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. Santos 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 enhances baked fish when served?

which of the following are the characterisitics of a FRESH FISH?

It is an edible part of plants which shoots from the roots always grows above the ground.

Is a category of food which is can be obtained from any part of plant which is edible?

This is part of the plant which grows below the ground.

Which of the following is NOT BELONG in the category of flowering vegetables?

This are the leafy vegetables such as spinach, cabbage, lettuce, and mustard leaves.

What classification of vegetables are potato, cassava, sweet potato, taro and yam beam.

This category of plants includes legumez which used as a food which used as a food.

It is commonly known as much rooms.

The time frame of washing hands in preparing foods?

What do you call the natural sugar that provides the sweetness in vegetables

A fat soluble compound responsible for the green color plants.

Which of the following is NOT BELONG in the flavor components of vegetables?

What is the yellow orange to red soluble pigments foung in plants?

Responsible for the yellow pigments of plants

This form of product is called monosodium glutamate.

It gives the strong flavor and odor of some vegetables like onions, garlic, and cabbage.

What do you call the falvonoids which is responsible for red and blue pigments of plant?

This is the name of the product being created.

What do you call the food item int the recipe?

The figure cost of one serving.

This is the total number of serving available when the final product is made

This is refer to local produce that is always healthier than the shipped produced.

These are foods that are easy to include in our nutrient rich food in our-diet.

This is the preferred method in thawing frozen vegetables.

The duration of thawing vegetables using microwave.

This is used in stirring frozen vegetables.

What is the first thing to do before peeling, cutting or eating vegetables?

The solution used in sanitizing cutting boards and counnter tops

These are the specific directions for preparing recipe.

One of the characteristics of quality vegetables refers to the condition refers to the condition that is not sprayed with any pesticides.