
Vegetable Cookery
Quiz
•
Life Skills
•
11th Grade
•
Practice Problem
•
Hard
JohnDaniel Carbonera
Used 2+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The following are the factors to consider in choosing good quality vegetables except for
Absence of decay or insect infestation
Right degree of maturity
Variety
Taste
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The following are good source of Vitamin A ecept
Alugbati
Kalabasa
Patatas
Sili Leaves
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
One of the basic cutting techniques making diagonal cut by rolling the long cylindrical vegetables.
Battonet
Paysanne
Rondelle
Oblique
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What will happen with vegetables with significant amount of starch (dried beans, root crops, tubers) with the hygroscopic property of
starch?
Toughened
Softened
Absorb
Lost
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The following are the factors to consider in choosing good quality vegetables except for
Absence of decay or insect infestation
Right degree of maturity
Variety
Taste
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What will happen when Cellulose and hemicellulose heated?
Toughened
Softened
Absorb
Lost
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Prepare vegetable as close to service time as possible and in
small quantities.
True
False
Either True or False
Neither True or False
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