of a salad that gives height to the salad?
[Link] B. Body C. Under liner D. Garnish
_____ 15. It gives additional flavor to the body of the salad.
[Link] B. Body C. Under liner D. Garnish
_____ 16. Salad ingredients are arranged on plate rather than being mixed together.
[Link] salad B. Bound salad C. Composed salad D. Vegetable salad
_____ 17. What ingredient of salad dressing that is mild and sweet flavor?
[Link] juice B. Oil C. Seasonings and flavorings D. Vinegar
_____ 18. Salads that can be served as a full meal because it contains substantial portion of protein.
[Link] salad B. Dessert sala C. Main course salad D. Accompaniment salad
_____ 19. A salad that uses starchy items as their main ingredient.
A. Bound salad C. Vegetable, grain legumes and pasta salad
B. Side dish salad D. Dessert Salad
_____ 20. Which of the following is not a factor to consider in salad preparation?
A. Arrangement of the food
B. Quality of ingredients
C. Proper food combination
D. Contrast and Harmony of Colors
_____ 21. You are going to prepare a coleslaw salad for your practical exam in Cookery. Which of the
following are the main ingredients for your type of salad?
A. lettuce and cabbage B. fruit cocktail C. bean sprout D. potato
_____ 22. Your mother requested you to make a gelatin salad. How will you properly dissolve the gelatin
powder?
A. stir into boiling water C. stir into cold water
B. stir into a tap water D. stir into lukewarm water
_____ 23. What will you do after you are done making your salad?
A. consume directly C. freeze
B. refrigerates D. just leave it on the table
_____ 24. How will you prepare the detergent that you will use for washing salad vegetables?
A. dissolve very well 5g(liter) of powdered or liquid detergent in 4L of water.
B. dissolve very well 5g(liter) of powdered or liquid detergent in 8L of water.
C. dissolve very well 15g(liter) of powdered or liquid detergent in 8L of water.
D. dissolve very well 25g(liter) of powdered or liquid detergent in 6L of water.
_____ 25. Why do all salad vegetables require washing?
A. to sanitize C. to disinfect
B. to ensure food safety D. for sanitary purposes
_____ 26. Why is it that you should not mix the dressing to green salad until serving?
A. it will dry C. it will wilt
B. it will become watery D. it will sag
_____ 27. You are going to present a vegetable salad in your NC II assessment, which of the following is
best to make as the base?
A. lettuce C. sprouts
B. Spinach D. Cauliflower
_____ 28. Why will you drain your salad ingredients well?
A. water or excess juices will weaken dressings.
B. it will make the salad watery
C. it will make your salad look messy
D. Both a and b
_____ 29. Your aunt requested you to help her buy the ingredients she will use for her fruit salad. How will
you ensure the quality of the salad?
A. select low cost but not so fresh ingredients
B. select the over ripe fruits to ensure sweetness
C. buy ingredients that are fresh, ripe and in season
D. buy partly ripe and fresh fruits
_____ 30. Which of the following contributes to safety and hygienic practice in storing salad and dressing?
A. refrigerate salads before serving
B. add dressing immediately to green salad
C. plate salads more than an hour or two before service
D. holding boxes should have low humidity
_____ 31. This is the first step in the procedure for quantity salad production.
A. Arrange salad plate on worktables C. Place bases on all plates
B. Prepare all the ingredients d. Arrange body of salad in all plates
_____ 32. Which of the following factors in salad making wherein salad should be tempting and stimulating
if prepared and presented?
A. Eye appeal B. Simplicity C. Neatness D. Flavorful
_____ 33. Which of the following should not be into consideration in arranging salads?
A. Height helps make a salad attractive C. Make it elegant as possible
B. Strive for a good balance of colors D. Keep salad off the rim of the plate
_____ 34. This is the second step in the procedure for quantity salad production.
A. Arrange salad plate on worktables C. Place bases on all plates
B. Prepare all the ingredients d. Arrange body of salad in all plates
_____ 35. How will you make a great salad?
A. Keep it simple C. Cut ingredients neatly
B. Make every ingredient identifiable D. all of the above
_____ 36. Your family is going to host a welcome party for your balikbayan relatives. What type of salad will
you prepare and serve to boost their appetite since they came from a long travel?
A. Accompaniment salad C. Appetizer salad
B. Side dish salad D. Dessert salad
_____ 37. Kristine is going to make a chicken macaroni salad. Which among the ingredients below is the
best dressing to use?
A. whipped cream C. mayonnaise
B. Vinegar and oil D. French dressing
_____ 38. A tool used to remove excess water from the salad greens.
A. mixing bowl C. Salad spinner
B. Salad server D. Cutting boards
_____ 39. How will you make a French Dressing?
A. mixing seasonings, vinegar and oil C. Mixing oil and vinegar
B. mixing herbs and vinegar D. Mixing seasonings and oil
_____ 40. A seasoned or semi liquid added to the body of the salad to give additional flavor, tartness,
spiciness and moistness.
A. garnish
B. body
C. base
D. dressing
