Contents Overview

What do vegetables provide menus with?

• Nutritional value

• Colour

• Flavour

• All of the above

Fill in the blank: Vegetables are edible parts of _______.

• plants

• animals

• minerals

• bacteria

Fill in the blank: Vegetables are edible when eaten raw, cooked, or _______.

• preserved

• frozen

• burnt

• spoiled

What are vegetables essential for?

• A) A well-balanced diet

• B) Decoration

• C) Entertainment

Fill in the blank: Vegetables offer _______ in menus.

• versatility

• monotony

• boredom

• uniformity

What are the two main classifications of vegetables?

• A) Root vegetables & green vegetables

• B) Fruits & nuts

• C) Tubers & bulbs

• D) Leaves & stems

Which of the following is not a root vegetable?

• Carrot

• Radish

• Potato

• Apple

Which type of water should be used to boil older root vegetables to leach out bitter flavor & color?

• Hot water

• Cold water

• Warm water

• Boiling water

Fill in the blank: As a general rule, you should use a hot water start when boiling green vegetables as it helps to retain _______.

• color

• flavor

• texture

• nutrients

Vegetables are purchased fresh, fresh processed, frozen, canned, dried, or _______.

• pickled

• baked

• roasted

• grilled