TLE on Flavor Components of Vegetables and Tools and Equipment Needed in Preparing Vegetables

Question 1

Tools and Equipment Needed in Preparing Vegetables

Answer 1

1. paring knife
2. chef knife
3. chopping board
4. colander
5. bowls
6. utility tray
7. sauté pan
8. steamer
9. oven

Question 2

used in paring

Answer 2

paring knife

Question 3

• used in cutting

Answer 3

chef knife

Question 4

used to hold item while
chopping

Answer 4

chopping board

Question 5

used to drain excess water after washing

Answer 5

colander

Question 6

used to hold vegetables

Answer 6

bowls

Question 7

• used to hold ingredients

Answer 7

utility tray

Question 8

for sautéing or stir frying vegetables

Answer 8

sauté pan

Question 9

for steaming vegetables

Answer 9

steamer

Question 10

for cooking vegetables oven-
steam or bake

Answer 10

oven

Question 11

Flavor Components of Vegetables

Answer 11

1. Sugar –
2. Glutamic Acid –
3. Sulfur compounds –

Question 12

example of Sugar

Answer 12

Fructose

Question 13

the natural sugar that provides the sweetness
in vegetables.

Answer 13

Fructose

Question 14

This forms a product called monosodium glutamate
when combined with salt.

Answer 14

2. Glutamic Acid –

Question 15

It is found in large amount
from young and fresh vegetables.

Answer 15

2. Glutamic Acid –

Question 16

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

Answer 16

3. Sulfur compounds –

Question 17

Color Components

Answer 17

1. Chlorophyll
2. Carotenoids
3. Flavonoids

Question 18

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

Answer 18

1. Chlorophyll

Question 19

When combined with acid, it
forms pheophytin which produces an olive green
color.

Answer 19

1. Chlorophyll

Question 20

When combine with alkali, it forms
chlorophyllins which produces a more intense green
color.

Answer 20

1. Chlorophyll

Question 21

The addition of baking soda when cooking that
results to brighter green color, is an example.

Answer 21

1. Chlorophyll

Question 22

the yellow, orange to red soluble
pigments found in plants.

Answer 22

2. Carotenoids

Question 23

examples of Carotenoids

Answer 23

1. beta carotene
2. lycopene,

Question 24

from carrots and squash

Answer 24

beta carotene

Question 25

from tomatoes

Answer 25

lycopene,

Question 26

examples of Flavonoids

Answer 26

1. Anthoxanthin
2. Anthocyanins

Question 27

responsible for the yellow pigments

Answer 27

Anthoxanthin

Question 28

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

Answer 28

Anthocyanins

Question 29

Factors to consider in choosing good quality vegetables

Answer 29

1. Freshness
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety

Question 30

Fresh vegetables should be crisp and bright in colors.

Answer 30

1. Freshness

Question 31

Different varieties differ in color,
Shape, texture and sometimes.

Answer 31

5. Variety