Q3: Lesson 3 | Preparing Vegetable Dishes

Question 1

are edible plants that give color, flavor, and texture to meals

Answer 1

vegetables

Question 2

are plants or parts of plants used as food

Answer 2

vegetables

Question 3

these are underground parts of plants

Answer 3

roots

Question 4

sweet potato, cassava, carrot, radish, turnip, sugar beets, and ube

Answer 4

roots

Question 5

these are short, thickened, fleshy parts of an underground stem

Answer 5

tubers

Question 6

irish potatoes and jerusalem artichokes

Answer 6

tubers

Question 7

these are parts from which a new plant will grow which includes legumes or beans

Answer 7

seeds

Question 8

muno beans, broad beans, garbanzos, paayap, soybeans, white beans

Answer 8

seeds

Question 9

underground bulbs that are made of very short stems covered with layers

Answer 9

bulbs

Question 10

garlic, onion, chives, leeks, and shallots

Answer 10

bulbs

Question 11

these include the onion family

Answer 11

leaves

Question 12

spiring onion, leeks, scallion

Answer 12

leaves

Question 13

wide variety of leaves

Answer 13

leaves

Question 14

sili leaves, ampalaya, alugbati, spinach, akngkong

Answer 14

leaves

Question 15

these are stalks supporting the leaves, flowers, or fruits

Answer 15

stems and shoots

Question 16

stems of kangkong, celery, kintsay, alugbati, lettuce, mustard

Answer 16

stems and shoots

Question 17

includes those cooked as viands

Answer 17

fruits

Question 18

ampalaya, patola, upo, kalabasa, kamatis

Answer 18

fruits

Question 19

bulaklak ng kalabasa, bulaklak ng saging, cauliflower

Answer 19

flowers

Question 20

refer to detailed descriptions of a good or commodity such as vegetables

Answer 20

specifications

Question 21

these are newly harvested produce sold in the market

Answer 21

fresh vegetables

Question 22

as there is no grading of vegetables by the government, it is best to buy by brand as these are usually consistent in quality

Answer 22

canned vegetables

Question 23

these are now increasingly being used by hotel restaurants and institutions

Answer 23

frozen vegetables

Question 24

they are grown and packed in the same controlled conditions as canned vegetables but with improved methods of freezing, these are now more available

Answer 24

frozen vegetables

Question 25

include beans, lentils, potatoes, sweet potatoes, carrots, spinach, garlic, onion, ginger, mushroiom

Answer 25

dried and dehydrated vegetables

Question 26

market forms of vegetables

Answer 26

• fresh vegetables
  -canned vegetables
• frozen vegetables
• dried nad dehydrated vegetables

Question 27

are available fresh, frozen, canned, bottled, vacuum-packed, and dried

Answer 27

vegetables