PSA WEEK # 3

What makes batch cooking different from blanch-and-chilling?

• Both are methods of quantity cooking and do not differ from each other.

• In batch cooking, vegetables are partially-cooked and cooked fully when needed for service.

• In batch cooking, only the batch vegetables enough for the service is fully-cooked and served.

• None of the above

Ram cooks 1 kilogram of kangkong and after cooking the vegetable shrinks its amount. What effects of cooking happened to her kangkong?

• Changes in color

• Changes in nutrients

• Changes in texture

• Water is either lost or absorbed

 The following are the general rules in cooking vegetables, EXCEPT;

• Don‘t overcook.

• Use baking soda with green vegetables.

• Cut vegetables uniformly for even cooking.

• Cook green vegetables and strong – flavored vegetables uncovered

These are the vegetables that require a short cooking time because they are partially cooked before being packed and sold.

• canned vegetables

• fresh vegetables

•  processed vegetables

• raw vegetables

A method that involves partial cooking and chilling vegetables to be cooked just before serving.

• Blanching and Chilling

• Canned Vegetables

• Batch Cooking

• Thawing vegetables

When heat is applied, the vegetable changes its color.

• TRUE

• FALSE

The component that is responsible for the purple color of the vegetable is Carotene.

• TRUE

• FALSE

Cooking the vegetable that contains high amounts of Carbohydrate in a moist-heat method will result in gelatinization of the starch.

• TRUE

• FALSE

Vegetables that contain high amounts of water will absorb more water during the process of cooking.

• TRUE

• FALSE

Arrange the items for the convenience of the customer to avoid letting the diner rearrange them before eating.

• TRUE

• FALSE