Market Forms, Effects, Standard Quality + Knife Cuts, Kangkong

Question 1

These have undergone little or no processing from the time they were harvested to the time they were marketed or sold.

Answer 1

Fresh Vegetables

Question 2

They remain in the same state from the time they were harvested.

Answer 2

Fresh Vegetables

Question 3

They are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and vegetable farms.

Answer 3

Fresh Vegetables

Question 4

What other term do you call Fresh Vegetables?

Answer 4

Produce

Question 5

These are frozen within hours of harvest, but undergo several steps to warrant that their quality is preserved before the actual freezing process.

Answer 5

Frozen Vegetables

Question 6

These are vegetables that are dried or dehydrated to preserve and prolong their shelf life.`

Answer 6

Dried Vegetables

Question 7

Here, the process is done by removing water from vegetables and obstructing the growth of bacteria, yeasts, and molds that can stimulate spoilage and rotting of vegetables.

Answer 7

Dried Vegetables

Question 8

What are the 3 methods of drying vegetables?

Answer 8

1.) Freeze Drying
2.) Drum Drying
3.) Sun Drying

Question 9

The form of vegetables where the vegetables are preserved. Like freezing and drying, it helps makes vegetables last longer.

Answer 9

Canned Vegetables

Question 10

It makes cooking with vegetables easier and more convenient.

Answer 10

Canned Vegetables

Question 11

What are the 4 market forms of vegetables?

Answer 11

1. Fresh
2. Frozen
3. Dried
4. Canned

Question 12

What are the effects of cooking in vegetables?

Answer 12

1. Changes in texture (fibers are either softened or toughened)
2. Water is either lost or absorbed.
3. Changes in color (cooking for a short time helps maintain color)
4. Changes in nutrients

Question 13

What are the 7 standard qualities of cooked vegetables?

Answer 13

1. Color
2. Appearance on plate
3. Texture
4. Flavor
5. Seasonings
6. Sauces
7. Vegetable combinations

Question 14

Done with a straight, downward cutting motion

Answer 14

Chopping

Question 15

Making very fine parallel cuts

Answer 15

Chiffonade (Shredding)

Question 16

Producing cube shapes

Answer 16

Dicing

Question 17

Thinly slicing and cutting into strips of appropriate width

Answer 17

Diamond (lozenge)

Question 18

Producing very fine cuts, usually for onions and garlic

Answer 18

Mincing

Question 19

Making long, rectangular cuts

Answer 19

Julienne and Batonnet

Question 20

Making curved or uneven cuts of the same thickness

Answer 20

Pays Anne (Fermi Ere)

Question 21

Making cylindrical cut

Answer 21

Rondelle

Question 22

Making diagonal cut

Answer 22

Bias

Question 23

Making diagonal cut by rolling the cylindrical vegetables

Answer 23

Oblique, or roll cuts

Question 24

What are the 3 ways of thawing vegetables?

Answer 24

1. Thawing in the refrigerator
2. Thawing in cold water
3. Thawing in the microwave oven

Question 25

Give 5 kangkong dishes.

Answer 25

1. Kangkong Salad
2. Adobong Kangkong
3. Apan-Apan na Kangkong
4. Crispy Kangkong
5. Steamy Kangkong

Question 26

What are the nutrients that can be found in kangkong?

Answer 26

1. Calcium
2. Fiber
3. Iron
4. Vitamin C
5. Vitamin A
6. Other nutrients
7. Chemical antioxidants (that prevent free radical cell damage in the body)

Question 27

Give the first 5 health benefits of kangkong.

Answer 27

1. Kangkong reduces cholesterol
2. Prevents constipation
3. Reduces blood sugar
4. Good eyesight
5. Fights anemia

Question 28

Give the latter 5 health benefits of kangkong.

Answer 28

6. Boost immunity
7. Helps liver problems
8. Improves skin health
9. Removes intestinal parasites
10. Anti-aging effects