PREPARING VEGETABLE DISHES

Tomatoes are parts of plants used as vegetables. It is:

• Fruits

• Bulbs

• Roots

• Tubers

Which of the following statements is FALSE?

• Cut vegetables according to purpose.

• Do not overcook vegetables, as they lose nutrients and their aesthetic appeal.

• A knife is an appropriate tool used for paring.

• Serve vegetables as soon as they are cooked.

When do vegetables taste best when they are cooked?

• Tender-crisp

• Undercooked

• Soft texture

• Perfectly cooked

Which of the following does NOT present problems when buying vegetables in bulk?

• No standard grading in vegetables as it is a very tedious and time-consuming task.

• The market is subject to constant fluctuation.

• Purchasing vegetables in season

This color is intensified when soaked in an alkali solution like baking soda.

• Flavonoids

• Chlorophyll

• Carotenoids

• Reliable manufacturers

They are grown and packed in the same controlled conditions as canned vegetables.

• Dried and dehydrated vegetables

• Frozen vegetables

• Fresh vegetables

Which of the following is NOT a part of the standard quality of cooked vegetables?

• Sizes

• Texture

• Color

What should you consider in buying or selecting vegetables? (SELECT MULTIPLE)

• Select those that are clean—no blemishes and bruises.

• Pick onions that smell more pungent than usual.

• Select the size most suitable for the purpose.

• Buy vegetables with cuts, bruises, insect holes, mold, or decay.

In storing vegetables, you should always:

(SELECT MULTIPLE)

• Trim off any inedible leaves from the salad greens.

• Keep root crops and legumes stored at room temperature.

• Keep vegetables in their wrapper or package.

• Store leafy, green vegetables outside of the refrigerator.

Which is NOT a good way of storing fruits and vegetables.

• Keep root crops and legumes stored at room temperature.

• Wash vegetables when about to use.

• Store potatoes, onions, beef, carrots, and other root vegetables in a cool, dry, well-ventilated area.

• None of the above