Republic of the Philippines

DEPARTMENT OF EDUCATION
Region III
SCHOOLS DIVISION OF NUEVA ECIJA
Brgy. Rizal, Sta Rosa, Nueva Ecija

2nd Summative Test

TLE 9 - Cookery
Name: ________________________ Score: _____________
Section: ____________ Signature of parent:________________

I. Multiple Choice

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 b. cutting boards c. mixing bowls 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 salads c. main course salads
b. Accompaniment salads d. dessert salads
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 is essential in choosing ingredients for high quality salads?
a. Quality and quantity c. freshness and variety
b. Texture and color d. crispness 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 ingredients is not used in making French dressing?
a. egg yolk b. oil c. vinegar d. sugar

II. True or False

Direction: Write True if the statement is correct an False if it is not.

1. Peeler is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to
remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits
such as apples, pears, etc.
 2. Grater is a kitchen tool that is used to grate foods into large pieces
3. Appetizer salad is a salad that stimulate appetite which has fresh, crisp ingredients; tangy
flavorful dressing; and attractive, appetizing appearance.
4. Dessert salad are usually sour and may contain items such as fruits, sweetened gelatin, nuts and
cream.
5. Bound salad are mixture of foods that are held together or bound with a dressing usually a thick
dressing like mayonnaise.
6. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to
eye appeal.
7. Oils should have strong, sweet flavor.
8. Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an example of
temporary emulsions.
9. Garnish is a seasoned liquid or semi liquid added to the body of the salad to give added flavor,
tartness, spiciness and moistness.
10. Keep the salad off the rim of the plate

III. Matching Type

Direction: Match the column A with column B. Write your answer before each number.

_______1. Appetizer salads a. contain fruits as their main ingredients, like

_______2. Accompaniment appetizer salads or dessert salads.
_______3. Side dish salads b. are mixture of foods that are held together
_______4. Main course salads or bound with a dressing.
_______5. Separate course salads c. whose main ingredients are vegetables
_______6. Dessert salads other than lettuce or other leafy greens.
_______7. Green salads d. must be fresh, clean, crisp and cold and
_______8. Vegetable, grain legumes and pasta salads well drained.
_______9. Bound salads e. are usually sweet and main contain item
______10. Fruit salad such as fruits, sweetened gelatin, nuts & cream.
f. these salads must be very light without filling.
g. should be large enough to serve as a full
meal & should contain substantial portion of
protein.
h. should be light and flavorful.
i. must balance & harmonize with the rest of
the meal.
j. it stimulates appetite.
k. made by arranging two or more elements
attractively on a plate.

IV. Fill in the Blanks

Direction: Supply the statement in every question with appropriate word that match it. Choose your
answer inside the box and put it in blank space in every question.

drained cooled eye appeal lump

acid crisp bottom

balance nutrient prepared

1. Canned fruits and other juicy items must be well __________ before being added or they will
dilute the gelatin and weaken it.
2. Flavors and textures of all components should be __________ or provide pleasing contrast.
3. Some fruit discolor when cut and should be dipped into an _______ such as tart fruit juice.
4. Cooked ingredients must be thoroughly __________ before being mixed with mayonnaise and
the completed salad mixture must be kept chilled at all times.
5. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to
____________.
6. Cooked vegetables should have a firm, _________ texture and good color.
 7. Potatoes for salads should be cooked whole, then peeled and cut in order to preserve
___________.
8. Broken or less attractive pieces of fruit should be placed on the __________ of the salad, with
the more attractive pieces arranged on top.
9. Arrangements maybe _________ ahead of time only if the components will hold well. Add
delicate items just before serving.
10. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not ____________
because the gelatin granules are held apart by sugar granules.

V. Essay (5pts.)

How would you do to make your salads flavorful and attractive? and what you will do to
promote/sell your salads in a nice way?

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Good Luck and God Bless!!!

Prepared by:

LESTER JOHN M. CATAPANG

TLE Teacher

Checked by:

MARLYN P. VIJANDRE
Head Teacher III

Noted by:

PERFECTO C. FELIX JR.

School Principal II