LONG QUIZ (VEGETABLES)

It should be crisp and bright in colors which refers to the ___________ of vegetables.

• A. freshness

• B. right degree of maturity

• C. absence of decay or insect infestation

• D. all of the above

A tool used to hold vegetables.

• A. oven

• B. chopping board

• C. bowls

• D. colander

What basic knife cut produce very fine cut usually for onions and garlics?

• A. mincing

• B. dicing

• C. bias

• D. julienne

A preparation for raw vegetables that absorb some liquid.

• A washing

• B. soaking

• C. peeling

• D. cutting

What factor is to consider in choosing good quality vegetables?

• A. freshness

• B. right degree of maturity

• C. absence of decay or insect infestation

• D. all of the above

The following tools are used in preparing vegetables, EXCEPT ______________.

• A. paring knife

• B. chopping board

• C. colander

• D. ice rack

Peeling is to remove or separate a thin covering or part from the outside or surface while ________ is to remove from something larger by using a sharp implement or tool

• A. washing

• B. soaking

• C. peeling

• D. cutting

It is a method of cleaning with the use of water.

• A. washing

• B. soaking

• C. peeling

• D. cutting

Vegetables must be prepared properly because it may contain _______________.

• A. harmful bacteria that can easily spread very easily by touching.

• B. nutrients that are essential to our body

• C. various color that makes it more attractive

• D. it is a good practice to minimize ingestion

Food that is an important source of many nutrients that provides health benefits.

• A. tomato

• B. red bell pepper

• C. herbs

• D. vegetables