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    SUMMATIVE TEST IN COOKERY 9 Final

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    NinaRicci Retrita
    The document is a 10-question summative test in cookery for a student named. It contains multiple choice questions testing knowledge of tools used in salad making, ingredients in salad dressings, types of oils and emulsifiers used in salads, parts of a salad, and factors to consider when preparing salads. The test was prepared by a subject teacher to evaluate the student's knowledge of concepts related to preparing and composing salads.

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    SUMMATIVE TEST IN COOKERY 9 Final

    Uploaded by

    NinaRicci Retrita
    77 views4 pages
    The document is a 10-question summative test in cookery for a student named. It contains multiple choice questions testing knowledge of tools used in salad making, ingredients in salad dressings, types of oils and emulsifiers used in salads, parts of a salad, and factors to consider when preparing salads. The test was prepared by a subject teacher to evaluate the student's knowledge of concepts related to preparing and composing salads.

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    SUMMATIVE TEST IN COOKERY 9 final

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    The document is a 10-question summative test in cookery for a student named. It contains multiple choice questions testing knowledge of tools used in salad making, ingredients in salad dressings, types of oils and emulsifiers used in salads, parts of a salad, and factors to consider when preparing salads. The test was prepared by a subject teacher to evaluate the student's knowledge of concepts related to preparing and composing salads.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    77 views4 pages

    SUMMATIVE TEST IN COOKERY 9 Final

    Uploaded by

    NinaRicci Retrita
    The document is a 10-question summative test in cookery for a student named. It contains multiple choice questions testing knowledge of tools used in salad making, ingredients in salad dressings, types of oils and emulsifiers used in salads, parts of a salad, and factors to consider when preparing salads. The test was prepared by a subject teacher to evaluate the student's knowledge of concepts related to preparing and composing salads.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Republic of the Philippines

    DEPARTMENT OF EDUCATION
    Region II
    Division of Quirino
    GULAC, DIFFUN, QUIRINO

    SUMMATIVE TEST IN COOKERY 9


    Name: ______________________________
    Score: ____________
    DIRECTIONS: Read each item carefully then choose the correct
    answer from the choices. Write the letter of your answer on the space
    provided.
    ____1. What tool is use to remove excess water from the salad
    greens?
    a) Mixing bowl b) salad spinner
    c) Salad server d) cutting board
    ____2. What appropriate tool is used to hold ingredients for mixing
    and for tossing?
    a) Knives b) salad spinner
    c) Mixing bowl d) cutting board
    ____3. Which of the following ingredients of salad dressing includes
    mustard, ketchup, Worcestershire sauce and various kinds of cheese?
    a) Egg yolk b) vinegar
    c) Oils d) seasons and flavorings
    ____4. Which of the following oils is used in salad?
    a) Canola oil b) walnut oil
    c) Olive oil d) all of the above
    ____5. Which of the following is NOT an emulsifier dressing?
    a) Mayonnaise b) vinegar
    c) Ketchup d) mustard
    ____6. What are the two types of emulsion?
    a) Temporary and vinaigrette b) temporary and lasting
    c)Temporary and constant d) temporary and permanent
    ____7. This part of a salad should harmonize with the rest of the salad
    ingredients.
    a) Garnish b) Base or under liner
    c) Body d) Dressing
    ____8. Main part of the salad is called
    a) Garnish b) Base or under liner
    c) Body d) Dressing
    ____9. In which part of a salad use edible, decorative item to enhance
    its appearance, and adds flavor as well.
    a) Garnish b) Base or under liner
    c) body d) Dressing
    ____10. This is a seasoned liquid or semi liquid added to the body of
    the salad to give additional flavor, tartness, spiciness and moistness.
    a) body b) Garnish
    c) Dressing d) Base or under liner
    ____11. Salad ingredients that are arranged on plate rather than being
    mixed together are called
    a) Fruit salad b) Composed salad
    c) Bound salad d) vegetable salad
    ____12. Salads made of mixtures ingredients that are held together
    usually with a thick dressing like mayonnaise are called
    a) Green salads b) Composed salad
    c) Bound salads d) Vegetable salad
    ____13. Salad that can be served as full meal because it contains
    substantial portion of meat, poultry, seafood, fruits and vegetables are
    called
    a) Dessert salad c) main course salad
    b) Appetizer salad d) Accompaniment salad
    14. Why do we need to consider the important factors in preparing
    salad?
    a. Contrast in color for your garnishing can accentuate the
    appearance of the salad.
    b. Salad is as good as the quality of its ingredients, so you have to
    use ingredients that are fresh, ripe and in season.
    c. Taste of the food that you are using as a base should be
    identifiable when you taste the salad.
    d. To evaluate the favor and quality
    15. Which of the following considerations is essential in choosing
    ingredients for high quality salads?
    a) Texture and color b) freshness and variety
    c) Quality and quantity d) crispiness and taste

    Prepared By: Rosel A. Abbigat


    Subject Teacher

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