FRUITS AND VEGETABLES

VEGETABLES CAN BE CLASSIFIED ACCORDING TO THE PART OF THE PLANT FROM WHICH THEY COME

• DONT KNOW

• YES

• NO

• MAY BE

VITAMINS IN FRUITS AND VEGETABLES ARE --------- SOLUBLE

• CUT

• HEAT

• FAT

• WATER

WHAT VEGETABLES DOES THE IMAGE DEPICT?

• CAULIFLOWER

• BROCOLLI

• ASPARAGUS

• CABBAGE

DURING FOOD PREPARATION, CUT VEGETABLES BEFORE RINSING

• APPROPRIATE

• MAY BE

• INAPPROPRIATE

• SOME HOW

WHICH IS NOT A VEGETABLE CUT?

• JARDINIERE

• BRUNOISE

• MIREPOIX

• DARNE

WHAT FAMILY OF VEGETABLE DOES THIS BELONG?

• LEAVES

• TUBERS

• ROOTS

• FRUIT

TO DESTROY ENZYMES IN VEGETABLES, YOU -------------

• BOIL IN LARGE AMOUNT OF WATER FOR MINIMUM TIME

• CUT AND SUN DRY

• BOIL FOR MINIMUM AMOUNT OF TIME

• SHRED AND OVEN DRY

CABBAGE CAN BE CLASSIFIED AS

---------- AND -------------

• SEED AND TUBER

• ROOT AND FLOWER

• STEMS AND FRUIT

• FLOWER AND LEAVES

LEAFY VEGETABLES ARE GREEN BECAUSE OF THE PRESENCE OF ------------- AND YELLOW/ORANGE COLOR OF FRUITS IS DUE TO ----------------

• SUNBRIGHTNESS/SOIL TYPE

• ENZYMES/COLORINGSBRIG

• CHLOROPHYLL/CAROTENOIDS

• CHLOROPHYLL/ANTHOCYANINS

WHAT IS BLANCHING?