COOKERY-9

SECOND PERIODICAL EXAMINATION

Name: ________________________________________________ Score: ________

Grade & Section: ________________ Date: _____________

I. MULTIPLE CHOICE: Read each statement carefully and choose the best from the options given.
Write the letter of the correct answer on the space provided.

_____1. What is served with a dressing with the combination of vegetables, fruits and other ingredients?
a. appetizer b. dessert c. salad d. sandwich
_____2. What salad tool is used to remove excess water from the salad greens?
a. cutting boards b. mixing bowl c. salad server d. salad spinner
_____3. Which is used to hold salad ingredients for mixing, or for tossing?
a. cutting boards b. knives c. mixing bowls d. salad server
_____4. What is used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and
fruits such as apples, pears?
a. citrus zesters b. graters c. knife d. peelers
_____5. What salads can be served as a full meal because it contains substantial portion of meat, poultry, sea
foods, fruits and vegetables?
a. accompaniment salad b. appetizer salad
c. dessert salad d. main course salad
_____6. Which salads are arranged on plate rather that mixed together?
a. bound salads b. composed salads c. green salads d. vegetable salad
_____7. Which are made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise?
a. bound salads b. composed salads c. green salads d. fruit salads
_____8. What salad stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing and attractive
appetizing appearance?
a. accompaniment salad b. appetizer salad c. fruit salad d.
_____9. Which of the following are usually sweet and may contain items such as fruits, sweeten gelatin, nuts
and cream?
a. appetizer salad b. dessert salad c. fruit salad d. green salads
_____10. Which salad must be fresh, clean, crisp and cold and well drained?
a. bound salad b. dessert salad c. fruit salad d. green salad
_____11. Why composed salads is known as composed salad?
a. The components are arranged on the plate rather than being mixed together.
b. Made with sweetened prepared mixes with artificial flavor and color.
c. Foods are held together or bound with dressing usually thick dressing like mayonnaise.
d. Raw or cooked vegetables are usually added to the starch items to enhance color.
_____12. What is used to protein foods that held together or make as bound salads?
a. dressing b. fruits c. juice d. vinaigrette
_____13. What kind of salad contain fruits as the main ingredients, like appetizers salads or fruit salads?
a. bound salad b. green salads c. fruit salad d. vegetable salad
_____14. What salads are made with sweetened prepared mixes with artificial color and flavor?
a. green salads b. gelatin salads c. fruit salad d. vegetable salads
_____15. Which of the following is best for green salads?
a. avocado b. cabbage c. carrots d. lettuce
_____16. Which of the following is the main ingredient for Coleslaw salad?
a. cabbage b. carrots c. cucumber d. cauli flower
_____17. How starches, pastas and legumes be cooked?
a. half cooked b. completely tender c. overcooked d. undercooked
_____18. What will happen to grains and pastas if marinated for a long period of time?
a. soft b. toughens c. very soft d. very tough
_____19. What to do to cooked ingredients of bound salads before mixing mayonnaise?
a. mixed immediately b. thoroughly cooked c. chill first d. cook mayonnaise
_____20. Why some fruits when cut are dipped into an acid such as tart or fruit juice?
a. to sweeten b. to make it sour c. it will not discolor d. it will not be cooked
_____21. How to produce quality gelatin salads?
a. Observe the correct proportion of gelatin and liquid
b. Use flavored gelatin
c. Use the most popular brand of gelatin
d. Use colored gelatin
_____22. What to do to canned fruits or other juicy items before adding to gelatin or other salads?
a. cook b. cut c. drain d. wash
_____23. One important factor in salad preparation is the use of quality ingredients. What is quality
ingredients?
a. bruised b. fresh c. unripe d. wilted
_____24. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. quality and quantity b. texture and color
c. freshness and variety d. crispness and taste
_____25. Which of the following is not a factor to consider is salad preparation?
a. Contrast and harmony of color
b. Arrangement of food
c. Quality of ingredients
d. Proper food combination
_____26. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange the salad plates on work tables
b. Add dressing before serving
c. Prepare all ingredients
d. Refrigerate until serving
_____27. In coleslaw salad what is the best for the cabbage to be recognized and identified?
a. Chopped b. minced c. shredded d. cut in quarter
_____28. What is used as liquid or semi liquids used to flavor salads?
a. Dressings b. garnishes c. ingredients d. plates
_____29. Which of the following is an example of emulsified dressing?
a. Mayonnaise b. mayonaise c. cooked dressing d. pickles
_____30. Which of the following ingredients is not use in making French dressing?
a. Egg yolk b. oil c. sugar d. vinegar
_____31. Which of the following structures of a salad is an edible decorative item that gives eye appeal and
adds flavor to the food?
a. Base b. body c. dressing d. garnish
_____32. A cup shaped leaves or Iceberg or Boston lettuce makes an attractive_____?
a. Base b. body c. dressing d. garnish
_____33. What is the main part of the salad?
a. Base b. body c. dressing d. garnish
_____34. What is not safe and it’s not hygienic practice in storing salad and dressing?
a. Green salads are plated in cold plate
b. Plate salads more than hour or two
c. Refrigerate salads before serving time
d. Do not add dressing until serving

II. 35-40. SEQUENCING

Arrange the steps/ procedure in order to prepare COLESLAW SALAD.
Write A for the step and B for the second step and so on……

_____35. Hold for service in refrigerator.

_____36. Using a no. 12 scoop, place a mound of coleslaw in the center of each plate.
_____37. Arrange the lettuce leaves as under liners on cold salad plates.
_____38. Taste and, and if necessary, add more salt and/or vinegar.
_____39. Add the cabbage and mix well.
_____40. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a stainless steel bowl. Mix until smooth.
III. TRUE OR FALSE
Directions: Write C if the statement is true and W if the statement is false.
_____41. Green salads must be fresh, clean, crisp and cold and well drained.
_____42. Most gelatin products are made with sweetened prepared mixes with artificial color and flavor.
_____43. Moisture and air are unnecessary to keep greens crisp.
_____44. Body of salads are the main ingredients.
_____45. Side dish salad must balance and harmonize with the rest of the meal.
_____46. Garnishes should enhances not overshadow or hide the food’s beauty and flavor.
_____47. Mise’ en place is a French term which means setting everything in place.
_____48. Dressing is an edible decorative item that gives eye appeal and adds flavor to the food.
_____49. Bound salads are made of mixtures of ingredients that are held together.
_____50. Appetizers are served to satisfy the appetite.

“A man without Education is like a rolling stone without Direction”

Good Luck!!!

Prepared by:
Mary Ann V. Busania
Subject Teacher