WorksheetsTLE9 WS#2 4TH QUARTER
Total questions: 25
Worksheet time: 13mins
Why vegetable should be cooked in a short period of time?
It stops the acidity.
It maintains shape.
It maintains the color.
It enhances the texture.
What happen to protein content of a vegetable when cooked?
It thickens.
It becomes more digestible.
It increases the amount of protein in the vegetable.
It decreases the amount of protein in the vegetable.
Which of the following statement is true when cooking a vegetable?
It is okay to overcook the vegetables.
Vegetables can be cut in any shape as long as it cooked at same period.
Cook green vegetables and strong – flavored vegetables covered.
If the vegetable must be cooked ahead, under cook slightly and chill rapidly.
What should you avoid in regards to seasoning a vegetable dish?
It is more appropriate to used artificial seasonings.
Seasonings should be highlighted.
Seasonings should mask the natural flavors
All of the above.
Both methods may be used to complete cooking or precooked or blanched vegetables. Also used for complete cooking of raw vegetables.
Baking
Braising
Sauteing
Steaming
Which of the following vegetables is can be baked because dry heat produces a desirable texture?
Cabbage
Carrots
Radish
Sweet Potato
Which of the following statement is inappropriate when plating a vegetable dish?
Keep food off the rim of the plate
Keep space between items, unless, they are stacked on one another
Arrange the items for the convenience of the customer.
None of the above.
Which of the following ingredients is use to enhance the flavor of the most canned vegetables?
Butter
Pepper
Paprika
Salt
Which of the following vegetable requires a shorter time in cooking?
Canned
Dried
Frozen
None of the above.
Which of the following is not part of the standard quality of cooked vegetables?
Color
Sizes
Sizes
Texture
It is a category of food which can be obtained from any part of plant which
is edible.
vegetable
meat
sugar
fruit
These are shoots from the roots or bulb, an edible part of the plant and
always grows above the ground.
stem vegetables
fruit vegetables
root vegetables
tubers
This should be washed thoroughly with hot, soapy water for 20 seconds
before and after handling fresh produce, raw meat, poultry, or sea food, as
well as after using the bathroom, changing diapers, or handling pets.
hands
vegetables
fingers
kitchen utensils
The first thing to do before peeling, cutting, or eating vegetables.
cleaning
. massaging
cutting
washing
The condition of vegetables when soaked briefly in cold water will restore its
crispness.
limpness
freshness
stickiness
coldness
Indoor storage of vegetables, the outside stairwells to basement
cannot be used if space permits some insulation materials like bales
of hay.
True
False
Dried product retains the quality and nutritional value found with fresh
product.
True
False
Curing and salting is a common method of preserving garden product
because of the great change that it makes in the quality and overall
taste.
True
False
Drying is the oldest way to preserve or store vegetables.
True
False
Cook vegetables until they are mushy
True
False
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