Second Quarter Quiz No. 1

Which of the following is a root vegetable?

• Broccoli

• Carrot

• Spinach

• Corn

What tool is used to drain excess water after washing?

• Colander

• Knife

• Bowl

• Chopping Board

What pigment is responsible for the green color in vegetables?

• Betacarotine

• Anthocyanins

• Carotenoids

• Chlorophyll

Which of the following is NOT a factor to consider when choosing good quality vegetables?

• Smell

• Texture

• Shape

• Color

Why is it important to wash vegetables before peeling or cutting?

• To remove dirt and bacteria

• To make them easier to cut

• To improve their color

• To prevent spoilage

What should be done to ensure hygiene when cutting vegetables?

• Wash hands and the cutting board before use

• Keep the cutting board dry

• Only use fresh vegetables

• Cut vegetables quickly

TRUE or False. Cooking vegetables in large amounts of water helps retain more nutrients.

• True

• False

Which of the following techniques is recommended for keeping your fingers safe while chopping?

• Loose grip

• Full hand over the knife

• Slicing grip

• Claw grip

What is julienne cut?

• Thin strips, about 2 inches long and 1/8 inch thick

• Large, irregular shaped pieces

• Small cubes, about 1/2 inch on each side

• Flat slices, about 1/4 inch thick

Which of the following is a flower vegetable?

• Tomato

• Potato

• Broccoli

• Celery