PREPARE VEGETABLE DISHES

Prepare vegetable as close to service time as possible and in small quantities.

• TRUE

• FALSE

Cut vegetables uniformly for even cooking

• TRUE

• FALSE

Frozen vegetable requires longer time in cooking

• TRUE

• FALSE

In the Standard Quality of Cooked Vegetables the color of cooked vegetable should be dull and brown in color.

• TRUE

• FALSE

Vegetables should be cooked separately for different cooking times, and then combined.

• TRUE

• FALSE

This are the Effects of Cooking Vegetables except:

• changes in texture

• Changes in color

• Changes in nutrients

• Changes in size

The ff. vegetables are rich in chlorophyll except one:

• broccoli

• collard greens

• green cabbage

• carrots

Which of the ff. vegetables are rich in anthocyanin?

• Purple potatoes

• Lettuce

• Sweet potato

• Carrots

NAME ATLEAST 5 WAYS OF COOKING VEGETABLES

LIST 1 Standard Quality of Cooked Vegetables