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    SUMMATIVE TEST - COOKERY - 9 - QUARTER - 2 - For - Sharing

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    bam glova
    This document contains a summative test on cookery for a 9th quarter class at a national high school. The test has multiple choice and identification sections covering topics like salad types, salad making guidelines, and classifying common salad ingredients. It provides the student with questions to demonstrate their knowledge of making and preparing different kinds of salads.

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    SUMMATIVE TEST - COOKERY - 9 - QUARTER - 2 - For - Sharing

    Uploaded by

    bam glova
    276 views2 pages
    This document contains a summative test on cookery for a 9th quarter class at a national high school. The test has multiple choice and identification sections covering topics like salad types, salad making guidelines, and classifying common salad ingredients. It provides the student with questions to demonstrate their knowledge of making and preparing different kinds of salads.

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    summative test in cookery 9

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    SUMMATIVE TEST_COOKERY_9_QUARTER_2_for_Sharing (4)

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    This document contains a summative test on cookery for a 9th quarter class at a national high school. The test has multiple choice and identification sections covering topics like salad types, salad making guidelines, and classifying common salad ingredients. It provides the student with questions to demonstrate their knowledge of making and preparing different kinds of salads.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    276 views2 pages

    SUMMATIVE TEST - COOKERY - 9 - QUARTER - 2 - For - Sharing

    Uploaded by

    bam glova
    This document contains a summative test on cookery for a 9th quarter class at a national high school. The test has multiple choice and identification sections covering topics like salad types, salad making guidelines, and classifying common salad ingredients. It provides the student with questions to demonstrate their knowledge of making and preparing different kinds of salads.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Department of Education

    ______________ National High School


    (town/city/province)

    SUMMATIVE TEST
    in
    Cookery 9_Quarter 2

    Name: _______________________________ Yr.& Section: ____________ Date: _________

    I. Multiple Choice. Direction - Read the statements carefully then choose the letter of the best answer from the given options. Place it
    on your answer sheets.

    1. A salad tool used to remove excess water from the salad greens.
    A. mixing bowl B. salad spinner C. salad server D. cutting boards
    2. Used to hold salad ingredients for mixing, or for tossing.
    A. Knives B. mixing bowls C. Cutting boards D. salad server
    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. main course salad C. Accompaniment 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 B. composed salads C. Vegetable salads D. bound salads
    5. Salad ingredients are arranged on plate rather than being mixed together
    A. fruit salad B. bound salad C. composed salad D. vegetable salad
    6. Small salad used as a first course
    A. separate course salad B. appetizer salad C. dessert salad D. Main dish Salad
    7. This salad must be light without filling.
    A. separate course salad B. appetizer salad C. dessert salad D. Main dish Salad
    8. This type of salad must be clean, crisp and cold and well drained
    A. Green salads B. pasta salad C. Vegetable salads D. bound salads
    9. The main ingredients of this salad are starchy items.
    A. Green salads B. pasta salad C. Vegetable salads D. bound salads
    10. Which of the following salad contain items such gelatin, nuts and cream?
    A. separate course salad B. appetizer salad C. dessert salad D. Main dish Salad

    II. Identification. Direction: Identify the following guidelines in making salad. Choose the correct word/term from the box and place
    your answers on your sheets.

    SIMPL 5 CHILLE SHORT MIXIN


    E MINUTES D TIME G
    SWEE DRY FIRM DRAINED SALAD
    T

    1. Cut vegetables as close as possible to serving time or they may_______ or shrivel at the edges
    2. Keep foods properly ___________ but not ice-cold
    3. Simplicity. Make it ________ not overcrowded
    4. Canned fruits and other juicy items must be well __________ before adding because they will watered down the gelatin
    5. Drained canned fruits well before____________ them in the salad
    6. Grains and pastas may also be marinated for a ________. If marinated too long, pasta absorb too much liquid and become
    very soft.
    7. If both vegetables and fruits salads are being prepared, vegetables__________ should be prepared first.
    8. To dissolve unflavored gelatin, stir it in cold liquid to avoid lumping and let it stand for __________to absorb water
    9. Cooked vegetables to a_________, crisp texture and good color
    10. Dressings for fruit salad are usually _________, but fruit juices are used to add tartness.
    II-B. Identification Classify the Ingredients in Making Salad. Write SG for salad green, V for vegetable raw, C for canned
    vegetables, S for starches, F for fruits and M for meat. Write your answer on the space provided.
    _______1. Avocado ________2. Potato ________3. Olives ________4. Banana ________5. Ice berg lettuce ________6. Radish
    ________7. Apple ________8. Pickled cucumber ________9. Bacon ________10. Tomato ________11. Corn ________12.
    Macaroni ________13. Orange ________14. Sprouts ________15. Ham ________16. Carrots ________17. Beef ________18. Eggs
    ________19. Spinach ________20. Mango

    “Aim High and Hit the Mark”

    Prepared by

    ______________________________
    Teacher

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