TLE WEEK 4

To prevent drying of fresh vegetables, they should be___________.

• kept covered or wrapped

• kept uncovered and unwrapped

• kept washed and chilled

• kept cooked and hot

Fresh vegetables that are peeled and cut should be covered or wrapped and use quickly

to prevent

• loss of flavor

• spoilage

• discoloration

• drying

Used as treatment for potatoes, eggplants and other vegetables that brown when cut.

• Salt

• Lemon

• Vinegar

• Sugar

Another method used as treatment for potatoes, eggplants and other vegetables that brown when cut

• Rinsing

• Blanching

• Simmering

• Washing

Period of time to store all fresh vegetables

• short time

• long time

• plenty of time

• no time

Market form of vegetables that should store at 0°F (-18°C) or colder in original container until ready for use

• Frozen vegetables

• Dried Vegetables

• Canned Vegetables

• Fresh Vegetables

Market form of vegetables that should store in a cool (less than 75°F) dry and well ventilated

• Frozen vegetables

• Dried Vegetables

• Canned Vegetables

• Fresh Vegetables

Market form of vegetables that should be discard that show signs of damage such as swollen and badly dented rusted.

• Frozen vegetables

• Dried Vegetables

• Canned Vegetables

• Fresh Vegetables

Don’t mix batches for ___________ vegetables.

• Spoiled

• Leftovers

• Overcooked

• Undercooked

Market form of vegetables that should be kept in a cool dry place and away from sunlight and off the floor.

• Frozen vegetables

• Dried Vegetables

• Canned Vegetables

• Fresh Vegetables