LEARNING ACTIVITY SHEET IN TLE 9
2ND QTR. Lesson 1
Preparing Salad and Salad Dressing
NAME: ___________________________________________
SECTION: ______________________ DATE: ___________________
INSTRUCTION: Identify the following sentences or phrases and place it before
each number. Choose the answer on the ox below.
_______________ 1. These salads are often sweet made up gelatin and
whipped cream.
_
_______________ 2. Also known as garden salad. They are often
composed of leafy vegetables such as lettuce,
_ spinach, and the like.
_______________ 3. These are salad made up of fresh and canned
fruits usually chilled before serving.
_
_______________ 4. Composed of raw vegetables such as cucumber,
tomatoes, pepper, onions, carrots, celery, and the
_ like.
_______________ 5. Ingredients are arranged and tossed in a bowl
mixed with a thick dressing like mayonnaise.
_
VEGETABLE SALAD
BOUND SALAD
DESSERTS SALAD
FRUIT SALAD
GREEN SALAD
Read the statement carefully and choose the answer that best
describes the statement. Encircle the letter of your answer.
1. A salad tool used to remove excess water from the salad greens.
A. mixing bowl
B. salad server
C. salad spinner
D. cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
A. knives
B. cutting board
C. mixing bowl
D. salad server
3. Salads that can be served as a full meal because it contains
substantial portion of meat, poultry, seafoods, fruits and vegetables.
A. appetizer salad
B. accompaniment salad
C. main course salad
D. dessert salad
4. Salads made of mixtures of ingredients that are held together usually
with a thick dressing like mayonnaise.
A. green salads
B. vegetable salads
C. composed salads
D. bound salads
5. Salad ingredients are arranged on plate rather than being mixed
together A. fruit salad
B. composed salad
C. bound salad
D. vegetable salad
6. Which of the following considerations are essential in choosing
ingredients for high quality salads?
A. quality and quantity
B. texture and color
C. freshness and variety
D. crispiness and taste
7. Which of the following guidelines is not included in making vegetable
salad.
A. Cooked to a firm, crisp texture and good color
B. Cooked until completely tender and overcooked
C. Thoroughly drained and chilled before using
D. Marinated or soaked in a seasoned liquid
8. Which of the following is not a factor to consider in salad preparation?
A. Contrast and harmony of colors
B. Quality of ingredients
C. Arrangement of food
D. Proper food combinations
9. Which of the following procedures for quantity green salad production is
the last step to do?
A. Arrange salad plates on worktables
B. Add dressing before serving
C. Prepare all ingredients
D. Refrigerate until serving
10. Which of the following ingredients is not used in making French
dressing?
A. egg yolk
B. oil
C. vinegar
D. sugar
