PRE-TEST IN COOKERY 9

NAME:_________________________________________________ SCORE:____________
SECTION:______________________________________________ DATE:_____________

PREPARE SALAD AND DRESSINGS

Directions: Read the statement carefully and choose the answer that best describes the statement. Write your answer on your
test notebook.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives c) mixing bowls
b) Cutting boards d) salad server
3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
fruits and vegetables.

a. Appetizer salad c) main course salad

b. Accompaniment salad d) dessert salad

4. 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
5. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad c) bound salad
b. composed salad d) vegetable salad
6. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. quality and quantity c) freshness and variety
b. texture and color c) crispiness and taste
7. 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
8. 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
9. 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
10. Which of the following ingredients is not used in making French dressing?
a. Egg yolk c) Vinegar
b. Oil d) Sugar
11. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the
food?
a. Body c) Base
b. Garnish d) Dressing
 B.) Direction: Identify the different kitchen tools and utensils in preparing salad. Write your answer on your test
notebook.

12. 13. 14. _ _

15. _

Answer

12. Chopping board

13. Peeler
14. Mixing bowl
15. Salad Spinner

Reference: Grade 9 Cookery LM

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