WorksheetsTLE Cookery - Grade 9: 2nd Quarter Periodical Test (Page 1)
Total questions: 47
Worksheet time: 24mins
Direction: Read each item carefully choose the letter that corresponds to the correct. What salad is colorful and attractive inexpensive and may use leftover fruits, vegetables and meat?
Gelatin salad
Mixed green salad
Potato salad
Tuna salad
The following are ingredients for fruit salad, which is not?
Celery
Dates
Fish and shellfish
Red apple
How to cut cabbage in coleslaw salad?
Cube
Julienne
Shredded
Wedge
Which of the following considerations are essential in choosing ingredients for high quality salads?
Freshness and variety
Quality and quantity
Crispiness and taste
Texture and color
Which of the following guidelines is not included in making vegetable salad?
Marinated or soaked in a seasoned liquid
Thoroughly drained and chilled before using
Cooked to a firm, crisp texture and good color
Cooked until completely tender and overcooked
What ingredient is essential in mayonnaise and other emulsifier dressing?
Acid
Egg yolk
Oil
Salt
It uses starch in addition to eggs.
Cooked dressing
Mayonnaise
Sour cream
Yogurt
What dressing is an example of permanent emulsion?
French dressing
Mayonnaise
Oil and vinegar
Vinaigrette
What is called to the liquid or semi liquids use to flavor salads?
Oil
Salad dressing
Vinegar
Yogurt
What type of salad dressing is a simple mixture of oil and vinegar?
Cooked dressing
Mayonnaise
Sour cream
Vinaigrette
It is an emulsified dressing and often serves as the base for wide variety of other dressings which is generally thick and creamy?
Heavy cream
Mayonnaise
Sour cream
Vinaigrette
What is called to the uniform mixture of two unmixable liquids like oil and vinegar?
Acid
Cream
Emulsion
Salad dressing
Which ingredient is a strong emulsifier?
Egg yolk
Lemon juice
Starch
Vinegar
What type of dressing is made of little or no oil and with starch thickener?
Cooked dressing
French dressing
Mayonnaise
Yogurt
A salad tool used to remove excess water from the salad greens.
cutting boards
mixing bowl
salad server
salad spinner
Used to hold salad ingredients for mixing, or for tossing.
cutting boards
mixing bowl
salad server
salad spinner
Which of the following considerations are essential in choosing ingredients in choosing high quality salad?
Quality and quantity
Freshness and variety
Texture and color
Crispiness and taste
Which of the following guidelines is not included in making vegetable salad?
Cooked to a firm, crisp texture and good color.
Cooked until completely tender and overcooked.
Thoroughly drained and chilled before using.
Marinated or soaked in seasoned liquid.
Which of the following is not a factor to consider in salad preparation?
Contrast and harmony of colors
Arrangement of food
Which of the following procedures for quantity green salad production is the last step to do?
Arrange salad plates in worktables
Prepare all ingredients
Add dressing before serving
Refrigerate until serving
Which of the following ingredients is not used in making French dressing?
Egg yolk
Vinegar
Oil
Sugar
Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food.
Body
Garnish
Base
Dressing
The most important part of the salad.
Body
Garnish
Base
Dressing
A layer of leafy vegetables as an under-liner of the salad
Body
Garnish
Base
Dressing
A liquid or semi-liquid used to flavor, moisten, or enrich the salad (palatability and appearance).
Body
Garnish
Base
Dressing
What do you call the art of modifying, processing, arranging, or decorating food to enhance aesthetical appeal?
Garnishing
Food Processing
Food Presentation
Storing of Food
What characteristic is most enhanced or developed in food plating?
Trustworthy
Patience
Creativity
Camaraderie
Which of the following refers to the amount of food on a plate?
Balance
Portion size
Cutting of foods
Garnishing
Which of the following is not considered in creating balance in food plating?
Color
Shapes
Texture
Temperature
In presenting food items, what should you focus on?
Key ingredient
How many percent of acidity does salad vinegar has?
2-8 %
3-8 %
4-8 %
7-8 %
What ingredient should be replace in lemon juice?
egg yolk
oil
seasoning
vinegar
This ingredient is use as emulsifier
egg yolk
oil
seasoning
vinegar
Which of the following oil is used in salad?
canola oil
olive oil
walnut oil
all of the above
Mustard and ketchup are considered as?
egg yolk
oil
seasoning
vinegar
The ratio of oil to vinegar is:
3 parts of oil to 1 part vinegar
3 parts of oil to 2 part vinegar
3 parts of oil to 3 part vinegar
3 parts of oil to 4 part vinegar
Which of the following is NOT emulsifier dressing?
mayonnaise
ketchup
mustard
vinegar
What are the two types of emulsion?
temporary and not temporary
temporary and elasting
temporary and constant
temporary and permanent
The ingredients of temporary emulsion are:
oil, vinegar, mayonnaise
oil, lemon juice
oil, vinegar, ketchup
oil, vinegar
An ingredient of salad dressing which has a mild sweet flavor.
egg yolk
oil
seasoning
Vinegar
Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.
accompaniment salad
appetizer salad
dessert salad
main course salad
Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
bound salads
composed salads
green salads
vegetable salads
Salad ingredients are arranged on plate rather than being mixed together.
bound salad
composed salad
fruit salad
vegetable salad
Which of the following considerations are essential in choosing ingredients for high quality salads?
crispiness and taste
freshness and variety
quality and quantity
texture and color
Which of the following guidelines is not included in making vegetable salad?
Cooked to a firm, crisp texture and good color
Cooked until completely tender and overcooked
Marinated or soaked in a seasoned liquid
Thoroughly drained and chilled before using
Which of the following is not a factor to consider in salad preparation?
arrangement of food
contrast and harmony of colors
proper food combinations
quality of ingredients
Which of the following procedures for quantity green salad production is the last step to do?
add dressing before serving
arrange salad plates on worktables
prepare all ingredients
refrigerate until serving
