MODULE 1

Question 1

Refers to the gatheringvand preliminary preparation of the ingredients and equipment

Answer 1

MISE EN PLACE (“PUTTING IN PLACE” OR “EVERYTHING IN ITS PLACE”)

Question 2

WHAT ARE CLASSIFICATIONS OF VEGETABLES?(4)

Answer 2

1.According to parts of the plants
2.According to chemical composition
3.According to nutritive value
4.Flavor components of vegetables

Question 3

PARTS OF THE PLANTS
(9 FAMILIES)

Answer 3

1.Gourd family
2.Seeds and Pods
3.Fruit Vegetables
4.Root and tubers
5.Cabbage family
6.Onion family
7.leafy greens
8.stalks,stem,shoots
9.Mushroom

Question 4

9 FAMILIES ACCORDING TO PLANTS WITH EXAMPLES (EX. GOURD FAMILY BITTER GOURD)

Answer 4

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Question 5

CHEMICAL COMPOSITION AND ITS FRUITS AND VEGETABLES

Answer 5

1.CARBOHYDRATE-RICH VEGETABLES(CHO)-SEEDS,ROOTS,TUBERS
2.PROTEIN-RICH VEGETABLES (CHON)-LEGUMES,PEAS,BEANS
3.FAT-RICH VEGETABKES-NUTS,OLIVES,AVOCADO
4.HIGH MOUSTURE CONTENT-MUSHROOM,TOMATOES,RADISH,GREEN LEAFY VEGETABLES

Question 6

ACCORDING TO NUTRITIVE VALUE
(NUTRIENT CONTENTENT AND ITS FRUITS AND VEGETABLES)

Answer 6

1.VITAMIN A rich vegetables-green leafy and yellow fruits and vegetables
2.VITAMIN C rich vegetables -yellow vegetables
3.VITAMIN B (complex)-legumes,peas,beans

Question 7

FLAVOR COMPONENTS OF VEGETABLES

Answer 7

1.SUGAR-FRUCTOSE
2.GLUTAMIC ACID
3.SULFYR COMPOUNDS

Question 8

WHAT IS SUGAR FRUCTOSE?

Answer 8

The natural sugar that provides the sweetness in vegetables

Question 9

WHAT IS GLUTAMIC ACID?

Answer 9

forms of product called monosodium glutamate when combined with salt.it is found in large amounts in young fresh vegetables.

Question 10

WHAT IS SULFUR COMPOUNDS?

Answer 10

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

Question 11

COLOR COMPONENTS?(3)

Answer 11

1.Clorophyll
2.Carotenoids
3.favonoids

Question 12

It is a fat soluble compounds responsible for the green colors of the plants.When combined with acid,it form pheophytin which produces an olive-green color.

Answer 12

CHLOROPHYLL

Question 13

CAROTENOIDS?(A?,B?)

Answer 13

The yellow,orange to red soluble pigments found in plant.

A. BETA CAROTEBE from carrots and squash
B. LYCOPENE from tomatoes

Question 14

PARTS OF FLAVONOIDS AND MEANING (2)

Answer 14

A. Anthoxanthin-responsible for the yellow pigments
B. Anthocyanins-responsible for red and blue to violet pigments (beets) tube,eggplant

Question 15

FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES (5)

Answer 15

1.freshness
2.Absence of decay or insect infestation
3.No chemical damage or injury
4.Right degree of maturity
5.Variety of texture and sometimes flavor

Question 16

NUTRITIONAL VALUE OF VEGETABLES

Answer 16

1.VITAMIN A-
alugbati,ampalaya,kalabasa leaves,malunggay,pechay,sili leaves
2.VITAMIN C-
Cabbage type vegetables,bell peppers,lettuece,potatoes,dark green and yellow vegetables
3.VITAMIN B COMPLEX
-amapalata tops (bitter gourd leaves)
-kulitis(amaranth),pepper leaves,saluyot(jute),dried beans
4.COMPLEX CARBOHYDRATES
Wheat bread,whole grain breads and cereals,cabbage,carrots,brussels sprouts

Question 17

Functions of carbohydrate

Answer 17

1.Source of energy
2.source of B-Vitamins
3.Carbohydrate chosen
•fiber content
•Glycemic load diet
•Nutrient density and phytochemical content

Question 18

PREPARING FRESH VEGETABLES

Answer 18

1.WASHING
2.SOAKING
3.PEELING AND CUTTING

Question 19

BASIC KNIFE CUTS AND DEFINITION

Answer 19

1. Chopping - done with a straight, downward cutting motion.
2. Chiffonade (shredding) - making very fine parallel cuts.
3. Dicing-producing cube shapes
4. Diamond (lozenge) - thinly slicing and cutting into strips of appropriate
   width.
5. Mincing-producing very fine cut usually for onions and garlic
6. Julienne and baton net - making long rectangular cut
7. Pays Anne (Fermi ere) - making curved or uneven cuts of the same thickness
8. Rondelle-making cylindrical cut
9. Bias -making diagonal cut
10. Oblique, or roll cuts - making diagonal cut by rolling the long cylindrical vegetables.