TLE DAY 2

Question 1

The natural sugar that provides the sweetness in vegetables.

Answer 1

Sugar-Fructose

Question 2

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

Answer 2

Glutamic Acid -

Question 3

Give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.

Answer 3

Sulfur compounds

Question 4

A fat soluble compound responsible for the green color of plants.

Answer 4

Chlorophyll

Question 5

the yellow, orange to red soluble pigments found in plants such as Beta carotene from carrots and squash, lycopene, from tomatoes

Answer 5

Carotenoids

Question 6

has Anthoxanthin which is responsible for the yellow pigments. It has also Anthocyanins which is responsible for red and blue to violet pigments (beets) Tube, eggplants.

Answer 6

Flavonoids

Question 7

which is responsible for the yellow pigments.

Answer 7

Anthoxanthin

Question 8

which is responsible for red and blue to violet pigments (beets) Tube, eggplants.

Answer 8

Anthocyanins

Question 9

helps form and maintain healthy teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye. Green leafy vegetables are sources of

Answer 9

Vitamin A

Question 10

promotes a healthy immune system, helps wounds heal, maintains blood vessels and connective tissue and aids in absorption of iron.

Answer 10

Vitamin C

Question 11

helps prevent infections and helps support or promote: cell health, growth of red blood cells.

Answer 11

Vitamin B Complex

Question 12

they provide energy for the body more slowly than simple carbs, but they also provide energy for a longer period of time.

Answer 12

Complex Carbohydrates

Question 13

A. Washing

Answer 13

• Wash all vegetables thoroughly
• After washing, drain well and refrigerate lightly covered to prevent drying.

Question 14

B. Soaking

Answer 14

• Do not soak vegetables for long periods to prevent flavor and nutrient loss.
• Limp vegetables can be soaked briefly in cold water to restore crispness.

Question 15

C. Peeling and Cutting

Answer 15

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

Question 16

It takes longer time. Set the frozen vegetables in the refrigerator for slow, safe thawing, which takes several hours or overnight.

Answer 16

Thawing in the refrigerator

Question 17

It requires less time but requires more attention to ensure that the water is kept cold (less than 21°C) and changed every 30 minutes.

Answer 17

Thawing in cold water

Question 18

the vegetables which have been removed from their packaging set process on defrost at 30% power according to weight

Answer 18

Thawing in the microwave oven

Question 19

are available in wet markets and supermarkets. They remain in the same state as when they are harvested

Answer 19

FRESH - Fresh vegetables

Question 20

these are commercially packed in plastic bags or cardboard boxes, include green peas, lima beans, green peas, broccoli, asparagus, carrots. Typically, vegetables are frozen within hours of harvest, but they undergo several steps that ensure their quality before freezing.

Answer 20

FROZEN

Question 21

drying or dehydrating preserves vegetables and prolongs their shelf life. Removing water from vegetables prevents the growth of bacteria, yeasts and molds.

Answer 21

DRIED

Question 22

Also, like the other two methods, canning makes cooking with vegetables easier and more convenient, as using canned vegetables instead of fresh ones eliminates several steps in food preparation. Examples include tomatoes, peas, corn, green beans, asparagus, and mushrooms

Answer 22

CANNED

Question 23

cooking in boiling water.

Answer 23

BOILING

Question 24

to heat a liquid over high heat until bubbles form and rise rapidly to the surface.

Answer 24

Boil

Question 25

method of cooking in low fire.

Answer 25

BRAISING

Question 26

to crush food slightly, enabling more of the flavor to be released while cooking.

Answer 26

Braise

Question 27

cooking by hot steam or tightly covered steamer.

Answer 27

STEAMING

Question 28

to cook food with steam from boiling water.

Answer 28

Steam

Question 29

cooking with the use of pressure cooker.

Answer 29

PRESSURE COOKING

Question 30

Cooking on top of the stove using small amount of fat or butter.

Answer 30

SAUTEING

Question 31

to fry quickly in oil or fat, over high heat, stirring or turning the food to prevent burning.

Answer 31

Sauté

Question 32

Cooking in a dry heat.

Answer 32

BAKING

Question 33

to cook in an oven using dry heat.

Answer 33

Bake

Question 34

dry heat cooking using oil.

Answer 34

FRYING

Question 35

to cook in a fat or oil

Answer 35

Fry

Question 36

buy vegetables by weight not by size

Answer 36

Weight

Question 37

buy vegetables in the morning; choose the crisp and bright colored, not dry vegetables

Answer 37

Appearance and freshness

Question 38

seasoned vegetables are cheaper and have better taste

Answer 38

Season

Question 39

pick vegetables that are free decay and infestation with insects. The surface appearance of vegetables is the sole indicator of their internal condition.

Answer 39

Decay or insect infestation

Question 40

buy vegetables which are free from blemishes, molds and bruises.

Answer 40

No sign of molds, bruises and blemishes

Question 41

choose the right variety that is needed for the dish or menu.

Answer 41

Variety