2. Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

3. Market form of fish which is completely intact, as caught.

4. A process where vegetables are drained as soon as they are cooked and then cool quickly under cold water to prevent overcooking from the residual heat.

5. It is the way of cooking starchy vegetables using the heat of the oven, rather than the range top.

6. An aquatic animal that have jointed legs, a hard shell, and no backbone.

7. Identify the image

8. Identify the image

9. Identify the kind of knife cut

10. Identify the kind of knife cut

11. Fresh vegetables reduced and maintained their temperature below freezing point for storage and transportation.

Balance the portion sizes of the items on the plate.

13. One classic arrangement

is main item on the side, vegetables, starch items and garnish at the rear.

14. Fish has a lot of connective tissue that makes them very quickly to cook, even at low heat.

15. Mollusk is any soft-bodied invertebrates , usually wholly or partly enclosed in a calcium carbonate shell secreted by a soft mantle covering the body.