Principles of Preparing Vegetables

They have to be prepared before they are ready to serve or used as an ingredient in a cooked dish.

• A. VEGETABLES

• B. Ingredients

• C. Fruits

• D. Solution

This is a category of food which can be obtained from any part of which is edible.

• A. Frutis

• B. Vegetables

• C. Solution

• D. Water

These are part the plant where the leaves where the leaves are used as vegetable.

• A. Stem

• B. Seeds

• C. Leaves

• D. Roots

This is used to scrub vegetables.

• A. Cutter

• B. Boards

• C. Whisk

• D. Brush

The water to be used in washing green leafy vegetables.

• A. Cold water

• B. Frozen water

• C. Lukewarm water

• D. Hot water

The flavor component of vegetable that gives the strong flavour and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.

• A. Fructoce

• B. Sulphur compounds

• C. Glutamic acid

• E. Sugar

It is a flavonoid that is responsible for red and blue to violet pigments of

beets and eggplants.

• A. Carotenoids

• B. Anthoxanthin

• C. Anthocyanins

• D. Chlorophyll

It is a complete , specific set of written instructions for cooks to produce consistent, high-quality recipes.

• A. Balanced diet

• B. Standard recipe

• C. Dietary supplements

• D. Standardized recipe

The elements of a standardized recipe which involve the cost of one

serving.

• A. Food costs

• B. Recipe title

• C. Recipe yield

• D. Cooking temperature

It is an element of a standardized recipe that describes the name of the product being created.

• A. Recipe category

• B. Recipe title

• C. Cooking temperature

• D. Nutrient data