TLE 10 - 2nd Quarter Long Quiz

1. These are vegetables that have undergone little or no processing from the time they were harvested to the time they were marketed or sold.

• Dried Vegetables

• Fresh Vegetables

• Canned Vegetables

• Frozen Vegetables

2. Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

• Dried Vegetables

• Fresh Vegetables

• Canned Vegetables

• Frozen Vegetables

3. Market form of fish which is completely intact, as caught.

• Drawn

• Dressed

• Whole or Round

• Butterflied fillet

4. A process where vegetables are drained as soon as they are cooked and then cool quickly under cold water to prevent overcooking from the residual heat.

• Baking

• Braising

• Blanching

• Cooling

5. It is the way of cooking starchy vegetables using the heat of the oven, rather than the range top.

• Blanching

• Baking

• Braising

• Boiling

6. An aquatic animal that have jointed legs, a hard shell, and no backbone.

• Mollusk

• Echinoderm

• Crustaceans

7. Identify the image

• Mollusk

• Echinoderm

• Crustaceans

8. Identify the image

• Mollusk

• Echinoderm

• Crustaceans

9. Identify the kind of knife cut

• Julienne

• Paysanne

• Mincing

• Batonette

10. Identify the kind of knife cut

• Julienne

• Paysanne

• Mincing

• Batonette