Vegetable Quiz -Week-2 - 2nd Qtr

These are vegetables that have undergone little or no processing from the time they were harvested to the time they were marketed or sold.

• fresh

• dried

• frozen

• canned

The vegetables that are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and vegetable farms.

• fresh

• canned

• dried

• frozen

This is the method of cooking vegetables where it is plunge into iced water to stop the cooking process.

• roasting

• griddling

• blanching

• boiling

The effect of cooking vegetables where adding of alkali like baking soda will soften the hemicellulose.

• . changes in texture

• changes in color

• water is lost or absorbed

• changes in nutrients

The factor to consider in buying vegetables where it refers to the price that should never be too high.

• price of the vegetables

• geographical location

• vegetable needed

• quantity of buying

In buying vegetables, you must have the idea of the total consumption in the house.

• freshness of the vegetables

• quantity of buying

• good quality

• vegetable needed

Vegetables to be bought should be critically checked, physically speaking.

• vegetable needed

• good quality

• price of the vegetables

• geographical location

The method of cooking vegetable where little water is used to avoid over cooking.

• griddling

• steaming

• boiling

• blanching

The cooking method where pricking is to be avoided because it will release their juices and will dry them out.

• boiling

• steaming

• griddling

• roasting

This is the peak of a chef’s achievement that requires study and practice to master.

• slicing

• cutting

• accompaniment

• sauces