TLE 10_2nd Q.

1. What is used in a dish that is either cooked or raw and gives color, texture, and flavors to our meal?

• appetizers

• desserts

• salads

• vegetables

Which tool is used to hold washed ingredients like vegetables?

• bowls

• chef knife

• colander

• utility tray

Where does a paring knife be used?

• for vegetable carving

• for peeling the skin of the vegetables

• all of the choices

• for removing the ends

1. Which equipment is considered using a dry heat method of cooking?

• baking

• braising

• poaching

• steaming

Which vegetable is rich in high-moisture content according to its chemical composition?

• beans

• mushrooms

• nuts

• seeds

1. What color component is responsible for green color vegetables?

• acid

• alkali

• carotenoids

• chlorophyll

1. What vegetable cut is diced larger at around 5 millimeters square?

• macédoine

• matignon

• mirepoix

• paysanne

How many millimeters does Paysanne vegetable cut have?

• 1-2 millimeters

• 2-4 millimeters

• 2-3 millimeters

• 3-4 millimeters

1. What is the French term for baking that is wrapped in pastry dough with sauce?

• an croûtie

• and croûte

• en croûte

• en croûties

It is also the part of plant on which leaf grows. What is it?

• stalks

• shoots

• stems