Republic of the Philippines c.

Side dish salad

Department of Education d. Main course salad
Region VII 17. Which of the following is NOT a safety and hygienic
Erico B. Aumentado High School practices in storing salad and dressing?
a. Avoid plating salads more than an hour or 2 before
SECOND PERIODIC TEST service.
TECHNOLOGY AND LIVELIHOOD EDUCATION 9 b. Refrigerate salads before serving.
COOKERY c. Dressing is added immediately before serving.
S.Y. 2019- 2020 d. None of the above
18. A kitchen utensil used to grate foods into fine pieces.
I. Direction: Read the statement carefully and a. Peeler c. Grater
choose the answer that best describes the b. Zester d. Cutter
statement. Encircle the letter of your answer. 19. It is used for salad toppings to be broiled or grilled.
a. Oven c. Grill Pan
1. A salad tool used to remove excess water from the b. Freezer d. Salad server
salad greens. 20. Which of the following is NOT a structure of salad?
a. Mixing bowl c. salad spinner a. Base c. Body
b. Salad server d. cutting boards b. Head d. Garnish
2. Used to hold salad ingredients for mixing or for tossing.
a. Knives c. mixing bowls II. Direction: Identify the different kitchen tools
b. Cutting boards d. salad server and utensils in preparing salad.
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 salad
b. Accompaniment salad
__________ __________
c. Main course salad
d. Dessert salad
4. Salads made of mixtures of ingredients that are held
together usually with a thick dressing like mayonnaise. __________ __________
a. Green salads c. composed salad
b. Vegetable salads d. bound salad
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 consideration are essential in __________ __________
choosing ingredients for high quality salads?
a. Quality and quantity
b. Freshness and variety III. True or False
c. Texture and colour Direction: Read the statement carefully. Write
d. Crispness and taste TRUE if the statement is correct and if it is
7. Which of the following procedures for quantity green wrong, write FALSE and change the underlined
salad production is the last step to do? word/s.
a. Arrange salad plates on worktables
b. Add dressing before serving _________ 1. Wash your hands for 2 seconds with
c. Prepare all ingredients soap and warm water before and after
d. Refrigerate until serving handling fresh produce.
8. Which of the following structures of salad is an edible _________ 2. Do not add dressing to green salads
decorative item that gives eye appeal and adds flavour until serving.
to the food? _________ 3. Store perishable fruits and vegetables
a. Body c. base in the refrigerator at 40֯F or below.
b. Dressing d. garnish _________ 4. Wash the produce after you peel it.
9. It is a combination of vegetables, fruits and other _________ 5. Fold in thick dressings gently to avoid
ingredients served with a dressing. crushing or breaking the main
a. Salad b. Dressing ingredients.
b. Appetizers d. Dessert _________ 6. Crispness of green salad can be
10. It is a French word which means “to set everything on restored by cooking and refrigerating.
place”.
a. Mise En Place b. Hors D’ Oeuvres
b. Amuse Bouche d Vinaigrette
11. It is a liquid or a semi liquid use to flavour a salad. IV. Essay
a. Salad c. Sauce Answer the following questions. (2 points
b. Dressing d. Vinaigrette each)
12. Which of the following does NOT belong to the group?
a. Spinach c. Chinese Cabbage
b. Bean sprout d. Lettuce 1. Why we cannot add raw pineapple and papaya to
13. The basic vinaigrette is a simple mixture of gelatine salads?
__________. 2. Why we need to cook potatoes in whole before
a. Lemon, seasoning and herbs peeling?
b. Ketchup and mayonnaise
c. Oil, vinegar and seasoning
d. Soy sauce and vinegar
14. It is the main part of the salad.
a. Body c. base “HONESTY is the best policy”
b. Dressing d. garnish GOOD LUCK and GOD BLESS!
15. A classification of salad that contain fruits as their main
ingredients. Prepared by:
a. Composed salad c. fruit salad GLYZEL T. RACAZA
b. Gelatin salad d. bound salad `Subject Teacher
16. A classification of salad that stimulate appetite.
a. Accompaniment salad
b. Appetizer salad