Quiz #2- Second Quarter
Quiz by Kimberly Ann Yuson
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- Q1
Which of the following market forms of vegetable that have undergone little or no processing from the time they were harvested?
Fresh Vegetable
Dried Vegetables
Frozen Vegetables
30s - Q2
What market forms of vegetable undergoes dehydrating to prolongs their shelf life?
Canned Vegetables
Dried Vegetables
Frozen Vegetable
Fresh Vegetable
30s - Q3
Which of the following market forms of vegetable makes cooking easier and more convenient?
Dried Vegetable
Canned Vegetable
Frozen Vegetable
Fresh Vegetable
30s - Q4
What markets forms of vegetable are commercially packaged in plastic bags or cardboard boxes?
Canned Vegetables
Frozen Vegetables
Dried Vegetable
Fresh Vegetable
30s - Q5
Which of the following ways of cooking vegetable where in the blanched or raw vegetable, is placed in the pan then liquid is added to cover vegetables, then cooked slowly?
Braising
Deep-Frying
Boiling
Steaming
30s - Q6
Which of the following ways of cooking vegetable where in starchy vegetables is cook using heat of the oven, rather than range top?
Baking
Steaming
Deep-frying
Boiling
30s - Q7
Which of the following ways of cooking vegetable where in the vegetables is coat with breading or batter then fried.
Boiling
Baking
Grilling
Deep-frying
30s - Q8
All of the following are Factors in The Selection of Vegetables Used in Cookery, EXCEPT;
Wants
Budget/price
Season
Color
30s - Q9
Steaming is a method of cooking vegetable in direct simmering/boiling water.
falsetrueTrue or False30s - Q10
Fresh vegetables should not be withered.
truefalseTrue or False30s