Republic of the Philippines

Department of Education
Region II – Cagayan Valley
Schools Division of Isabela
Tumauini South District
300609-TUMAUINI NATIONAL HIGH SCHOOL
Annafunan, Tumauini, Isabela 3325

SECOND QUARTERLY ASSESSMENT

Name:________________________________Grade and Section:_______________ Score:_________

DIRECTIONS: Read each item carefully then Choose the best answer from the given choices.
Write the capital letter that corresponds to your answer on the space provided
before each number.

_____1. Which of the following salad tool is use to remove excess water from the salad greens.
A. Cutting boards B. Mixing bowl C. Salad server D. Salad spinner
_____2. Which among the following salads that can be served as a full meal because it contains
substantial portion of meat,
poultry, seafood’s, fruits and vegetables.
A. Accomplishments salad C. Dessert salad
B. Appetizer salad D. Main course salad
_____3. Which of the following considerations are essential in choosing ingredients for high quality
salads?
A. Crispiness and taste C. Quality and quantity
B. Freshness and variety D. Texture and color
_____4. Which of the following guidelines is not included in making vegetable salad.
A. Cooked to a firm, crisp texture and good color C. Marinated or soaked in a seasoned
B. Cooked until completely tender and overcooked D. Thoroughly drained and chilled before
using
_____5. Which of the following guidelines is not included in making vegetable salad.
A. Arrangement of food C. Proper food combinations
B. Contrast and harmony of colors D. Quality of ingredients
_____6. Which of the following ingredients is not used in making French dressing?
A. Egg yolk B. Oil C. Sugar D. Vinegar
_____7. Which of the following factor in salad making should be tempting and stimulating if prepared
and presented properly?
A. Eye Appeal B. Flavorful C. Neatness D. Simplicity
_____8. Which of the following is the main part of salad
A. Base B. Body C. Dressing D. Garnish
_____9. Which among the following part of salad that give added flavor, tartness, spiciness and
moistness.
A. Base B. Body C. Dressing D. Garnish
_____10. Which of the following should be practices when arranging salads?
A. Always make the plate full C. Keep it ornamented
B. Cut ingredients neatly D. Strive for a colourful look
_____11. Which of the following should not be taken into consideration in arranging salads?
A. Height helps make a salad attractive C. Make it elegant as possible
B. Keep the salad off the rim of the plate D. Strive for a good balance of colors
_____12. Which of the following contributes to safety and hygienic practice in storing salad and
dressing?
A. Add dressing immediately to green salads C. Plate salads more than an hour or two
before service
B. Holding boxes should have low humidity D. Refrigerate salads before serving time.
_____13. What is the most important thing to do with salad vegetables to ensure food safety?
A. Blanching B. Cutting C. Sanitizing D. Washing
_____14. This is the first step in the procedure for quantity salad production.
a. Arrange body of salad on all plates C. Place bases on all plates
b. Arrange salad plates on worktables D. Prepare all ingredients
_____15. This is the last step in the procedure for quality salad production.
A. Arrange body of salad on all plates C. Place bases on all plates
B. Arrange salad plates on worktables D. Prepare all ingredients
_____16. Your family is going to host a welcome party for your balikbayan relatives. What type of salad
will you prepare and serve to boost their appetite since they came from a long travel?
A. Accompaniment salad B. Appetizer salad C. Dessert salad D. Side dish
_____17. You are going to prepare a Coleslaw salad for your practical exam in Cookery class. Which of
the following is the main ingredient for your type salad?
A. Bean spout B. Fruit cocktail C. Lettuce & cabbage D. Potato
_____18. Your mother requested you to make a gelatin salad. How will you properly dissolve the gelation
powder?
A. Stir in boiling water C. Stir into lukewarm water
B. Stir into cold water D. Stir into tap water
_____19. What will you do after you are done making your salad?
A. Consume directly C. Just leave it on the table
B. B. Freeze D. Refrigerate
_____20. You are going to present you Vegetable Salad as part of your practical exam. Which of the
following is best to make as the base?
A. Cauliflower B. Lettuce C. Spinach D. Sprouts
_____21. You aunt requested you to help her buy the ingredients she will use for the fruit salad she’s
going to prepare. How will you ensure the quality of the salad?
A. Buy ingredients that are fresh, ripe and in season C. Select low cost but not so fresh ingrs.
B. Buy partly ripe and fresh fruits D. Select the over ripe fruits to ensure
sweetness
_____22. How will you prepare the detergent that you will use for washing the salad vegetables?
A. Dissolve very well 5g (liter) of powder or liquid detergent in 4L (1gallon) of water
B. Dissolve very well 5g (liter) of powder or liquid detergent in 8L (1gallon) of water
C. Dissolve very well 15g of powder or liquid detergent in 8L (2gallon) of water
D. Dissolve very well 25g of powder or liquid detergent in 6L of water
_____23. Yna is going to make a Chicken macaroni Salad. Which among the ingredients below is the
best dressing to use?
A. French dressing B. Mayonnaise C. Vinegar and oil D. whipped
cream
_____24. Izza is celebrating her 18th birthday. Her mother is preparing a dessert salad. Which among
the ingredients below contribute in making it?
A. Fruits only C. Fruits & whipped cream
B. Fruits, sweetened gelatin, nuts and cream D. Jelly and cream
_____25. Why will you drain your salad ingredients well?
A. It will make the salad watery C. water or excess juices will weaken dress.
B. It will make your salad look messy d. b & c
_____26. How will you make French dressing?
A. Mixing herbs and vinegar C. Mixing seasonings and oil
B. Mixing oil and vinegar D. Mixing seasonings, vinegar and oil
_____27. You wanted to add your salad colour, texture and flavour. How will you do this?
A. Add garnishing B. Decorate C. Put extra dressing D. Put the base
_____28. How will you make a great salad?
A. Cut ingredients neatly C. Make every ingredient identifiable
B. Keep it simple D. All of the above
_____29. Why is that you should not mix the dressing to green salads until serving?
A. It will become watery B. It will dry C. It will sag D. It will wilt
_____30. Why does all salad vegetable require washing?
A. For sanitary purposes B. To disinfect C. To ensure food safety D. To sanitize
_____31. Which of the following is an edible decorative item that is added to salad to give eye appeal,
and adds flavor?
a. Base B. Body C. Dressing D. Garnish
_____32. Which among the following is the foundation of salad?
A. Base B. Body C. Dressing D. Garnish
_____33. Which among the following a simple oil and vinegar dressing is called temporary emulsion
because the two liquids always separate after being shaken.
A. Emulsified dressing C. Permanent emulsion
B. Other stabilizers D. Temporary emulsion
_____34. Which among the following is a mixture of oil and vinegar, but the two liquids do not separate
because it contains egg yolk.
A. Emulsified dressing C. Permanent emulsion
B. Other stabilizers D. Temporary emulsion
_____35. Which among the following classification of salad that contain fruits as their main ingredients,
like appetizer salads or dessert salads.
A. Bound salad B. Compose salad C. Fruit salad D. Gelatin salad
_____36. Which among the following classification of salad according to function in meal are usually
sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.
A. Accompaniment salad C. Dessert salads
B. Appetizer Salads D. Main course salads
_____37. Which among the following ingredients of salad is as essential in mayonnaise and other
emulsifier dressings. For safety, pasteurized eggs should be used.
A. Egg yolk B. lemon juice C. Oils D. Vinegar
_____38. Which among the following is a safety and hygienic practices in storing salad and dressing.
A. Gently wash vegetables and pay special attention to the stems and leaves.
B. Green Salads are plated in a cold plate.
C. Soak the vegetable in this solution for about 1 minute. Ingredients that have to be peeled
should be washed too.
D. Rinse the vegetables in tap water several times to ensure that there is no remaining detergent
or soap.
_____39. Which among the following is an essential ingredient in mayonnaise and other emulsifier
dressings.
A. Egg yolk B. Egg white C. Salt D. Vinegar
_____40. Which of the following ingredient is added immediately to the salad before serving?
A. Garnish B. Dressing C. Sauce D. Toppings

Prepared by: Checked by:

MICHAELENE CLYDE L. ARIBBAY DIONICIO D. ARGONZA

Reviewed by: Noted:

JOHN RAPLH T. BAGAIN PETER A. BATARAO