TLE-Cookery 10 Quarterly Exam

These are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, etc. used in a dish either raw or cooked. Good source of vitamins and minerals to keep our body healthy.

• cheese and dairies

• protein

• vegetables

• none of the above

Vegetables are important sources of many nutrients, including: potassium, dietary fiber, folic acid, ______.

• vitamin A & C

• vitamin B & D

• vitamin E

• none of the above

How many major classifications of vegetables?

• 1

• 2

• 3

• 4

For items 4 – 8, identify what classifications these vegetables belong to. Cucumber, pumpkin, chayote

• cabbage

• gourd

• mushroom

• roots and tubers

Beans, peas, corn, okra

• cabbage

• gourd

• roots and tubers

• seeds and pods

Seeds, roots, tubers

• carbohydrates - rich

• fat-rich vegetables

• high moisture content

• protein – rich vegetables

Green leafy and yellow fruits and vegetables

• vitamin A – rich

• vitamin B (complex)

• vitamin C

• vitamin D

Legumes, peas, beans

• vitamin A – rich

• vitamin B (complex)

• vitamin C

• vitamin D

For items 9 – 10, determine the tools and equipment needed in preparing vegetable dishes. Used to drain excess water after washing

• bowl

• chef knife

• chopping board

• colander

For cooking vegetables oven-steam or bake.

• electric fryer

• gas range

• steamer

• oven