Question

1. This is a category of food which can be obtained from any part of plant which is edible.
a. fruits
C. solution
b. vegetables
d. water
2. The flavor component of vegetable that gives the strong flavour and odor of some vegetables
like onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose
c. glutamic acid
.b. sulphur compounds
d. sugar
3. It is a flavonoid that is responsible for red and blue to violet pigments of beets and eggplants.
a. carotenoids
'C. anthocyanins
b. anthoxanthin
d. chlorophyll
4. This characterizes the quality determination of fruits and vegetables which is at present
characterized by the overpowering use of sensory evaluation.
a. feel evaluation
C. sensory evaluation
b. physical evaluation
d. touch evaluation
5. This refers to the quality determination of N-containing compounds, carbohydrates, and so on)
in vegetables
a. technical compounds
c. water compounds
b. quality compounds
d. chemical compounds
6. This is the best way of thawing leafy and bulky frozen vegetables, such as broccoli spears,
turnip greens and spinach.
a. under the sun
C. defrosting
b. cook from frozen
d. microwave
7. In thawing frozen vegetables under water, this must be avoided.
a. cold water
C. warm water
b. ice water
d. chilled water
8. An important step to be done to frozen vegetables immediately after thawing.
a. peel
C. cook
b. wash
d. slice
9. The length of time in freezing leftover thawed and cooked vegetables.
a. 2 to 3 days
c. 3 to 4 days
b. 3 to 5 days
d. 1 to 3 days
10. This is to be done to vegetables left outside the refrigerator for more than two hours for it may
have developed dangerous bacteria.
a. refrigerate
C. discard
b. wash
d. re-freeze
11. This will happen to vegetables if the water to be used is too warm or too cold.
a. mushy
C. stiff
b. presence of bacteria
d. withering
12. It is a must before removing caps, cores, pits, seeds, skins or shells.
a. drain and wash
C. wash and refrigerate
b. wash and drain
d. wash and chill
13. This has to be changed every now and then when washing vegetables.
a. basin
c. storage box
b. water
d. brush
14. This is the market form of vegetables that have not undergone little or no processing from the time they were harvested to the time they were marketed or sold.
a. fresh
b. frozen
c. dried
d. canned
15. One effect of cooking vegetables where the fibers are either softened or toughed.
a. changes in texture
b. change in nutrients
c. changes in color
d. water is lost or absorbed
16. It reminds us not to cook vegetables seoarately for different cooking times, and then combined.
a. vegetable combinations
b. flavour
c. sauces
d. texture​

Answer 1

Explanation:

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