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WorksheetsProduce Vegetables Quiz
Total questions: 20
Worksheet time: 10mins
What is the vegetable category for carrots?
Leafy vegetables
Fruiting vegetables
Root vegetables
Flowering vegetables
The technique of cutting into small cubes is known as:
Julienne
Batonnet
Brunoise
Chiffonade
The purpose of blanching in vegetable preparation is:
To enhance flavor
To remove dirt
To maintain color and texture
To make vegetables crispy
FIFO stands for:
First In, First Out
Food In, Food Out
Fast In, Fast Out
Freeze It, Fry Out
What cooking technique is suitable for retaining nutrients in vegetables?
Boiling
Deep frying
Steaming
Roasting
An example of a fruit vegetable is:
Mustard greens
Cabbage
Okra
Potato
The purpose of vegetable garnish is to:
Increase food cost
Fill empty plates
Add aesthetic value to the dish
Absorb excess oil
The main risk if vegetables are not stored properly:
Taste too sweet
Cross-contamination
Vegetables too crispy
Vegetables become bitter
Vegetables that are overcooked will become:
More delicious
Lose color and nutrients
Fresher
Easier to serve
What type of cut is long and thin like a matchstick?
Batonnet
Chiffonade
Dice
Julienne
The 'shocking' technique is:
Boiling vegetables in hot water
Pouring ice water after blanching
Drying vegetables
Soaking vegetables in vinegar
An example of a stem vegetable:
Water spinach
Celery
Spinach
Cabbage
What should be done before cutting vegetables?
Soak in oil
Put in the freezer
Wash and clean
Add salt
Vegetables like cauliflower are classified as:
Root vegetables
Fruiting vegetables
Flowering vegetables
Seed vegetables
Fresh vegetables usually have:
Dull color and limp
Bright color and crisp texture
Strong smell
A lot of slime
Good plating technique will:
Make food spoil quickly
Increase appetite
Make the plate heavy
Reduce food flavor
Vegetables in Malaysian local cuisine are usually cooked by:
Steaming
Stir-frying
Deep-frying
Roasting
Storing vegetables at the right temperature will:
Automatically cook vegetables
Maintain quality and freshness
Change flavor
Add chemicals
Root vegetables are usually stored:
In ice containers
In water
At room temperature
In the freezer
Which of the following is not a method of cooking vegetables?
Sautéing
Poaching
Grilling
Fermenting
