TVL (COOKERY 9)

First Periodical Examination

Name: ________________________________________ Section: ______ Score: ____________
I. Multiple Choice. Directions: Read the following questions carefully and choose the letter that best describes the statement. Write your
answer on the space provided before the number.
_____1. Canapés are?
A. Hot and cold sandwiches. B. Spring rolls made with a vegetable filling.
C. Bite-size open-faced sandwiches. D. Aspic forcemeats.
_____ 2. Canapé spreads may be as simple as?
A. Garlic essence. B. Butter or softened cream cheese spreads.
C. Anchovy mince. D. Korsh Mustard and Horse Radish.
_____ 3. Sharp or spicy flavors in making canapes are better for
A. Stimulating the appetite. B. Stimulating the senses.
C. Complimenting the taste and flavor of fish and seafood. D. Eliminating strong flavors of fish and seafood.
_____ 4. The spread of a canapes should be thick enough to cling well to the base so that
A. The spread will make the canapes more attractive. B. The spread will not make the bread soggy.
C. There will be a better mouth feel to the canapes . D. The garnish sticks to it without falling off.
_____ 5. The garnish of a canapé is
A. A heavy spread.
B. A creamy sauce.
C. Any food item or combination of items placed on top of the spread.
D. Any flavored oil to give an attractive appeal to the dish.
_____ 6. A group of appetizers made of seafood or fruit, usually with a tart or tangy sauce.
A. Hors d Oeuvres B. Cocktails C. Canapés D. Aspics
_____ 7. The term relish covers two categories of foods:
A. Cured meats and Eggs. B. Cream or Sugar.
C. Tomatoes and Lettuce. D. Raw vegetables and Pickled items.
_____8. What are crudités?
A. Raw vegetables served with an appropriate dip. B. Taco shells served with salsa.
C. Bread with melted cheese. D. Small pastry puffs filled with bound salads.
_____9. A Roman garlic bread consisting of a slice of Italian bread that is toasted, rubbed with crushed garlic, and drizzled with olive oil.
A. Roman toast B. Bruschetta C. Apicus D. Pizza
_____10. Most canapés consist of three parts
A. Base, Spread, Garnish B. Bread, Spread, Filling
C. Raw Vegetable, Spread, Toppings D. Spread, Toppings, base
_____11. Canapes spreads may be divided into three basic categories, as follows:
A. Clarified Butter, Rendered Pork, Salad Spreads
B. Butter compound, Cheese Sauce, Garlic Paste
C. Flavored Butters, Flavored Cream Cheese, Meat or Fish Salad Spreads
D. Margarine, Cheese, Spreads
_____12. Food items that may be used alone or in combination to decorate canapés:
A. Meats B. Vegetables, Pickles, and Relishes C. Fish and Shellfish D. Any food items
_____ 13. Hand sanitizers:
A. Can be used as a replacement for hand washing
B. Only work on clean hands
C. Can also be used to clean dishware
D. Neutralize all food contaminants under the fingernails
_____14. From a sanitation perspective, which are considered the most dangerous to a foodservice establishment?
A. Bees B. Mice C. Fruit flies D. Ants
_____ 15. The BEST reason to air dry dishes and utensils is:
A. To avoid contaminating them with unsanitary towels
B. To give the sanitizer time to break down biofilms
C. To keep employees from touching them
D. The air acts as an additional sanitizer
_____ 16. If a customer spills hot food on the floor, the first thing to do is:
A. Bring the customer a replacement meal
B. Clean it up
C.Get signs to place around the area to prevent accidents
D. Have a co-worker stand by the spill to warn people
_____ 17. Which of the following foods is potentially hazardous?
A. Refrigerated catsup B. Commercial mayonnaise
C. Fresh, raw seed sprouts D. A washed apple
_____ 18. Which of the following is a material used for salad making and dessert and need great care to ensure long shelf life?
A. Glass B. Cast Iron C. Aluminum D. Stainless Steel
_____19. Which of the following appetizers are made out of thin slices of bread in different shapes.
A. Relish B. Hors D’ Oeuvres C. Cocktail D. Canapé
_____20. Aling Pelita finds it hard to remove tough soils from the used pots and pans, it does not respond to different cleaning agents she
used, if you will help her which of the following will you recommend that will surely solve her problem?.
A. Abrasives B. Detergents C. Acid Cleaners D. Solvent Cleaners
_____21. It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.
A. Appetizers B. Hamburger C. Dessert D. Salad dressing
_____22. Shan Lee owns a motorcycle repair shop. He is awake up to 12 midnight in order to serve clients and sees to it that he has enough
supply of materials the next day. This kind of character shows that he is
A. creative B. motivated. C. passionate D. committed
_____23. In which of the following situations is good housekeeping practice best shown?
A. emptying the garbage can every other day.
B. using imported sanitizing and disinfecting materials
C. spraying air freshener before and after leaving the room.
D. planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
_____24. Which of the following is used for trimming and paring fruits and vegetables.
A. Butcher knife B. Paring knife C. French knife D. Shears
_____25. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
A. Read the label of the poisonous material. B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice. D. Give her a spoonful sugar or any kind of sweets.
_____26. Which of the following is the proper order in washing the dishes?
A. utensils, chinaware, silverware, glassware
B. silverware, utensils, glassware, chinaware
C. chinaware, glassware, utensils, silverware
D. glassware, silverware, chinaware, utensils
_____27. Which of the following is the proper order/steps in cleaning kitchen premises.
1. Rinse all surfaces with cold to hot waterto remove thoroughly all remaining chemical solution and food soil residues.
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
A. 4 3 2 1 B. 2 3 1 4 C. 3 1 2 4 D. 1 2 3 4
_____28. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping boards for different kinds of food
B. Keep separate chopping boards for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using
29-33. Mrs. Gene Magtibay formerly a practitioner of her profession, a nurse. For so many years of exercising his profession, she decided to
go into business venture. Let us guide her to become an entrepreneur by answering the following questions:
_____29. What should she do in starting a business?
a. Study the concepts and principles of entrepreneurial skills.
b. Undergo training on entrepreneurial skills.
c. Know what characteristics are needed to become one entrepreneur.
d. All of the above are possible answers.
_____30. How does Mrs. Magtibay fund her future business?
a. Seek for assistance of the financial institutions.
b. Borrow money from friends and relatives.
c. Avail the government program on financing micro-macro business.
d. All of the above are possible answers.
_____31. If her business idea is day care center, what qualities of a future entrepreneur she must possess?
a. Patient b. Hardworker c. Risk-taker d. All of the above are possible answer.
_____32. Which of the following is NOT considered as her characteristic of being an entrepreneur?
a. Coping with failure b. Irritated c. Persistent d. Opportunity seeker
_____33. If she wants to expand her business, what characteristics she must possess?
a. Opportunity seeking b. Goal setting
c. Futuristic d. All of the above are possible answer.
_____ 34. What order should you use to wash dishes by hand?
a. Pre-scrape, wash, rinse, sanitize and air dry b. Rinse, wash, pre-scrape and towel dry
c. Sanitize, wash, rinse, pre-scrape and air dry d. Wash, rinse, towel dry and sanitize
_____ 35. What is a substitute for hand washing?
a. tongs b. hand sanitizer c. gloves d. none of these
_____ 36. Which of the following are potentially hazardous foods?
a. potato chips, bread, crackers b. candy bars, mustard, tortillas
c. hamburger, cooked beans, cut melons d. cereal, soda pop and dry pasta
_____ 37. Where and when can you smoke and eat in the food establishment?
a. You can eat in the kitchen but only during a break or lunch
b. You can eat in the kitchen but not smoke
c. You can smoke and eat in any area of the kitchen but only when the food is covered and stored
d. You can never smoke and eat in the kitchen or in areas where food is prepared and stored
_____ 38. Cross-contamination is
a. When germs spread from one place to another b. Nothing to be concerned about
c. When you wipe blood in a cross motion d. Protein-rich foods that support the rapid growth of bacteria
_____ 39. What must be used to sanitize equipment, tables and other work surfaces that come into direct contact with food?
a. It is necessary to sanitize things that cannot be completely submerged in the dish sink compartment
b. You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration
c. You must a wiping cloth that has been soaked in a solution of soap, water and chlorine.
d. You must liquid chlorine on the equipment at the end of the work day when all of the food is put away
_____40. Which is the correct way to wash your hands?
a. Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing and drying with a paper towel
b. Wash hands with soap and warm water for at least 6o seconds and dry with a cotton towel
c. Scrub hands in a sanitizer bucket and dry with a cotton towel
d. Rinse hands with hot, running water and dry on a paper towel
_____41. Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of
food he/she prepared. As a food service worker, it is important that you wash your hands:
a. after you smoke or eat b. after you use the restroom
c. after handling raw eggs or meat d. all of these
_____ 42. What is the minimum length of time that dishes and utensils need to be sanitized?
a. 10 minutes b. 10 seconds c. 1 minute d. 30 seconds
_____43. Sanitize must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitize?
a. Mix the right amount of sanitizer with the right amount of water
b. Change the sanitizer often to make sure it stays clean and fresh
c. Use test strips to make sure the sanitizer is not too strong or too weak
d. all of these are correct
_____44. What are some of the food contact surfaces that must always be washed and sanitized?
a. Bathrooms, floors and walls in the kitchen b. break room, the surface of griddles and dining room tables
c. cutting boards, knives, utensils and equipment d. floor of the service area, display cases and counter tops
_____ 45. What is the best way to control cockroaches?
a. use pesticide often b. use cats
c. keep the business and garbage area clean d. keep all food on the counter not on the floor
_____46. Where must you wash your hands?
a. In the authorize hand sink or in the dish wash sink if the hand sink is not working or available
b. In any sink that is free or accessible
c. In the sanitize bucket
d. Only in an authorized and designated hand wash sink
_____47. Which of the following is not an acceptable way to handle ready-to-eat food?
a. using bare hands b. using tongs c. using utensils d. using wax paper
_____ 48. Why must potentially hazardous food must be kept of danger zone?
a. to prevent altering the smell and color of the food
b. to prevent the bacteria from rapidly growing and multiplying
c. to prevent frozen foods from thawing
d. because customers like to eat foods that are either very hot or very cold
_____ 49. You notice your glove is torn, what should you do?
a. Rinse your hands in the 3 compartment sink and put on new gloves
b. remove your gloves, wash your hands with soap and water for at least 20 seconds in the hand wash sink and put on new gloves
c. place a glove over the torn one
d. replace the glove
_____ 50. Who is responsible for making sure food is safe and wholesome?
a. employees b. shift manager c. food service manager d. all of these
_____ 51. If you have a cut in your hand, you must;
a. Call in sick
b. keep your hand elevated so that the bleeding stops
c. stop the bleeding, cover it bandage and wear a non-latex gloves
d. continue working and hope the bleeding stops
_____ 52. Where must you store chemicals such as cleaners and sanitizers?
a. at least 6 inches above the floor
b. on the shelf above food and utensils
c. away from any food and clean equipment and utensils
d. with equipment and utensils
_____ 53. Which of the following kills germs?
a. washing b. rinsing c. air drying d. sanitizing
_____ 54. You can prevent food- borne illness by
a. washing your hands, using gloves and keeping foods at the right temperature
b. serving food that are delicious and nutritious
c. spraying pesticides on the kitchen floor so pests would not get on the food
d. washing your hands at beginning and end of you shift
_____ 55. You sould not go to work if you are sick with what symptoms?
a. vomiting b. diarrhea c. fever d. all of these
_____ 56. What is the difference between washing and sanitizing?
a. washing make thing looks clean and sanitizing making them smells good
b. washing removes contamination and sanitizing destroys microorganisms
c. There is no difference
d. washing removes contamination and sanitizing whitens
_____ 57. Bare hand contact is not allowed when handling:
a. garbage b. ready-to-eat foods c. spoiled foods d. food crates
_____ 58. The safest way to thaw (defrost) foods is:
a. in a sink with hot running water
b. in a container at room temperature
c. in the refrigerator
d. in the sink at room temperature over night
_____ 59. If you are sick with fever and diarrhea, you should:
a. Take medicine and continue to work b. Wash your hands extra-long when you get to work
c. Stay home and advise your employer about your illness d. Make frequent trips to the restroom
_____ 60. When using disposable gloves, how often do you need to change your gloves and/or wash your hands?
a. You need to change your gloves but no need to wash your hands as the gloves protect them.
b. You need to wash your hands and put on new gloves whenever the gloves get damage and contaminated.
c. You do not need to change gloves unless the gloves get damage
d. You need to use hand sanitizer and put on new gloves whenever the gloves get damage and contaminated

“HONESTY IS THE BEST POLICY”

 Republic of the Philippines

Region I email_add: svhs2516.depedlu@gmail.com

La Union Schools Division Office
SANTOL VOCATIONAL HIGH SCHOOL
Santol District
TVL (COOKERY 9)
Second Periodical Examination
Name: __________________________________________________ Section: _______ Score: ____________
_______1. What type of lettuce is used in Caesar Salad?
A. roamine B. C. D.
_____2. What should be done to cut fruits such as apples and peaches to prevent them from discoloring?
A. Dip them into an acid B.
C. D.
_____3. What steps should you take to dissolve unflavored gelatin in a large liquid?
A. Stir it into cold liquid, let stand for 5 minutes, heat until dissolved or add to hot liquid and stir until dissolved .
B.
C.
D.
_____4. In what order should the following items appear on a salad bar: plates, mixed greens, condiments, dressings?
A. They are in proper order B.
C. D.
_____5. What is the basic ratio of oil to vinegar in Basic French Dressing or Vinaigrette?
A. 3 parts oil to 1 part vinegar B. 1 parts oil to 3 part vinegar
C. D.
_____6. Which of the following kinds of salads is most often served a lunch main course?
a. vegetable salad b. combination salad c. green salad d. gelatin salad
______7. Which of the following salads is made of green beans, potatoes, lettuce, tune, and olives?
a. Chefs Salad b. Waldorf Salad c. Salade Nicoise d. Garden Salad
_____8. Which of the following salads is made with apples, celery, and walnuts?
a. Panzanella b. Salade Nicoise c. Jellied Fruit Salad d. Waldorf Salad
_____9. A well-prepared appetizer salad should__________.
a. stimulate the appetite
b. not be so large as to be filling
c. put the customer in a good frame of mind for the rest of the meal.
d. all of the above
_____10. A main course salad should __________.
a. contain some protein ingredients b. be large enough to serve as a full meal
c. offer enough variety on the plate to be a balanced meal d. all of the above
_____11. The purpose of a separate course salad is to _________.
a. cleanse the palette b. stimulate the appetite
c. substitute for a main course d. provide a satisfying meal
_____12. Iceberg lettuce __________.
a. wilts faster than other greens
b. is the most popular salad ingredient
c. is seldom mixed with other greens because of its distinctive flavor
d. all of the above
_______13. Which of the following is not one of the four basic parts of a salad?
a. base b. border c. garnish d. dressing
_____14. After overhearing the following statement from Chef Vert's students during their study group, which one do you
think received the best grade on the test on salad preparation?
a. Celeste: "I like to arrange my salad so that it covers the rim of the plate."
b. Germaine: "The perfect salad contains as many colors as you can fit on the plate."
c. Mathilda: "I cut salad ingredients in large enough pieces so that my customers will be able to identify them."
d. Roberto: "I think it is essential to make sure that the ingredients of a salad lie as flat as possible on the plate so that
customers have an easy time picking them up with their fork."
_____15. When preparing salads, it is important to __________.
a. wash and drain the greens thoroughly b. arrange them on plates that are not too cold
c. add dressing as soon as possible to prevent wilting d. be sure that the greens are not exposed to air circulation
_____16. Bound salad differ from combination and vegetable salads in that they are usually mixed with a/an __________
during preparation.
a. antioxidant or acid b. oil and vinegar combination
c. thick dressi ng, such as mayonnaise d. sweet dressing, such as honey Dijon

_____17. Which of the following statements about grain and pasta salads is false?
 a. Grains for salads should be undercooked slightly, because they will absorb more moisture from the dressing.
b. Cooked grains may be marinated before being included in salads.
c. Pastas and vegetables to be used in the same salad should be cooked separately.
d. Pasta salads should be made with a tart, flavorful dressing to make up for the bland taste of the cooked pasta.
_____18. Fruit salads can be __________.
a. dessert salads b. appetizer salads
c. part of combination luncheon plates d. all of the above
_____19. A chef's salad is an example of a __________ salad.
a. gelatin b. bound c. vegetable d. combination
_____20. Which of the following salads is most likely to be served as a main course?
a. gelatin b. bound c. vegetable d. combination
_____21. Salad dressings are __________.
a. sometimes considered cold sauces b. serve the same functions as sauces
c. liquide or semi-liquids used to flavor salads d. all of the above
_____22. Salad dressings and sauces both _________.
a. enrich b. add flavour c. add moisture d. all of the above
_____23. Which of the following is not one of the basic types of salad dressings commonly used today?
a. cooked b. appetizer c. oil and vinegar d. mayonnaise-based
_____24. Of the following oils, __________ oil has the most distinctive taste?
a. corn b. olive c. soybean d. safflower
______25. __________Vinegar is aged in wooden barrels.
a. Cider b. Sherry c. Distilled d. Balsamic
_____26. A uniform mixture of two unmixible liquids is know as a(n) __________.
a. aspic b. emulsion c. cooked dressing d. none of the above
_____27. The gums, starches, and gelatins in commercial salad dressings act as __________.
a. flavorings b. emulsifiers c. antioxidants d. anticoagulants
_____28. __________ is the most important emulsified dressing.
a. Italian b. French c. Vinaigrette d. Mayonnaise
_____29. When making mayonnaise, it is essential to __________.
a. add the oil all at once b. use highly flavored ingredients
c. have all the ingredients as cold as possible d. beat the egg yolks well in a bowl
_____30. A difference between cooked salad dressing and mayonnaise is that cooked dressing __________.
a. is made with more oil b. has a more tart flavor
c. is very different in appearance d. none of the above
_____31. Stainless steel knives are best for cutting salad ingredients.
A. True B. False C. Maybe D. Yes
_____32. Cooked foods to be mixed with mayonnaise must be chilled before mixing.
A. True B. False C. Maybe D. Yes
_____33. Canned pineapple should not be added to gelatin salads, because the gelatin will not set.
A. True B. False C. Maybe D. Yes
_____34. If lemon juice is added to a gelatin salad, the amount of gelatin may have to be increased.
A. True B. False C. Maybe D. Yes
_____35. To make mayonnaise, you may use up to one cup of oil per large egg yolk.
A. True B. False C. Maybe D. Yes
_____36. Vinaigrette is a type of emulsfied dressing.
A. True B. False C. Maybe D. Yes
_____37. Cooked salad dressing looks like mayonnaise but often contains no oil and is thickened with starch.
A. True B. False C. Maybe D. Yes
_____38.Which of the following nut is a traditional ingredient in Waldorf salad?
A. Walnuts B. Pine nuts C. Pecans D. Cashew nuts
_____39. Which of the following is a variation of French dressing?
A. Lemon dressing B. Millers dressing C. Roquefort dressing D. All of the above
_____40. Salads can be offered as an entrée, as an accompaniment or as a main course
A. True B. False C. Maybe D. Yes
_____41. What do you call an ingredient that can be added to a temporary emulsion to help the vinegar stay suspended in
the oil longer?
A. Separator B. Emulsifier C. Binder D. Stabilizer
_____42. When is an appetizer salad served?
A. As a first course. B. After the main course C. Before the main course D. As a last course
_____43. When is a separate course salad served?
A. As a first course. B. After the main course C. Before the main course D. As a last course
_____44. What are the four parts that a plated salad may have?
A. Base, body, garnish and dressing B. Bottom, decoration, garnish and dressing
C. Base, decoration, garnish and dressing D. Base, decoration, garnish and dip
_____45. What is the type of salad whose ingredients are held together with a dressing?
A. Bound salad B. Composed salad C. Appetizer salad D. Green salad
_____46. What type of salad is made by arranging two or more elements attractively on a plate.
A. Bound salad B. Composed salad C. Appetizer salad D. Green salad
_____47. To maximize the shelf life of vegetables,
A. peel them and store them in ice water
B. wash and peel them as soon as they are delivered
C. wash and wrap them in absorbent paper towels when they are delivered
D. wash them as close to preparation time as possible
_____48. Which of the following describes a good way to prepare and plate salads?
(a) Arranging the salad so that it covers the rim of the plate.
(b) Using as many different colors of ingredients as you can fit on the plate.
(c) Cutting salad ingredients in large enough pieces so that customers will be able to identify them.
(d) Making sure that the ingredients of a salad lie as flat as possible on the plate so that customers
have an easy time picking them up with their forks.
_____49. 7.Which of the following is a variation of French dressing?
A. Lemon dressing B. Millers dressing C. Roquefort dressing D. All of the above
_____50. If you were reading the history of gelatin salads, you would find that it is closely related to ______.
A. soups B. aspics C. Bound salad D. Emulsified
_____51. All salad greens are green in color.
A. True B. False
_____52. The word "salad" is derived from a Roman word that means what?
A. Greens B. Salt C. Fresh D.
_____53. Why is it important to cut food into uniformly sized pieces?
A. aesthetic appeal B. even cooking C. distribution of flavour D. easier to stir
_____54. Correctly identify this garnishing tool.

A. carrot curler B. butter curler C. zester D. citrus juicer

_____55. Measure 1 teaspoon of lemon juice with:
A. liquid measuring cup B. dry measuring cup C. measuring spoons D.
_____56. Which option is the safest place to store knives?
A. wood block B. drawer with other utensils
C. counter canister with wooden spoons C. on kitchen window ledge for easy access
_____57. How should you move around the home economics kitchen?

A. Pot on the stove B. Plugs for electrical appliances

C. Paper towel D. All of the above
_____58. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl b) salad spinner c) Salad server d) cutting boards
_____59. Used to hold salad ingredients for mixing, or for tossing.
a) Knives b) mixing bowls c) Cutting boards d) salad server
_____60. 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) main course salad c) Accompaniment salad d) dessert salad
_____61. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
a) Green salads b) composed salads c) Vegetable salads d) bound salads
_____62. Salad ingredients are arranged on plate rather than being mixed together
a) fruit salad b) bound salad c) composed salad d) vegetable salad
_____62. Which of the following considerations is essential in choosing ingredients for high quality salads?
a) quality and quantity b) freshness and variety c) texture and color d) crispiness and taste
_____63. 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
_____64. 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
_____65. 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
_____66. Which of the following ingredients is not used in making French dressing?
a) Egg yolk b) Vinegar c) Oil d) Sugar
_____67. 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) Base c) Garnish d) Dressing
 Republic of the Philippines

Region I
La Union Schools Division Office
SANTOL VOCATIONAL HIGH SCHOOL
Santol District
TVL (COOKERY 9)
Second Periodical Examination
Name: __________________________________________________ Section: _______ Score: ____________

Directions: Read the statement carefully then choose the letter of the best answer from the given options.
_____1. It is a salad bowl tool used to remove excess water from the salad greens.
a. Mixing bowl b. Salad spinner c. Salad server d. Cutting boards
_____2. Which of the following is used to hold salad ingredients for mixing, or for tossing?
a. Knives b. Mixing bowls c. Cutting boards d. Salad server
_____3. It is a kitchen tool consisting of a slotted metal blade attached to a handle, which is used to remove the outer
skin of certain vegetables, frequently potatoes and carrots, and fruits such as apples, pears and others.
a. Knife b. Peelers c. Grater d. Zester
_____4. It is arranged on a plate rather than being mixed together and are elaborate and can be substantial in size, usually
served as main courses or fruit courses rather than accompaniments or side dishes.
a. gelatin salad b. composed salad c. pasta salads d. legume salad
_____5. It is a combination of vegetables, fruits and other ingredients served with a dressing.
a. Appetizer b. Dessert c. Salad d. Canapes
_____6. It stimulates appetite, has fresh crisp ingredients; tangy flavorful dressing, and attractive, appetizing appearance.
a. Fruit salad b. Appetizer salad c. gelatin salad d. Dessert salad
_____7. Chicken salad, tuna salad, egg salad and potato salad, are examples of .
a. Bound salad b. Appetizer salad c. Gelatin salad d. Accompaniment salad
_____8. Which salad must balance and harmonize with the rest of the meal, like any other side dish.
a. Bound salad b. appetizer salad c. gelatin salad d. accompaniment salad
_____9. It should be light and flavorful, not too much vegetable salads are often good choices.
a. dessert b. side dish salad c. fruit salad d. gelatin
_____10. What kind of eggyolk should be used in mayonnaise dressing?
a. fresh b. powdered c. pasteurized d. dried
_____11. These are liquid or semi-liquid ingredients used to flavour salads.
a. dressing b. garnish c. flavour d. under liner
_____12. If you are to broil salad toppings, which of the following should you use?
a. Salad spinner b. Mixing bowl c. salad spinner d. grill pan
_____13. What can be use in place of or substitute of fresh lemon juice in salad dressing preparation?
a. tomato juice b. sour mixtures in powder form c. vinegar d. pineapple juice
_____14. It is used as stabilizers in cooked dressings.
a. starch b. flour c. gums d. gelatin
_____15. What do you call the main part of the salad?
a. base b. body c. garnish d. dressing
_____16. Aling Pila served a salad as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and
vegetables. She prepared ______________.
a. appetizer salad b. accompaniment salad c. dessert salad d. main course salad
_____17. Which of the following salad has a sweet and contain items such as fruits, sweetened gelatin, nuts and cream?
a. bound salad b. gelatin salad c. dessert salad d. fruit salad
_____18. What do you call the cup-shaped leaves of iceberg or Boston lettuce that makes salad attractive?
a. base b. body c. garnish d. dressing
_____19. This is an edible decorative item that is added to salad to give eye appeal, adds flavour and should harmonize with all
the rest of the salad ingredients.
a. base b. body c. garnish d. dressing
_____20. What kind of mild solution is used to further sanitized vegetables?
a. ammonia b. potassium permanganate c. chlorine d. carbolic acid
_____21. What are the four parts that a plated salad may have?
A. Base, body, garnish and dressing B. Bottom, decoration, garnish and dressing
C. Base, decoration, garnish and dressing D. Base, decoration, garnish and dip
_____22. Karen is rubbing the cheese on a rough surface to reduce it in smaller particles which she will use in her fruit salad,
which tool is she using?
a. Cutting board b. Grater c. Peelers d. Zester
_____23. A chef's salad is an example of a __________ salad.
a. gelatin b. bound c. vegetable d. combination
_____24. Salad dressings are __________.
a. sometimes considered cold sauces b. serve the same functions as sauces
c. liquide or semi-liquids used to flavor salads d. all of the above
_____25. Salad dressings and sauces both _________.
a. enrich b. add flavour c. add moisture d. all of the above
_____26. Of the following oils, __________ oil has the most distinctive taste?
a. corn b. olive c. soybean d. safflower
_____27. __________Vinegar is aged in wooden barrels.
a. Cider b. Sherry c. Distilled d. Balsamic
_____28. A uniform mixture of two unmixible liquids is know as a(n) __________.
a. aspic b. emulsion c. cooked dressing d. none of the above
_____29. The gums, starches, and gelatins in commercial salad dressings act as __________.
a. flavorings b. emulsifiers c. antioxidants d. anticoagulants
_____30. __________ is the most important emulsified dressing.
a. Italian b. French c. Vinaigrette d. Mayonnaise
_____31. All salad greens are green in color.
A. True B. False c. maybe d. deceiving
_____32. The word "salad" is derived from a Roman word that means what?
A. Greens B. Salt C. Fresh D. raw
_____33. A well-prepared appetizer salad should__________.
a. stimulate the appetite
b. not be so large as to be filling
c. put the customer in a good frame of mind for the rest of the meal.
d. all of the above
_____34. A main course salad should __________.
a. contain some protein ingredients b. be large enough to serve as a full meal
c. offer enough variety on the plate to be a balanced meal d. all of the above
_____35. The purpose of a separate course salad is to _________.
a. cleanse the palette b. stimulate the appetite
c. substitute for a main course d. provide a satisfying meal
_____36. Cooked foods to be mixed with mayonnaise must be chilled before mixing.
A. True B. False C. Maybe D. Yes
_____37. Canned pineapple should not be added to gelatin salads, because the gelatin will not set.
A. True B. False C. Maybe D. Yes
_____38. If lemon juice is added to a gelatin salad, the amount of gelatin may have to be increased.
A. True B. False C. Maybe D. Yes
_____39. To make mayonnaise, you may use up to one cup of oil per large egg yolk.
A. True B. False C. Maybe D. Yes
_____40. Vinaigrette is a type of emulsfied dressing.
A. True B. False C. Maybe D. Yes
_____41. If you have the following ingredients, mayonnaise, pineapple, vinegar, sugar, salt, white pepper, cabbage and lettuce,
what is the possible salad that you can prepare?
a. vegetable salad b. mixed green salad c. ceasars salad d. coleslaw
_____42. Which of the following best describes the French term, Mise’En Place?
a. Going to the market with a market list. c. Clean and sanitizing tools before storing
b. Organizing all the materials and ingredients before preparing foods d. Using quality in season ingredients
_____43. Clara prepare a traditional mixtures of cooked protein, starch and vegetables items with mayonnaise like chicken
salad, tuna salad, egg salad and potato salad. What she has done describes a ___________.
a. bound salad b. fruit salad c. dessert salad d. gelatin salad
_____44. Which of the following best describes a fruit salad?
a. main ingredients are vegetables other than lettuce or other leafy greens
b. mixture of foods that are held together with a dressing usually a thick dressing like mayonnaise
c. its fresh, clean and crisp and cold and well drained
d. they are like appetizer salads and dessert salads
_____45. Which group of ingredients is a salad green?
a. beansprouts, broccoli, celery, cucumber c. dried beans, grains, croutons
b. spinach, iceberg lettuce, Chinese cabbage d. apple, oranges, peaches, magoes
_____46. Which of the following is NOT correct?
a. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to eye appeal
b. Cut vegetables two hours before serving time or they may dry or shrivel at the edges
c. Cooked vegetables to a firm, crisp texture and good color
d. After cooking, vegetables must be thoroughly drained and chilled before using
_____47. Cooked ingredients must be thoroughly cooled being mixed with mayonnaise and the completed salad mixture must
be kept chilled at all times, the statement is ____________.
a. deceiving b. false c. maybe d. true
_____48. If you make your salad simple and not overcrowded, what factor are you trying to consider?
a. eye appeal b. quality of ingredients c. neatness d. simplicity
_____49. Which of the following best describes contrast and harmony of colors in salad preparation?
a. accentuate the appearance of salad b. attractive, appetizing, creatively presented
c. proper food combination d. properly chilled but not ice-cold
_____50. This salad ingredients must be good, clean sharp flavour and has acidity of 5%.
a. lemon juice b. vinegar c. oil d. seasoning
_____51. Which of the following is an emulsified dressing?
a. mayonnaise b. French dressing c. Vinaigrette d. cooked dressing
_____52. Which of the following is NOT a flavoring?
a. mustard b. ketchup c. Worcestershire sauce d. oil
_____53. How to unmold gelatin if it is firm?
I. Quickly moisten tips of the fingers and gently pull gelatin away from edge
II. Loosen it by dipping a small pointed knife in warm water
III. Run the tip of it around the top edge of the molded gelatin
IV. Dip the mold onto hot water for 1-2 seconds
a. I, II, III, IV b. II, III, I, IV c. I, II, IV, III d. II, III, IV, I
_____54. Maria went to market and bought the following nuts, all-purpose cream, celery, dates, apples and some salad greens,
what do you think will she prepare?
a. Coleslaw b. fruit salad c. vegetable salad d. potato salad
_____55. Help Jacob to think of what he can prepare out of the items he found in their refrigerator, mayonnaise, leftover
pineapple chunks, cabbage and lettuce?
a. vegetable salad b. Coleslaw c. fruit salad d. potato salad
_____56. Check Michelle’s market list for a potato salad; potatoes, vinaigrette, salt, pepper, celery, onion, lettuce cups, and
pimiento she knew something is missing for the last time she prepared there was 9 ingredients this time it’s only 8, what is the
missing ingredient?
a. sugar b. gelatin c. mayonnaise d. lemon
_____57. Why is it important to cut food into uniformly sized pieces?
A. aesthetic appeal B. even cooking C. distribution of flavour D. easier to stir
_____58. Packing must be clearly labelled, place date of production. The statement is _________.
a. conditional b. false c. maybe d. true
_____59. If you are not to serve the salad, which of the following is the best thing to be done?
a. freeze b. chill c. refrigerate d. wrap it
_____60. How should you move around the home economics kitchen?

A. Pot on the stove B. Plugs for electrical appliances

C. Paper towel D. All of the above

Prepared by:

LORNA T. ORIENTE
Subject Teacher
_____37. If you mix mustard, paprika, sugar, lemon juice and salad oil, what do you call the mixture made?
a. permanent emulsion b. French dressing c. mayonnaise dressing d. temporary emulsion
_____38. Which of the following is not an ingredient of salad dressing?
a. oil b. butter c. vinegar d. lemon juice
_____39. It is an emulsified dressing; more often serves as a base for wide variety of other dressings and are generally thick
and creamy.
a. mayonnaise b. all-purpose cream c. butter d. vinaigrette
_____40. If you mix oil, vinegar and seasonings, what is the mixture formed?
a. permanent emulsion b. French dressing c. mayonnaise dressing d. temporary emulsion
_____44. Which of the following is NOT a guideline in arranging salads?
a. Keep the salad off the rim of the plate b. Height makes a salad attractive
c. Strive to combine ingredients with the same colors d. Cut ingredients neatly
_____46. Ingredients that have to be peeled should be wash too. The statement is __________.
a. deceiving b. false c. maybe d. true
_____47. Why do you wash vegetables for salads?
a. to improve freshness b. to increase crispness c. to ensure food safety d. to preserve vegetables
_____48. How do you keep salad in the refrigerator?
a. place them in the frozen section b. refrigerate them using serving dish as container
c. place them in the vegetable bin d. refrigerate them using sealed container
_____49. What is the time of plating and serving green salad?
a. more than an hour or two b. less than an hour
c. exactly one hour more than three hours
_____50. Ana prepared green salad for her friends. She added the dressing few hours before serving time. How would you critic
her green salad?
a. it is of its freshness b. it is saggy c. it is crispy d. it is tasty
_____51. As a food worker, why do you need to make sure that the salad greens are dry before combining the dressing?
a. dressing coats the leaves very well b. improves the freshness
c. increase crispness d. makes dressing watery and tasteless
_____52. Packing must be clearly labelled, place date of production. The statement is _________.
a. conditional b. false c. maybe d. true
_____53. If you are not to serve the salad, which of the following is the best thing to be done?
a. freeze b. chill c. refrigerate d. wrap it
_____54. If you were reading the history of gelatin salads, you would find that it is closely related to ______.
A. soups B. aspics C. Bound salad D. Emulsified
_____55. To maximize the shelf life of vegetables,
A. peel them and store them in ice water
B. wash and peel them as soon as they are delivered
C. wash and wrap them in absorbent paper towels when they are delivered
D. wash them as close to preparation time as possible
_____56. Which of the following describes a good way to prepare and plate salads?
(a) Arranging the salad so that it covers the rim of the plate.
(b) Using as many different colors of ingredients as you can fit on the plate.
(c) Cutting salad ingredients in large enough pieces so that customers will be able to identify them.
(d) Making sure that the ingredients of a salad lie as flat as possible on the plate so that customers
have an easy time picking them up with their forks.
_____. Vinaigrette is a type of emulsfied dressing.
A. True B. False C. Maybe D. Yes
_____58. Bound salads differ from combination and vegetable salads in that they are usually mixed with a/an __________
during preparation.
a. antioxidant or acid b. oil and vinegar combination
c. thick dressing, such as mayonnaise d. sweet dressing, such as honey Dijon
_____59. After overhearing the following statement from Chef Vert's students during their study group, which one do you think
received the best grade on the test on salad preparation?
a. Celeste: "I like to arrange my salad so that it covers the rim of the plate."
 b. Germaine: "The perfect salad contains as many colors as you can fit on the plate."
c. Mathilda: "I cut salad ingredients in large enough pieces so that my customers will be able to identify them."
d. Roberto: "I think it is essential to make sure that the ingredients of a salad lie as flat as possible on the plate so that
customers have an easy time picking them up with their fork."
_____57. How should you move around the home economics kitchen?

A. Pot on the stove B. Plugs for electrical appliances

C. Paper towel D. All of the above