G10 Veggies

Question 1

Considerations in Selecting vegetab;es

Answer 1

quality
condition
freedom from injury
seasonability
variety

Question 2

Color
Size
Shape
Stage of development or maturity

Answer 2

Quality

Question 3

-

Answer 3

color-deep clear, if too deep(too ri[e)
size- not too small and not too large
shape- true shape of that kind of variety
stage of development or maturity- color,

Question 4

Condition

Answer 4

Freshness
Cleanliness
Properly Trimmed

Question 5

free from damage or injury- no damage by diseases, insects or handling

Answer 5

Freedom from Injury

Question 6

make sure vegetables are on season

Answer 6

Seasonability

Question 7

Classifications of Vegetables

Answer 7

Root Vegetables
Leafy Vegetables
Stem Vegetables
Inflorescence Vegetables
Fruit Vegetables
Pod Vegetables
Bulb Vegetables

Question 8

carrots, radish, beets

Answer 8

Taproots

Question 9

sweet potato, potato, yam, ginger, cassava

Answer 9

Tuberous root

Question 10

sweet potato, potato, yam, ginger, cassava, carrots, radish, beets

Answer 10

Root

Question 11

lettuce, cabbage, spinach, malunggay

Answer 11

Leafy

Question 12

asparagus, celery, rhubarb

Answer 12

Stem

Question 13

banana blossoms, artichoke, squash flower

Answer 13

Inflorescence

Question 14

tomato, bell pepper, eggplant, squash,(unripe) papaya

Answer 14

Fruits

Question 15

snow peas, snap peas, okra, string beans, winged beans

Answer 15

Pod

Question 16

garlic, onion, shallots, fennel

Answer 16

Bulb

Question 17

Carbohydrates-rich

Answer 17

seeds, roots, tubers

Question 18

Protein-rich

Answer 18

legumes, peas, beans

Question 19

Fat-rich

Answer 19

nuts, olives, avocado

Question 20

High moisture content

Answer 20

mushroom, tomatoes, radish, green leafy vegetables

Question 21

green leafy and yellow fruits and vegetables

Answer 21

Vitamin A

Question 22

yellow vegetables

Answer 22

Vitamin C

Question 23

legumes, peas, beans

Answer 23

Vitamin B(complex)

Question 24

Tools and equipment needed in preparing vegetables

Answer 24

-Knives, chopping board, colander, bowls, steamer, sauté pan, baking tray, oven

Question 25

flavor components

Answer 25

Sugar Glutamic Acid Sulfur Compounds

Question 26

natural sugar that provides the sweetness in vegetables

Answer 26

Fructose

Question 27

this forms a product called monosodium glutamate when combined with salt, is found in large amount from young and fresh vegetables

Answer 27

Glutamic Acid

Question 28

give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and brocolli

Answer 28

Sulfur compounds

Question 29

``` Chlorophyll Carotenoids -beta carotene -lycopene Flavonoids -Anthoxanthin -Anthocyanins ```

Answer 29

-

Question 30

a fat soluble compound responsible for the green color of plants

Answer 30

chlorophyll

Question 31

acid+chlorophyll

Answer 31

pheophytin which produces an olive green color

Question 32

alkali+chlorophyll

Answer 32

chlorophyllins which produces a more intense green color

Question 33

addition of bakinf soda when cooking

Answer 33

brighter green color

Question 34

yellow, orange to red soluble pigments found in plants beta carotene, lycopene

Answer 34

carotenoids

Question 35

carotenoids from carrots and squash

Answer 35

beta carotene

Question 36

carotenoids from tomatoes

Answer 36

lycopene

Question 37

anthoxanthin, anthocyanins

Answer 37

flavonoids

Question 38

a flavonoid responsible for the yellow pigments

Answer 38

anthoxanthins

Question 39

a flavonoid responsible for red and blue to violet pigments(beets) tube, eggplants

Answer 39

anthocyanins

Question 40

sources of Vitamin A

Answer 40

``` alugbati ampalaya leaves kalabasa leaves malunggay petchay sili leaves ```

Question 41

maintains health of specialized tissues such as the retina aids in growth and health of skin and mucous membranes promotes normal development of teeth, soft and skeletal tissue

Answer 41

benefits of Vitamin A

Question 42

sources of Vitamin C

Answer 42

``` cabbage-type vegetables bell peppers lettuce potatoes dark green and yellow vegetables ```

Question 43

sources of Vitamin C

Answer 43

``` cabbage-type vegetables bell peppers lettuce potatoes dark green and yellow vegetables ```

Question 44

promotes a healthy immune system, helps wounds heal, maintains connective tissue and aids in the absorptions of iron.

Answer 44

vitamin C

Question 45

daily allowance of Vitamin C

Answer 45

90 mg for adult men | 75 mg for adult women

Question 46

sources of Vitamin B-complex

Answer 46

``` ampalaya tops kulitis pepper leaves saluyot dried beans ```

Question 47

important for metabolism, the formation of red blood cells, maintenance of the central nervous system, includes the brain and spinal cord

Answer 47

vitamin b 12

Question 48

are carbohydrate molecules with more then 20 - sugar residue

Answer 48

complex carbohydrates

Question 49

another name of complex carbohydrates

Answer 49

polysaccharide

Question 50

source of energy(protein sparing and prevents ketosis) source of B-vitamins for CHO metabolism type of carbohydrate chosen determines: fiber content, glycemic load of diet, nutrient density and phytochemicalcontent

Answer 50

function of carbohydrate

Question 51

1.Source of energy, protein sparing and prevents ketosis 2.Source of B-vitamins for CHO metabolism 3.Type of carbohydrate chosen determines: oFiber content, glycemic load of diet, nutrient density and phytochemical content oExample: wheat bran, whole grain breads and cereals, cabbage, carrots, Brussels sprouts

Answer 51

function of carbohydrate

Question 52

-

Answer 52

washing soaking peeling and cutting

Question 53

knife skills

Answer 53

Chopping – done with a straight, downward cutting motion Chiffonade (shredding) – making fine parallel cuts Dicing – producing cube shapes Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width Mincing – producing very fine cut usually for onions and garlic Julienne and baton net – making long rectangular cut Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness Rondelle – making cylindrical cut Bias – making diagonal cut Oblique or roll cuts – making diagonal cut by rolling the long cylindrical vegetable

Question 54

Wash all vegetables thoroughly Scrub well-unpeeled vegetables, like potatoes for baking Wash green leafy vegetables in several changes of cold water After washing, drain well and refrigerate lightly covered to prevent drying

Answer 54

Washing

Question 55

Do not soak vegetables for long periods to prevent flavor and nutrient loss Cabbage, broccoli, cauliflower may be soaked for 10 minutes in cold salted water to eliminate insects Limp vegetables can be soaked briefly in cold water to restore crispness

Answer 55

Soaking

Question 56

Peel vegetables as thinly as possible Cut vegetables into uniform pieces for even cooking Treat vegetables that brown easily with acid or hold under water until ready to use Save edible trim for soups, stocks and purees

Answer 56

Peeling and cutting