COOKERY 10- 2ND QUARTER EXAMINATION

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

What parts of plants are considered vegetables?

• Only fruits and roots

• Only leaves, flowers, and fruits

• Only stems, tubers, and bulb

• Leaves, fruits, tubers, roots, bulbs, stems, shoots, and flowers

Which of the following is NOT a benefit of eating vegetables?

• Reduced risk of kidney stones

• Lower blood pressure

• Increased risk of diabetes

• Protection against certain cancers

What vitamin is abundant in green leafy vegetables like malunggay and pechay?

• Vitamin A

• Vitamin B

• Vitamin C

• Vitamin D

Which vegetable is an example of a source of Vitamin C?

• Alugbati

• Bell peppers

• Dried beans

• Saluyot

Which vegetables are rich in Vitamin B-complex?

• Ampalaya leaves and kulitis

• Bell peppers and lettuce

• Kalabasa leaves and pechay

• Sili leaves and potatoes

What is one role of vegetables in a dish?

• They increase the cooking time.

• They add color, texture, and flavor.

• They make the dish oily.

• They replace spices completely.

Which of the following vegetables is a source of Vitamin A?

• Cabbage

• Kalabasa leaves

• Potatoes

• Saluyot

Which of the following chronic diseases can be prevented by eating vegetables?

• Cancer

• Heart attack

• Stroke

• All of the above

Dark green and yellow vegetables are rich in which vitamin?

• Vitamin A

• Vitamin B-complex

• Vitamin C

• Vitamin D