Republic of the Philippines

Department of Educatio n
Caraga Administrative Region
Division of Agusan del Norte

COOKERY 9 ( Module 7 and 8 )

Name:________________________________Grade/Section:______________Date:_________ Score: ____

Test I. Multiple Choice:

Directions: Choose the letter of the correct answer. Write the answer on the space
provided.
___1 The following are sanitation and hygienic practices in storing salad and dressing,
EXCEPT:
A. Refrigerate salads before serving time.
B. Do not add dressing to green salad until serving, or they will sag.
C. Dressings are added immediately before serving, or serve it on the side.
D. Sprinkle the salad with chopped parsley
___2. In preparing food, one must always think about _____________.
A. agility C. sanitation
B. humility D. strength
___3. 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
___4. It is the main part of the salad.
A. base C. bound
B. body D. dips
___5. Which of the following guidelines should not be practiced in arranging salad?
A. use monotype of plate
B. cut ingredients neatly
C. strive for a good balance of colors
D. height helps make a salad attractive
___6. How many seconds are you going to wash your hands before handling foods.
A. 5 C. 15
B. 10 D. 20
___7. What is the last step in making quantity green salad?
A. Prepare all ingredients
B. Refrigerate until serving
C. Add dressing before serving
D. Arrange salad plates on worktables
___8. The following are guidelines in making vegetable salad, Except ______.
A. Marinated or soaked in a seasoned liquid
B. Thoroughly drained and chilled before using
C. Cooked to a firm, crisp texture and good color
D. Cooked until completely tender and overcooked
___9. Which of the following ingredients is not used in making thousand island dressings?
A. egg C. mayonnaise
B. ketchup D. sugar
___10. Always store precut fruits and vegetables in the ________
A. box C. refrigerator
B. cabinet D. oven
___11. The following are ingredients use for vinaigrette dressings, EXCEPT:
A. mayonnaise C. olive oil
B. salt and pepper D. sugar
___12. It is a liquid or semi-liquid used to flavor, moisten, or enrich the salad.
A. salad dressing C. stock
B. sauce D. soup

___13. _____ is the main part of the salad.

A. base C. bound
B. body D. dips

___14. Which of the following ingredients is not used in making thousand island dressings?
A. egg C. mayonnaise
B. ketchup D. sugar

___15. It is the main part of the salad.

A. base C. bound
B. body D. dips

II. Directions: Fill in the blanks with the correct word or group of words.

1. It takes _____ seconds to wash your hands before handling anything.

2. Refrigerate salad until ________.
3. Green salads are plated in a ________.
4. Use a _______ cloth or paper towel to dry the produce before using it.
5. Start by choosing produce that's _______ of bruises, mold, or other signs of damage.
6. Do not add ________ to green salad until serving.
7. Use a _______ paring knife to cut away any damaged or bruised areas of the fruit or
vegetable.
8. _______ store precut fruits and vegetables in the refrigerator, too.
9. Hold the fruit or vegetable under cool _______ tap water, gently rubbing it as you
rinse it.
10. Wash your hands for 20 seconds with _______ and warm water before and after
handling fresh produce.