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    2nd Summative Test Cookery 9

    Uploaded by

    Jocelyn Ferrer
    This document is a summary for a second summative assessment in a TLE-9 Cookery class. It includes a multiple choice section with 16 questions testing knowledge of different types of salads, salad ingredients, kitchen tools used in salad preparation, and salad serving techniques. The questions cover topics like identifying appetizer versus main course salads, examples of bound salads, the purpose of a salad spinner, typical green salad ingredients, tools for mixing dressings, how to serve salads, when the main salad course is served, appropriate dressings for different salads, uses of kitchen knives and other tools, and equipment used for food chilling.

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    2nd Summative Test Cookery 9

    Uploaded by

    Jocelyn Ferrer
    110 views2 pages
    This document is a summary for a second summative assessment in a TLE-9 Cookery class. It includes a multiple choice section with 16 questions testing knowledge of different types of salads, salad ingredients, kitchen tools used in salad preparation, and salad serving techniques. The questions cover topics like identifying appetizer versus main course salads, examples of bound salads, the purpose of a salad spinner, typical green salad ingredients, tools for mixing dressings, how to serve salads, when the main salad course is served, appropriate dressings for different salads, uses of kitchen knives and other tools, and equipment used for food chilling.

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    This document is a summary for a second summative assessment in a TLE-9 Cookery class. It includes a multiple choice section with 16 questions testing knowledge of different types of salads, salad ingredients, kitchen tools used in salad preparation, and salad serving techniques. The questions cover topics like identifying appetizer versus main course salads, examples of bound salads, the purpose of a salad spinner, typical green salad ingredients, tools for mixing dressings, how to serve salads, when the main salad course is served, appropriate dressings for different salads, uses of kitchen knives and other tools, and equipment used for food chilling.

    Copyright:

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

    2nd Summative Test Cookery 9

    Uploaded by

    Jocelyn Ferrer
    This document is a summary for a second summative assessment in a TLE-9 Cookery class. It includes a multiple choice section with 16 questions testing knowledge of different types of salads, salad ingredients, kitchen tools used in salad preparation, and salad serving techniques. The questions cover topics like identifying appetizer versus main course salads, examples of bound salads, the purpose of a salad spinner, typical green salad ingredients, tools for mixing dressings, how to serve salads, when the main salad course is served, appropriate dressings for different salads, uses of kitchen knives and other tools, and equipment used for food chilling.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    SECOND SUMMATIVE ASSESSMENT IN TLE-9 COOKERY

    ____, 2020 | S.Y. 2020 - 2021

    NAME: __________________________________________
    Parent’s Signature over Printed Name
    GRADE & SECTION:_______________________________ SCORE

    Part I. MULTIPLE CHOICE


    DIRECTIONS: Write the letter of the best answer. Use capital letters only

    1. Which of the following kinds of salad is served as the first course of the meal?
    A. Dessert Salad C. Main Course Salad
    B. Appetizer Salad D. Side Dish Salad
    2. Which is an example of bound salad?
    A. Macaroni Salad C. Caesar Salad
    B. Nicoise Salad D. Coleslaw Salad
    3. Which of the following is the function of a salad spinner?
    A. To cut fruits and vegetables
    B. To shred food into fine pieces
    C. To remove excess water from green leafy vegetables
    D. To remove the outer skin of fruits and vegetables
    4. Which of the following vegetables is used for making green salads?
    A. Banana C. Lettuces
    B. Pineapple D. Potato
    5. Which of the following kitchen tools is used to mix salad dressings and other ingredients?
    A. Colander C. Mixing bowl
    B. Cutting board D. Utility tray
    6. What is used to serve salads in bowls?
    A. Mixing bowl C. Salad Spinner
    B. Salad server D. Salad knife
    7. What is the purpose of serving main salad course in the meal?
    A. To be served as a side dish
    B. To be served at the last course of the meal
    C. To be served as the first course of the meal
    D. To be served as a full meal
    8. Which of the following salad dressings is used for bound salad?
    A. Vinaigrette C. Vegetable oil
    B. Cream D. Mayonnaise
    9. A grill pan is used to ___________________.
    A. Shred food into fine pieces
    B. Slice and chopped food
    C. Zest citrus fruits
    D. Broil salad toppings
    10. What kind of salad is made with jellos, whipped toppings, fruits and vegetables and are usually sweet?
    A. Bound Salad C. Dessert Salad
    B. Composed Salad D. Green Salad
    11. These are salads made by arranging two or more elements attractively on a plate.
    A. Composed salad C. Dessert Salad
    B. Fruit Salad D. Green Salad
    12. Which of the following salad is recommended for people who are on diet?
    A. Green Salad C. Bound Salad
    B. Dessert Salad D. Macaroni Salad
    13. All of the following are functions of a kitchen knife except for ______________.
    A. Cut food C. Slice onions
    B. Shred cabbage D. open tin contents
    14. Which of the following are made from fresh, clean, crisp and cold leafy vegetables like lettuces and varieties of
    spinach and aragula?
    A. Bound Salad C. Green Salads
    B. Composed Salad D. Fruit Salads
    15. Which is used for removing fine shreds of zest from citrus fruits?
    A. Garter C. Paring knife
    B. Zester D. French Knife
    16. This equipment is used to keep food cold and chilled for service.
    A. Chiller C. Oven
    B. Freezer D. Blender

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