Republic of the Philippines

Department of Education
Region X
Division of Misamis Oriental
Lugait National High School
Cookery 9

Name:________________________ Yr&Sec:__________Date:________Score:________
Teacher:________________________

I. Identification: Write your answers on the space provided. ( Erasure means wrong)
_________________1. Should be light and flavorful, not too much vegetable salads are often good
choices.
_________________2.should be large enough to serve as a full meal and should contain a
substantial portion of protein.
_________________3. are usually sweet and may contain items such as fruits, sweetened gelatin,
nuts and cream.
_________________4. are mixture of foods that are held together or bound with a dressing usually a
thick dressing like mayonnaise.
_________________5. They are elaborate and can be substantial in size, usually served as main
courses or fruit courses rather than accompaniments or side dishes.
_________________6. Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is
an example of temporary emulsions.
__________________7. the two liquids always separate after being shaken. The harder the mixture is
beaten or shaken, the longer it takes for it to separate.
__________________8. A salad tool used to remove excess water from the salad greens.
__________________9. Used to hold salad ingredients for mixing, or for tossing.
__________________10. fresh herbs are preferable to dried herbs. Other flavorings include mustard,
ketchup, W orcestershire sauce and various kinds of cheeses.
II. Direction: Fill in the blanks with the correct word or group of words.W rite your answer on
your test notebook.
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.

III. Enumeration:
1-3 Types of Dressings
4-8 Ingredients of Salad Dressing
9-14 Classification of Salad according to ingredient used
14-20 Classification of Salad According to their function in the meal
IV. Essay. Explain the following.

1. Given the chance to cook a salad for the President of the Philippines, what type of salad
would you prepare?why? How would you prepare the salad? ( 5 points)

2. If I was a customer at your restaurant and I want you to show me the arranging of
salads, W hat would be the guidelines in arranging the salad? ( 5 Points)