1ST QUARTER SUMMATIVE TEST IN COOKERY

Green leafy and yellow fruits and vegetables are rich in what vitamins?

• Vitamin A

• Vitamin B

• Vitamin C

• Vitamin D

Which of the following is responsible for the yellow pigments of vegetables?

• Anthocyanins

• Chlorophyll

• Anthoxanthin

• Carotenoids

Which of the following vegetable is rich in Vitamin C?

• dried beans

• lettuce

• eggplant

• petchay

It is a basic cutting technique wherein you are going to make a cylindrical cut.

• Rondelle

• Bias

• Oblique

• Julienne

Which fat soluble compound is responsible for the green coloring of plants?

• Chlorophyll

• Carotenoids

• Anthocyanins

• Anthoxanthin

Which of the following is responsible for red and blue to violet pigments of vegetables?

• Anthocyanins

• Chlorophyll

• Anthoxanthin

• Carotenoids

Which tool is used to drain excess water after washing vegetables?

• colander

• whisk

• utility tray

• wooden spoon

What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?

• Sulfur compounds

• Glutamic acid

• Frutose

• Flavonoids

What is the recommended first step when preparing leafy greens for cooking?

• Seasoning

• Washing thoroughly

• Cutting into pieces

• Cooking immediately

Mrs. Cabrillas needs more supply of Vitamin A. Which of the following will she eat to give her the nutrient she needs?

• saluyot

• alugbati

• potatoes

• cabbage