Scribd
Upload
234 views4 pages

4 Summative Test in Cookery Ncii: Department of Education

This document is a test for a Cookery NCII learning area in Cabayaoasan National High School. It contains 15 multiple choice questions testing knowledge of salad components like base, body, dressing, and garnish. It also asks about safe food handling practices like washing and drying vegetables. Finally, it asks students to provide 5 safety and hygienic practices for storing salad and dressing. The test was prepared by teacher Sheryl Gonzales and approved by principal Ramil Cacayurin of the school.

Uploaded by

Charisse Alvarez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
234 views4 pages

4 Summative Test in Cookery Ncii: Department of Education

This document is a test for a Cookery NCII learning area in Cabayaoasan National High School. It contains 15 multiple choice questions testing knowledge of salad components like base, body, dressing, and garnish. It also asks about safe food handling practices like washing and drying vegetables. Finally, it asks students to provide 5 safety and hygienic practices for storing salad and dressing. The test was prepared by teacher Sheryl Gonzales and approved by principal Ramil Cacayurin of the school.

Uploaded by

Charisse Alvarez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

Republic of the Philippines

Department of Education
REGION I
SCHOOLS DIVISION OFFICE I PANGASINAN
CABAYAOASAN NATIONAL HIGH SCHOOL
MANGATAREM

th
4 Summative Test in
COOKERY NCII

NAME:

___________________________________________________

GRADE & SECTION:

___________________________________________________

DATE TAKEN:

___________________________________________________

SIGNATURE:

_____________________________________________________________

SCORE:
Republic of the Philippines
Department of Education
REGION I
SCHOOLS DIVISION OFFICE I PANGASINAN
CABAYAOASAN NATIONAL HIGH SCHOOL
MANGATAREM

Control No. ____________________________

FOURTH SUMMATIVE TEST


School Year: 2020 - 2021

COOKERY NCII
Learning Area

DIRECTION/S: Read and analyze each statement carefully and encircle the letter of the
correct answer.

1. An edible decorative item that is added to salad to give an eye appeal, and adds flavor.
A. base
B. condiment
C. dressing
D. garnish
2. The main part of the salad.
A. base
B. body
C. dressing
D. garnish
3. A seasoned liquid or semi liquid added to the body of the salad to give eye appeal, and
adds flavor as well.
A. body
B. condiments
C. dressing
D. garnish
4. Known as the under liner of the salad.
A. base
B. body
C. condiments
D. garnish
5. They give height to salad and make attractive bases.
A. cup shaped leaves of iceberg
B. fruits
C. legumes
D. garnish

6. Which type of lettuce is essential ingredient for Cesar salad?

1|Page
A. bound
B. base
C. romane
D. russian
7. Coleslaw is an example of what type of salad?
A. bound
B. composed
C. fruit
D. vegetable
8. The four basic part of salad are base, ______, garnish and dressing.
A. base
B. body
C. bound
D. dips
9. What ingredient holds a bound salad together?
A. catsup
B. garnish
C. dressing
D. mayonnaise
10. These salads are usually sweet and often contain fruit, gelatin, nuts, cream, and
whipped cream.
A. accompaniment salad
B. dessert salad
C. main salad
D. sherbet
11. It is important to prepare salad and dressing safely because;
A. it helps to prevent salad and dressing poisoning
B. prepared food looks better
C. prepared food tastes better
D. none of the above
12. How many minutes should vegetables soak in the solution?
A. 1 minute
B. 2 minutes
C. 3 minutes
D. 4 minutes
13. What is the ratio of the solution used in washing vegetables?
A. 5g liquid detergent in 4L of water
B. 5g liquid detergent in 5L of water
C. 5g liquid detergent in 6L of water
D. 5g liquid detergent in 7L of water
14. What will use in drying vegetables to be used in salads?
A. salad spinner
B. salad bowl
C. table cloth
D. towel
15. Which of the following procedures for quantity green salad production is the last step to
do?
A. add dressing before serving
B. arrange salad plates on worktables
C. prepare all ingredients
D. refrigerate until serving

2|Page
C. Give 5 safety and hygienic practices in storing salad and dressing.

1. ______________________________________________________________
2. _________________________________________________________
3. _________________________________________________________
4. _________________________________________________________
5. _________________________________________________________

Prepared by: Checked by:

SHERYL F. GONZALES RECHELE O. ESPIRITU


Teacher II Master Teacher I

Approved by:

RAMIL C. CACAYURIN
Principal II

Document Code: P1CAB2-FR-019


Address: Cabayaoasan, Mangatarem, Pangasinan
Revision No.: 00
Telephone/CP No.: 09159343676
Page No.: Page 3 of 3
Email: [email protected]
Effectivity Date: 01-23-2020

3|Page

You might also like