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Pre-Test (2nd Quarter)

Quiz by Febbie Elaine Mindoro

Grade 9-12
Technology and Livelihood Education (TLE)
Philippines Curriculum: Grades K-10 (MELC)

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25 questions
Show answers
  • Q1

    A. Place cold salad in freezer.

    B. All salads are served warm.

    statement a is false and statement b is true

    both statements are true.

    statement a is true and statement b is false.

    both statements are false.

    45s
  • Q2

    A. Proper washing of fruits and vegetables with detergent soap, baking soda or vinegar can prevent the harbor of microorganisms.

    B. Preparing salad greens include Cutting, Washing, Drying

    both statements are true.

    statement a is true and statement b is false.

    if both statements are false.

    statement a is false and statement b is true.

    45s
  • Q3

    A. All salads are healthy

    B. Salads are a good source of vitamins and minerals.

    both statements are true.

    both statements are false.

    statement a is true and statement b is false.

    statement a is false and statement b is true.

    45s
  • Q4

    A.  Garlic and onions should be washed with water and soap.

    B.  Use cold water to wash fruits and vegetables to retain its freshness and crispiness.

    statement a is true and statement b is false.

    statement a is false and statement b is true

    both statements are true.

    if both statements are false.

    45s
  • Q5

    A. Green vegetables taste bland.

    B. Contrast of colors for garnishing affects the taste of salads.

    both statements are true.

    if both statements are false.

    statement a is false and statement b is true.

    statement a is true and statement b is false.

    45s
  • Q6

    A. Garnish should be edible and simple. 

    B. Julienne and sliced vegetables like carrots, bell pepper and tomatoes are good garnishes to simple and plain salads.

    statement a is false and statement b is true.

    both statements are true.

    both statements are false.

    statement a is true and statement b is false.

    45s
  • Q7

    It is a French term which means “set in place” that is you have everything ready to cook and its place.

    Mise’ en Place

    Hors d’oeuvres

    Dessert

    Appetizer

    45s
  • Q8

    Which of the following salad ingredients are arranged on plate rather than being mixed?

    Bound salad

    Composed salad

    Fruit salad

    Vegetable salad

    45s
  • Q9

    Which of the following salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.

    Composed salads

    Bound salads

    Vegetable salads

    Green salads

    45s
  • Q10

    It is used to hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.

    Salad server

    Mixing bowl

    Colander

    Salad spinner

    45s
  • Q11

    Which is a simple mixture of oil, vinegar, and seasonings?

    Temporary Emulsion

    Dressing

    Emulsifier

    Permanent Emulsion

    45s
  • Q12

    Which of the following ingredients is added to make permanent emulsion?

    Egg yolk

    Oil

    Vinegar

    Mayonnaise

    45s
  • Q13

    Which of the following is a base ingredient for a variety of dressings?

    Mayonnaise

    Eggs

    Oil

    Vinegar

    45s
  • Q14

    It is used in place or addition to vinegar.

    Pineapple juice

    Dalandan juice

    Lemon juice

    Orange juice

    45s
  • Q15

    Which of the following are mixtures of liquids that do not separate?

    Emulsifier

    Temporary Emulsion

    Permanent Emulsion

    Dressing

    45s

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