Let's COOK it.

Which of the following vegetables is rich in carbohydrates?

• Legumes, peas and beans

•   Mushroom, tomatoes and radish

• Nuts, olives and avocado

• Sweet potato, potato, and ube

Onions and potatoes should be stored in

• bright, cool place

• dry, dark place

• moist, dark place     

• sunny place

Which of the following is not included in the general rules in vegetable cookery?

• Mushy texture

• Crispy and tender

• Cut in uniform sizes

•   Bright and natural color

It is the process of producing very fine cuts from onions and garlic.

• Rondelle

• Diced

• Minced

• Cubed

All the following are standard qualities of cooked vegetables, except

• Mushy texture

•   Crispy and tender

• Cooked in the right degree of doneness

•   Natural flavour and sweetness

Why do you need to cut food into uniform sizes

•   to cook food evenly

• to make the dish attractive

• to conserve  nutrients

• to improve the texture of cooked vegetables

All of the following are roots and tuber vegetables except_________________.

• Carrots

• Radish

• Sweet Potato

• Tomato

Ej, a culinary student, makes sure that before he cooks the recipe, all materials and ingredients are ready and prepared. He practices

• food preparation

• food left-over  

• miscellaneous cooking      

• mise en place

1During your performance at the TLE Laboratory you found out that there were no available knives in your station 5 minutes after the time started, what will you do?

• Approach the teacher and tell him to stop the timer so you can ask for a knife.

• Go to the other station and borrow some knife from them.

• Raise your hand and wait for the teacher to go near at your station and tell him your concern.

•   Use other mode of cutting such as spoon or fork and or use your fingers instead.

Why mis en place is important

•   It makes your preparation easy and smooth.

• It is the standard in every food preparation

• Mise en place provide an organized process in cooking

• All of the above