TLE - VEGETABLES

Question 1

used in paring

Answer 1

paring knife

Question 2

used in cutting

Answer 2

chef knife

Question 3

used to hold item while chopping

Answer 3

chopping board

Question 4

used to drain excess water

Answer 4

colander

Question 5

for cooking vegetables oven steam or bake

Answer 5

oven

Question 6

used to hold vegetables

Answer 6

bowls

Question 7

used to hold ingredients

Answer 7

utility tray

Question 8

for steaming vegetables

Answer 8

steamer

Question 9

factors to consider in choosing good quality vegetables

Answer 9

• freshness
• absence of decay or insect infestation
• no mechanical damage injury
• right degree of maturity
• variety - difg variety in color, shape texture and sometimes flavor

Question 10

2 components of vegetables

Answer 10

flavor and color components

Question 11

provides the sweetness in vegetables

Answer 11

sugar

Question 12

forms a product called monosodium glutamate when combined with salt

Answer 12

glutamic acid

Question 13

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

Answer 13

sulfur compounds

Question 14

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

Answer 14

chlorophyll

Question 15

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

Answer 15

carotenoids

Question 16

responsible for the yellow pigments

Answer 16

flavonoids

Question 17

nutritional value of vegetables

Answer 17

• vitamin a
• vitamin c
• vitamin b complex
• complex carbohydrates

Question 18

helps form and maintain healthy teeth, skeletal and soft tissue also known as retinol

Answer 18

vitamin a

Question 19

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

Answer 19

vitamin b complex

Question 20

promotes a healthy immune system, help wounds heal, maintain blood vessels and connective tissue and aids absorption of iron

Answer 20

vitamin c

Question 21

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

Answer 21

complex carbohydrates

Question 22

done with a straight, downward cutting motion

Answer 22

chopping

Question 23

making every fine parallel cuts

Answer 23

chiffonade (shredding)

Question 24

producing cube shapes

Answer 24

dicing

Question 25

thinly slicing and cutting into strips of appropriate width

Answer 25

diamond (lozenge)

Question 26

producing very fine cut usually for onions and garlic

Answer 26

mincing

Question 27

knife cut in which the food item is cut long thin strips, similar to matchsticks

Answer 27

julienne

Question 28

making curved or uneven cuts of the same thickness

Answer 28

pays anne

Question 29

making cylindrical cut

Answer 29

rondelle

Question 30

making diagonal cut

Answer 30

bias

Question 31

making diagonal cut by rolling the kong cylindrical vegetables

Answer 31

oblique or roll cuts

Question 32

3 ways of thawing vegetables

Answer 32

- thawing in refrigerator - thawing in cold water - thawing in microwave oven

Question 33

keeps food at a safe temperature

Answer 33

refrigerator

Question 34

sealed package of food may be thawed in __

Answer 34

cold water

Question 35

it may be uneven, leading to poor quality or even bacteria growth

Answer 35

microwave

Question 36

fruits may be thawed for 2-4 hours

Answer 36

at room temperature

Question 37

meat, fruits, vegetables, may be thawed ___

Answer 37

under cool running water

Question 38

to wash produce is ideal for tightly packaged fruits it can also be used to revitalize produce for a better taste and longet life

Answer 38

soaking method

Question 39

ideal for larger, smooth fruits and vegetables without crevices or cracks

Answer 39

spray method

Question 40

can help remove extra bacterial

Answer 40

adding of vinegar

Question 41

newly harvested vegetables that undergoes little or no processing until it sold

Answer 41

fresh vegetables

Question 42

requires shorter time in cooking because they have been particularly cooked

Answer 42

frozen vegetables

Question 43

preserve vegetables and prolongs their shelf life

Answer 43

dried and dehydrated vegetables

Question 44

a method of food preservation

Answer 44

cannot d vegetables

Question 45

General rules of vegetables cookery

Answer 45

tignan nyo na lang sa module ang haba eh hehe

Question 46

standard quality of cooked vegetables

Answer 46

1. color 2. appearance on plate 3. texture 4. flavor

Question 47

bright, natural color

Answer 47

color

Question 48

- cut neatly and uniformly - attractively arrange with appropriate combination and garnishes

Answer 48

appearance on plate

Question 49

cooked to the right degree of doneness

Answer 49

texture

Question 50

natural flavor and sweetness

Answer 50

flavor

Question 51

vegetables are drained as soon as they are cooked and then cool quickly under cool water to prevent overcooking from residual heat

Answer 51

boiling and steaming

Question 52

mau be used to complete cooking or precooked, used for complete cooking of raw vegetables

Answer 52

sautéing and pan frying

Question 53

the blanched or raw vegetables is place in the pan then a small amount of liquid is added to cover vegetables then cook slowly

Answer 53

braising

Question 54

vegetables large enough to coat with breading or batter may be fried

Answer 54

deep frying

Question 55

guidelines in plating

Answer 55

nasa module mahaba ulit hehe