President Diosdado Macapagal

High school
G3C5+J4Q, 8th, Taguig, 1630 Metro Manila

SUMMATIVE TEST

I. Directions: Encircle the letter of the correct answer

1. What salad tool is used to remove excess water from the salad greens?
a) Mixing bowl c) salad spinner b) Salad server d) cutting boards
2. What kitchen tool is used to hold salad ingredients for mixing, or for tossing?
a) Knives c) mixing bowls b) Cutting boards d) salad server
3. What type of 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 b) Accompaniment salad c) main course salad d) dessert salad
4. What salad is made of mixtures of ingredients that are held together usually with a thick
dressing like mayonnaise?
a) Green salads b) Vegetable salads c) composed salads d) bound salads
5. Which classification of salad best describes where ingredients are arranged on plate rather
than being mixed together?
a) Fruit salad b) composed salad c) bound salad d) vegetable salad
6. Which of the following considerations is essential in choosing ingredients for high quality
salads?
a) Quality and quantity b) texture and color c) freshness and variety d) 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 but not 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 structures of a salad is an edible decorative item that gives eye
appeal and adds flavor to the food?
a) Body b) Garnish c) Base d) Dressing

II. Directions: Identify the following tools and equipment according to its uses. Write C
if it is for cutting, MS for measuring, MX for mixing, B for baking and E for top of the
range equipment. Write your answer on the blank before the number.
 President Diosdado Macapagal
High school
G3C5+J4Q, 8th, Taguig, 1630 Metro Manila

SUMMATIVE TEST

III. Directions: Read and understand the statement carefully. Write “True” if the
statement is correct and “False” if the statement is incorrect.
______1. Side dish salads should be light and flavorful, not too; much vegetable
Salads are often good choices.
______2. Appetizer Salads stimulates appetite which has fresh, crisp ingredients;
Tangy flavorful dressing; and attractive, appetizing appearance.
______3. Accompaniment salad must balance and harmonize with the rest of the meal
______4. Main course salads should be large enough to serve as a full meal and
Should contain a substantial portion of protein.
______5. Dessert salads are usually sweet and may contain items such as fruits,
Sweetened gelatin, nuts and cream.
IV. Direction: Match column A with the correct answer on column B, write only
the letter of answer on the blank provided before the number.