TLE 10

Directions. Identification.

______. It is also used to finish cooked or partially cooked vegetables

Directions. Identification.

_______1. It is a dry heat cooking method use to cook

vegetables in a larger amount of fat, usually for a

longer time at lower heat.

Directions. Identification.

_______. It is a slow, moist-heat cooking method which

calls for a small amount of liquid, low heat and a

covered pot.

Directions. Identification.

_______. This is to be considered in selecting vegetables since veggies have different shelf lives.

Directions. Identification.

______. This is to be considered to make sure that vegetables are fresh and at their best.

Directions. Identification.

______. These are the two most used methods of

cooking vegetables because they are easy, economical,

and adaptable to a great variety of preparations.

Directions. Identification.

______. It is heat cooking method use to cook vegetables in hot pan and a small amount of fat to cook food quickly.

Directions. Identification.

______. It is a dry-heat cooking method wherein the vegetables are completely submerged in hot oil.

Cook as close to service time as possible, and in

small quantities. Avoid holding for long periods on a

steam table.

• TRUE

• FALSE

Use baking soda with green vegetables.

• TRUE

• FALSE