lesson 9: What I know

1. This is the market form of vegetables that have not undergone little or no

processing from the time they were harvested to the time they were marketed or sold.

• a. fresh

• b. frozen

• c. dried

• d. canned

2. The forms of vegetables that are commercially packed in plastic bags or

cardboard boxes.

• a. frozen

• b. dried

• c. canned

• d. fresh

3. These are vegetables that are dehydrated to preserve and prolong their

shelf life.

• a. dried

• b. fresh

• c. frozen

• d. canned

4. The form of vegetables that are preserved.

• a. canned

• b. fresh

• c. dried

• d. frozen

5. One effect of cooking vegetables where the fibers are either softened or

toughned.

• a. change in texture

• b. change in in nutrients

• c. changes in color

• d. water is lost or absorbed

6. It is an effect of cooking vegetables where protein become more soluble

and digestible.

• a. change in nutrients

• b. change in color

• c. water is lost or absorbed

• d. changes in texture

7. The effect of cooking vegetables that when there is an addition of lime will

cause firmness or delay softening due to the reaction of calcium from lime.

• a. change in texture

• b. water is lost or absorbed

• c. changes in color

• d. changes in nutrients

8. An effect of cooking vegetables where it contains high amount of water.

• a. water is lost or absorbed

• b. change in texture

• c. changes in color

• d. changes in nutrients

9. A general rule in cookery where the vegetables must be cooked enough.

• a. do not overcooked

• b. cut vegetables uniformly

• c. use of baking soda

• d. uncover flavored veges

10. This is not to be used with green vegetables when cooking.

• a. baking soda

• b. milk

• c. butter

• d. oil