2nd PERIODICAL TEST IN COOKERY 12

Which of the following vegetables is rich in carbohydrates?

• legumes, peas, and beans

• nuts, olives, and avocado

• mushroom, tomatoes, and radish

• seeds, roots, and tubers

What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?

• flavonoids

• glutamic acid

• sugar

• sulfur compounds

Which of the following is cooked by placing blanched or raw vegetables in the pan, adding liquid (stock, water, wine) then covering and cooking it slowly?

• boiling

• baking

• braising

• sauteing

Which tool is used to drain excess water after washing vegetables?

• bowls

• colander

• steamer

• utility tray

Chef Shanehsan will cook chop suey. She is about to remove the hard core of a cabbage. Which of the following knives will she use?

• butcher knife

• channel knife

• cutting knife

• paring knife

Mrs. Albana needs more supply of Vitamin A. Which of the following will she eat to give her the nutrient she needs?

• alugbate

• potatoes

• lettuce

• saluyot

What kind of knife is used in removing the hard core of a cabbage?

• butcher knife

• channel knife

• cutting knife

• paring knife

Which fat soluble compound is responsible for the green coloring of plants?

• anthocyanins

• carotenoids

• chlorophyll

• lycopene

Which of the following vegetables is cooked uncovered?

• fruit vegetables

• green vegetable

• roots and tubers

• yellow vegetables

Which of the following plating styles is not a classic arrangement?

• The starch of vegetable item is heaped in the center while the main item is sliced and leaned up against it.

• The main item in the center, with vegetables distributed around it.

• The vegetable item in front and main item, starch item and garnish at the rear.

• The main item is in the center with neat piles of vegetables carefully arranged around.