Grade 9 - TLE Salad

2. Green Salad should be plated in
________.
•Hot plate
• Cold plate
• Warm plate
• Frozen plate

3. Why shouldn’t add dressing to green
salads until serving?
• To incorporate the taste of salad dressing
• To become healthier
• To avoid being saggy.
• None of the above.

4. Spin-dry the vegetables using salad
spinner
• TRUE
• FALSE

5. Food should only be stored in its original
packaging or in food-grade containers.
• TRUE
• FALSE

6. Present your salad messy.
• TRUE
• FALSE

7. Dressing is added to give more flavor and
moistness to the body of salad.
• TRUE
• FALSE

8. It is a cold dish of various mixtures of
raw or cooked vegetables, usually
seasoned with oil, vinegar, or other
dressing and sometimes accompanied by
meat, fish, or other ingredients.
• Appetizer
• Sandwich
• Dessert
• Salad

9. The shapes and size of the cuttings of
ingredients in preparing salad is not
necessary.
• TRUE
• FALSE

10. The main part of the salad is called
body.
• TRUE
• FALSE

11. Mise en place eliminates the chance
of culinary disasters that occur from
lack of preparation.
• TRUE
• FALSE

12. Mise en place is very hard to do.
• TRUE
• FALSE

13. Set your ingredients away from your
cooking station to keep your place
clean.
• TRUE
• FALSE

14. This is a French term which means
“setting everything in place” and
organizing all the materials and
ingredients before preparing foods.
• Mise en place
• Mise n place
• Mice in place
• Mize en place

15. When you finished measuring
perishable foods, return the excess in
the refrigerator or ice chest.
• TRUE
• FALSE

16. What kind of knife should be use in
cutting ingredients?
• Dull
• Blunt
• Sharp
• Flat

17. Turn the handles of cookware inward
on the range.
• TRUE
• FALSE

18. Keep paper towels, dish towels, and
potholders close to stovetops and
oven doors so they won't catch fire.
• TRUE
• FALSE

19. Below are the kitchen safety
procedures that needs to be followed,
except
• Wash hands often with the use of water and
water.
• Rinse all fresh fruits and vegetables before
eating using water with soap.
• Wipe up spills immediately.
• Use knives properly.

20. Vinaigrette is considered as an
example of salad dressing.
• TRUE
• FALSE

21. Worcestershire sauce and various
kinds of cheeses are example of
_________.
• Seasoning and flavorings
• Oil
• Egg yolk
• Lemon juice

22. An essential ingredient in
mayonnaise and other emulsifier
dressings.
• Seasoning and flavorings
• Oil
• Egg yolk
• Lemon juice

23. Below are the ingredients in making
salad dressing, except _________.
• Water
• Oil
• Egg yolk
• Lemon juice

24. These ingredients of salad dressing
maybe used in place of or in addition
to vinegar in some preparation.
• Water
• Oil
• Egg yolk
• Lemon juice

25. Strongly flavored oil can make
excellent salad dressing but not
appropriate with every food.
• Water
• Oil
• Egg yolk
• Lemon juice

26. It is a tool used in mixing salad
ingredients.
• Spoon
• Knife
• Spatula
• Mixing bowl

27. This tool are the wooden or blocks
and acrylic board used for cutting
ingredients.
• Cutting board
• Peeler
• Mixing bowl
• Salad server

28. This is a kitchen tool with slotted metal
blade attached to a handle that is used to
remove the outer skin of vegetables like
carrots, and potatoes.
• Cutting board
• Peeler
• Mixing bowl
• Salad server

29. This is a kitchen utensil used to
grate foods into fine pieces.
• Cutting board
• Peeler
• Mixing bowl
• Grater

30. This tool is used for salad toppings to
be broiled or grilled.
• Grill pan
• Peeler
• Mixing bowl
• Grater

31. This tool has sharp, sturdy stainless-
steel blades that use to cut
ingredients.
• Grill pan
• Peeler
• Knife
• Grater

32. Make the salad presentation simple
not overcrowded.
• True
• False

33. Use ingredients that are old, ripe and
in season.
• True
• False

34. Choose combination of ingredients
carefully.
• True
• False

35. Salad ingredients must not
complement one another.
• True
• False

36. Keep foods properly chilled but not
ice-cold.
• True
• False

37. Why do we need to follow the
important consideration in preparing
salad?
• To produce a good quality of salad.
• To produce a nutritious salad.
• To produce a clean and crispy salad.
• All of the above.

38. Which of the following statement is
FALSE about factors to consider in
salad preparation?
• The size of cut should be big enough (usually bite
size) to be recognized.
• Less attractive pieces of fruit should be place on
the top of the salad.
• Choose combination of ingredients that
complement each other.
• Don’t over cooked the ingredients.

39. The following are the important
factor to consider in salad
preparation, except ________.
• Eye appeal
• Flavorful
• Keep it clean and crispy
• Overcooked food

40. Garnishes should be edible.
• TRUE
• FALSE

41. Which of the following is not an
example of garnish?
• chopped herbs
• sliced tomatoes
• cabbages
• ribbons

42. Below are the components of salad,
except __________.
• PLATE
• GARNISH
• BASE
• BODY

43. It refers to the layer of ingredients
placed on the plate or plater to give
definition to the salad.
• PLATE
• GARNISH
• BASE
• BODY

44. It improves appearance, adds color,
flavor and appeal of salad that
sometimes placed on top of the salad.
• PLATE
• GARNISH
• BASE
• BODY

45. This is the part of the salad that
contains the main ingredients of
salad that include vegetables, fruits,
meat, and pasta.
• PLATE
• GARNISH
• BASE
• BODY

46. This is a seasoned liquid or semi liquid
added to the body of the salad to give
added flavor, tartness, spiciness, and
moistness.
• SALAD DRESSING
• GARNISH
• BASE
• BODY

47. This salad uses gelatin products that
are made with sweetened prepared
mixes with artificial color and flavor.
• Appetizer salad
• Fruit salad
• Green salad
• Gelatin salad

48. This salad must be green, fresh,
clean, crisp and cold and well
drained.
• Appetizer salad
• Fruit salad
• Green salad
• Gelatin salad

49. This type of salad has tangy flavorful
dressing; and attractive, appetizing
appearance.
• Appetizer salad
• Fruit salad
• Green salad
• Gelatin salad

50. Salad ingredients like apples, orange,
papaya and mangoes are examples of
________.
• Fruits
• Miscellaneous
• Protein foods
• Starches

51. This are pickles/canned ingredients
like pickled asparagus, cucumber,
mushrooms, etc.
• Fruits
• Salad greens
• Canned Vegetables
• Raw vegetables

52. Dried beans, potatoes, macaroni and
croutons are ingredients of salad are
examples of _______.
• Fruits
• Salad greens
• Starches
• Protein

53. Meats like chicken, beef or even egg
are also an ingredient of salad that
belongs to ________.
• Fruits
• Salad greens
• Starches
• Protein foods

54. This ingredient od salad includes
vegetables like lettuce, cabbage,
sprouts and other green leafy
vegetables.
• Fruits
• Salad greens
• Starches
• Protein foods