Vegetable Cookery

The following are the factors to consider in choosing good quality vegetables except for

• Absence of decay or insect infestation

• Right degree of maturity

• Variety

• Taste

The following are good source of Vitamin A ecept

• Alugbati

• Kalabasa

• Patatas

• Sili Leaves

One of the basic cutting techniques making diagonal cut by rolling the long cylindrical vegetables.

• Battonet

• Paysanne

• Rondelle

• Oblique

What will happen with vegetables with significant amount of starch (dried beans, root crops, tubers) with the hygroscopic property of

starch?

• Toughened

• Softened

• Absorb

• Lost

The following are the factors to consider in choosing good quality vegetables except for

• Absence of decay or insect infestation

• Right degree of maturity

• Variety

• Taste

What will happen when Cellulose and hemicellulose heated?

• Toughened

• Softened

• Absorb

• Lost

Prepare vegetable as close to service time as possible and in

small quantities.

• True

• False

• Either True or False

• Neither True or False

What will happen when vegetables contain high amount of water, leafy and succulent vegetables heated?

• Toughened

• Softened

• Absorb

• Lost

The following are the effects of heat ion vegetable cookery except for

• Changes in texture

• Changes in Taste

• Changes in color

• Changes in nutrients

What is the effect of Acid in a Anthocyanin pigment of vegetables?

• becomes olive in color

• Little effect

• Color is stable

• No effect