Which of the following vegetables is rich in carbohydrates?

What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?

Which tool is used to drain excess water after washing vegetables?

Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid (stock, water, wine) then covering and cooking it slowly?

Which fat soluble compound is responsible for the green coloring of plants?

Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient she needs?

Which of the following plating styles is not a classic arrangement?

Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she use?

What kind of knife is used in removing the hard core of a cabbage?

At what temperature in a dry, dark place should potatoes and onions be stored?

Which of the following vegetables is cooked uncovered?

Which kind of fish has no internal bone structure?

Which of the following fish is high in fat?

Which of the following fish is low in fat?

Which market form of fish is viscera, head, tail and fins are removed?

Which of the following is a freshwater fish?

Which market form of fish are both sides of a fish still joined but bones are removed?

Which of the following is the second step in scaling whole fish?

Which of the following is the third step in opening an oyster?

Which of the following is a characteristic of a fresh fish?

How many colors is suggested on a plate to make it balance?

Which of the following seafood is cooked just enough to heat to keep it juicy and plump?

Which of the following enhances baked fish when served?

What cooking method is suited to fat fish.

Which is basted to baked lean fish to help prevent it from drying up.

Basic knife cuts done with a straight, downward cutting motion.

Basic knife cuts making very fine parallel cuts.

Basic knife cuts producing cube shapes.

Basic knife cuts thinly slicing and cutting into strips of appropriate width

Basic knife cuts producing very fine cut usually for onions and garlic

Basic knife cuts making long rectangular cut.

Basic knife cuts making curved or uneven cuts of the same thickness

Basic knife cuts making cylindrical cut.

Basic knife cuts making diagonal cut.

Basic knife cuts making diagonal cut by rolling the long cylindrical vegetables

Culinary terms for bouquet of vegetables.

What is the culinary term for asparagus.

What is the culinary term for carrots.

What is the culinary term for peas.

Fish with fins and internal skeletons.

Fish with external shells but no internal bone structure. They have hard outer shells.

Are soft sea animals.

Are animals with segmented shells and jointed legs (shrimps, crabs)

Select foods and garnishes that offer variety and contrast

Keep refrigerated at 30° to 34°F (-1° to 1°C)

Kept frozen at 0°F (-18°C). or lower

Salmon, tuna, trout, and mackerel are examples of.

Sole, cod, red snapper, and bass are examples of.

Keeps eyes and skin healthy and helps to protect against infections.

Heal cuts and wounds, and keeps teeth and gums healthy.