TLE10

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

• A. Vegetable

• B. Ingredients

• C. Fruits

• D. Solution

2. This is a category of food which can be obtained fromany part of plant which edible.

• A. Fruits

• B. Vegetable

• C. Solution

• D. Water

3. These are parts of the plant where the leaves are used as vegetable.

• A. Stem

• B. Seeds

• C. Leaves

• D. Roots

4. This is used to srub vegetables.

• A. Cutter

• B. Boards

• C. Whisk

• D. Brush

5. The water to be used in washing green leafy vegetables.

• A. Cold water

• B. Frozen water

• C. Lukewarm water

• D. Hot water

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

• A. Fructose

• B. Sulphur compounds

• C. Glutamic acid

• D. Sugar

7. 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. Chlorphyll

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

• A. Balanced diet

• B. Standard recipe

• C. Dietary supplements

• D. Cooking temperature

9. The elements of a standardized recipe which involves the cost of one serving.

• A. Food costs

• B. Recipe tittle

• C. Recipe yield

• D. Cooking temperature

10. 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. Nutritent data