Republic of the Philippines

DEPARTMENT OF EDUCATION
Caraga Administrative
Division of Surigao del Norte
Mainit National High School
2nd Quarter Examination in COOKERY- 9
SY: 2018 - 2019

Name: Date:
Grade: Score:
Direction. Encircle the letter that corresponds the correct answer.
1. A liquid in which bones, meat, fish or vegetables have been slowly simmered.
a. stocks b. broth c. soups d. sauces
2. Used to toss and mix all the ingredients together.
a. knives b. peelers c. citrus zesters d. mixing bowls
3. A kitchen utensils used to grate foods into fine pieces.
a. peelers b. grater c. cutting boards d. knives
4. A salad tool used to remove excess water from the salad greens.
a. salad server b. mixing bowl c. salad spinner d. cutting
5. Among these are ingredients for salad except one.
a. fruits b. protein foods c. starchy food d. vegetables
6. Used for salad toppings to be broiled or grilled
a. knives b. grill pan c. citrus zesters d. grater
7. Classification of salad according to their function in the meal except one.
a. appetizer salad b. green salad c. accompaniment salad d. main course salad
8. These are classification of salad according to ingredients used except one.
a. appetizer salad b. green salad c. vegetable salad d. fruit salad
9. These salad must be very light without filling, rich, heavy dressing.
a. main course salad b. appetizer salad c. separate course salad d. accompaniments salad
10. Salad made of mixture of ingredients that are held together usually with a thick dressing like mayonnaise.
a. composed salad b. green salad c. bound salad d. gelatin salad
11. Must be fresh clean, crisp and cold and well drained.
a. green salad b. fruit salad c. gelatin salad d. composed salad
12. Essential ingredient in mayonnaise and other emulsifier dressings.
a. oil b. egg yolk c. seasonings d. vinegar
13. It is more often serves as the base for wide variety of other dressings.
a. oil and vinegar b. emulsified dressing c. other dressing d. French dressing
14. Canned fruits and other juicy items must be well _________ before being added or they will dilute the
gelatin and weaken it.
a. blended b. drained c. mixed d. freezed
15 . Some fruit discolor when cut and should be dipped into an ______ such as tart fruit juice.
a. acid b. salt c. sugar d. baking powder
16. Potatoes for salads should be cooked whole, then peeled and cut in order to preserve _______ .
a. vitamins b. nutrients c. minerals d. proteins
17. Broken or less attractive pieces of fruit should be placed on the _______ of the salad, with the more
attractive on top.
a. side b. bottom c. top d. center
18. Cooked vegetables should have firm, _______ texture and good color.
a. crisp b. soft c. hard d. smooth
19. What is the ratio of oil to vinegar?
a. 1 part vinegar t0 3 parts of oil b. 3 parts of vinegar to 1 part of oil
c. 3 parts of oil to 1 part vinegar d. 1 part of oil to 3 parts of vinegar
20. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to _______ .
a. eye appeal b. be more attractive c. be more delicious d. attract customers
21. Which structure of a salad is the main part?
a. base or under line b. body c. garnish d. dressing
22. Which of the following considerations is essential in choosing ingredients for high quality salads?
a. crispiness and taste b. texture and color c. quality and quantity d. freshness and variety
23. Which structure of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?
a. base or under line b. body c. garnish d. dressing
24. Which of the following guidelines is not included in making vegetable salad?
a. Marinated or soaked in a seasoned liquid b. cooked to a firm, crisp and good color
c. cooked until completely tender but not overcooked d. thoroughly drained and chilled before using
25. Which of the following is not a factor to consider in salad preparation?
a. proper food combination b. contrast and harmony in color c. arrangement of food d. quality of
ingredients
26. In preparing Waldorf salad what is the last step to do?
a. arrange the lettuce cups as under liners on hold salad plates
b. scoop mixture of salad on each lettuce cup
c. Sprinkle each salad with chopped nuts, then serve
d. Add celery and walnuts
27. Which of the following procedures for quantity green salad production is the last step to do?
a. Refrigerate until serving b. add dressing before serving
c. prepare all ingredients d. Arrange salad plates on worktables
28. Which of the following ingredients is not used in making French dressing?
a. egg yolk b. oil c. sugar d. vinegar
29. The uniform mixture of two unmixable liquids, oil and vinegar is called.
a. dressing b. emulsion c. vinaigrette d. mayonnaise
30. Arrangement maybe _______ ahead of time and add delicate ingredients just before serving.
a. served b. plated c. arranged d. fixed
31. To dissolve sweetened, flavored gelatin, stir it into _______ water.
a. warm b. hot c. cold d. boiling
32. A salad that are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and creams.
a. green salad b. dessert salad c. vegetable salad d. gelatin salad
33. What is the first step in preparing French dressing.
a. Measure the dry seasoning into a bowl, add the vinegar or lemon juice, and dissolve them.
b. Add the oil, mix well, and transfer to a jar. Shake well.
c. Just before serving shake again to blend thoroughly.
34. The following are the ingredients in mayonnaise dressing except one.
a. mustard b. salad oil c. egg yolk d. egg white
35. Which of the following utensils is not included in preparing for mixing green salad?
a. colander b. chopping board c. mixing bowl d. plate for serving
36. These emulsion is a simple oil and vinegar dressing.
a. temporary emulsions b. permanent emulsion c. French dressing d .mayonnaise dressing
37. Cooked dressing uses _______ in addition to eggs.
a. starch b. soda c. acid d. emulsifiers
38. These ingredients of salad dressing maybe used in place of or in addition to vinegar in some preparation.
a. oils b. vinegar c. lemon juice d. seasoning
39. 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. garnish c. base d. dressing
40. Which of the following procedures for quantity green salad production is the 1st step to do?
a. Prepare all ingredients b. Arrange salad plates on worktables c. Place bases on all plates d. Garnish
all salads

GOODLUCK!!!

Prepared by:
JASMIN D. FAMA