Vegetable Knowledge Quiz 1

Which of the following vegetables is commonly used in Filipino dishes like pinakbet and dinengdeng?

• Carrot

• Okra

• Broccoli

• Lettuce

Which vegetable belongs to the root and tuber family and is commonly used in making lumpiang shanghai?

• Potato

• Onion

• Eggplant

• Tomato

Which vitamin is found in malunggay (moringa) and helps boost the immune system?

• Vitamin A

• Vitamin C

• Vitamin D

• Vitamin B12

Which market form of vegetables is commonly used in Filipino households for making ginataang gulay?

• Fresh

• Frozen

• Dried

• Canned

Which of the following vegetables is rich in carbohydrates and often used to make camote cue?

• Ampalaya

• Sweet potato

• Eggplant

• Chayote

Why is it important to wash vegetables like pechay and kangkong thoroughly before cooking?

• To remove pesticides and dirt

• To improve their color

• To make them cook faster

• To enhance their flavor

Why should you avoid soaking vegetables like talbos ng kamote for a long time?

• It makes them too soft

• It removes their natural taste

• It reduces their nutrient content

• It increases their cooking time

Why do vendors keep fresh lettuce and cabbage in moist cloths or ice in the palengke?

• To prevent spoilage

• To add flavor

• To make them crispier

• To remove dirt

Why should you cut vegetables like sayote and kalabasa in uniform sizes before cooking?

• To save time in cutting

• To ensure even cooking

• To improve their color

• To make them look better

Why do green leafy vegetables like kangkong become limp after boiling?

• They absorb too much salt

• Their fiber softens due to heat

• They absorb more water

• They lose their natural pigment