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Worksheets

GRADE 9| 2ND QUARTER TLE

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

What is a Chef’s Knife used for?

a)

Cutting veggies

b)

Measuring liquids

c)

Whisking eggs

d)

Toasting bread

2.

What is a Paring Knife used for?

a)

Peeling small fruits

b)

Cutting large loaves of bread

c)

Carving roast meats

d)

Opening cans

3.

What is a grater used for?

a)

Slicing bread

b)

Shredding cheese/veggies

c)

Mixing dough

d)

Chopping onions

4.

What is the main function of a salad spinner?

a)

Chop vegetables

b)

Mix dressing

c)

Dry leafy greens

d)

Store salad ingredients

5.

Which equipment is used to make creamy and well-blended salad dressings?

a)

Knife

b)

Blender

c)

Salad Spinner

d)

Cutting Board

6.

What is the safest surface to use when cutting vegetables for a salad?

a)

Plate

b)

Mixing Bowl

c)

Cutting Board

d)

Tabletop

7.

Which utensil is manually used to mix oil and vinegar into a simple salad dressing?

a)

Knife

b)

Whisk

c)

Grater

d)

Peeler

8.

What is the main function of Vitamin A?

a)

Healthy skin and vision

b)

Blood clotting

c)

Carbohydrate metabolism

d)

Bone health

9.

Deficiency of Vitamin A leads to:

a)

Scurvy

b)

Night blindness

c)

Rickets

d)

Pellagra

10.

Which of the following foods is a good source of Vitamin A?

a)

Egg

b)

Butter

c)

Papaya

d)

All of the above

11.

Vitamin B1 is also known as ________.

a)

Thiamine

b)

Riboflavin

c)

Niacin

d)

Pantothenic acid

12.

Which vitamin is important for growth, appetite, and normal intestinal function?

a)

Vitamin B1

b)

Vitamin C

c)

Vitamin D

d)

Vitamin K

13.

Deficiency of Vitamin B1 leads to:

a)

Beriberi

b)

Scurvy

c)

Rickets

d)

Night blindness

14.

Vitamin B2 is also called ________.

a)

Riboflavin

b)

Thiamine

c)

Niacin

d)

Pantothenic acid

15.

Which of the following is a source of Vitamin B2?

a)

Green vegetables

b)

Custard apple

c)

Cheese

d)

All of the above

16.

Vitamin B3 is also known as ________.

a)

Niacin

b)

Thiamine

c)

Riboflavin

d)

Pantothenic acid

17.

Which vitamin is important for proper carbohydrate metabolism?

a)

Vitamin B3

b)

Vitamin D

c)

Vitamin E

d)

Vitamin K

18.

Vitamin B6 is also called ________.

a)

Pyridoxine

b)

Thiamine

c)

Riboflavin

d)

Niacin

19.

Vitamin B12 is also called ________.

a)

Cobalamin

b)

Riboflavin

c)

Niacin

d)

Thiamine

20.

Deficiency of Vitamin C leads to:

a)

Scurvy

b)

Rickets

c)

Beriberi

d)

Pellagra

21.

Which of the following is a source of Vitamin C?

a)

Guava

b)

Tomato

c)

Orange

d)

All of the above

22.

Vitamin D is important for:

a)

Proper bone and teeth formation

b)

Blood clotting

c)

Healthy skin

d)

Carbohydrate metabolism

23.

Deficiency of Vitamin D leads to ________.

a)

Rickets

b)

Scurvy

c)

Night blindness

d)

Beriberi

24.

Which of the following is a source of Vitamin D?

a)

Egg

b)

Cod-liver oil

c)

Sunlight

d)

All of the above

25.

Vitamin E is important for:

a)

Healthy skin

b)

Reproduction

c)

Blood clotting

d)

Vision

26.

Vitamin K is important for:

a)

Blood clotting

b)

Vision

c)

Bone health

d)

Reproduction

27.

Which type of salad is made with lettuce and spinach?

a)

Green salad (or leafy salad)

b)

Fruit salad

c)

Pasta salad

d)

Potato salad

28.

What type of salad is chicken macaroni?

a)

Bound salad (or pasta salad)

b)

Fruit salad

c)

Green salad

d)

Gelatin salad

29.

Which salad is served to stimulate appetite?

a)

Appetizer salad

b)

Fruit salad

c)

Pasta salad

d)

Dessert salad

30.

Give an example of a dessert salad.

a)

Fruit salad (or Ambrosia salad, Jello salad)

b)

Caesar salad

c)

Greek salad

d)

Potato salad

31.

This is the first step in preparing a salad where ingredients are cleaned and made ready.

a)

Washing

b)

Chopping

c)

Boiling

d)

Seasoning

32.

It refers to using crisp, clean, and colorful ingredients to make salads appetizing.

a)

Garnishing

b)

Blanching

c)

Marinating

d)

Sautéing

33.

A type of salad where ingredients are mixed together with dressing, like a Garden Salad.

a)

Tossed Salad

b)

Layered Salad

c)

Fruit Salad

d)

Caesar Salad

34.

These are the final decorations or toppings added to make a salad more attractive.

a)

Garnishes

b)

Dressings

c)

Croutons

d)

Marinades

35.

This thick dressing binds the ingredients together in a Bound Salad, often made of mayonnaise.

a)

Mayonnaise-based dressing

b)

Vinaigrette

c)

Ranch dressing

d)

Caesar dressing

36.

Fill in the blank: Always use fresh ingredients. This is related to ________ in salad preparation.

a)

Freshness

b)

Color

c)

Texture

d)

Temperature

37.

Fill in the blank: Balance sweet, salty, sour, and creamy. This is related to ________ in salad preparation.

a)

Flavor

b)

Texture

c)

Color

d)

Temperature

38.

Fill in the blank: Use different shapes and cuts for appeal. This is related to ________ in salad preparation.

a)

Form

b)

Flavor

c)

Temperature

d)

Dressing

39.

Wash hands, utensils, and produce properly. This is related to ________ in salad preparation.

a)

Food Safety

b)

Food Presentation

c)

Food Costing

d)

Food Garnishing

40.

Fill in the blank: Add colorful garnishes and proper plating. This is related to ________ in salad preparation.

a)

Finishing Touches

b)

Dressing Base

c)

Ingredient Selection

d)

Mixing Techniques