GR10 -2ND QTR

What factor should be considered in choosing good quality vegetables?

• a. Weight

• b. Size

• c. Freshness

• d. Color variation

What is the function of complex carbohydrates in vegetables?

• a. Adds sweetness

• b. Source of energy

• c. Enhances color

• d. Produces a strong flavor

According to parts of plants, which family do cucumber, pumpkin, and chayote belong to?

• a. Gourd family

• b. Seeds and pods

• c. Fruit Vegetables

• d. Roots and tubers

What is the recommended technique to restore crispness in limp vegetables?

• a. Soak in cold water

• b. Soak in vinegar

• c. Soak in hot water

• d. Soak in lemon juice

Which knife cut involves making very fine parallel cuts?

• a. Dicing

• . Chiffonade B

• c. Bias

• d. Mincing

What is the main purpose of a colander in vegetable preparation?

• a. Peeling

• b. Draining excess water

• c. Cutting

• d. Soaking

What is the impact of cooking for a short time on the color of vegetables?

• • A. Color becomes more vibrant

• • B. Color fades

• • C. Color intensifies

• • D. Color remains unchanged

Which flavor component is responsible for the characteristic strong flavor of onions and garlic?

• 1. a. Sugar

• 1. b. Glutamic Acid

• 1. c. Sulfur compounds

• 1. d. Carotenoids

What is a general rule of vegetable cookery?

• • A. Overcook vegetables for enhanced flavor

• • B. Cut vegetables irregularly for aesthetic appeal

• • C. Cook green vegetables covered

• • D. Cook vegetables ahead and reheat slowly

How should frozen vegetables be cooked?

• • A. Thaw thoroughly before cooking

• • B. Cook directly from the frozen state

• • C. Boil for an extended period

• • D. Add excessive salt during cooking