PLANT-BASED FOODS

Question 1

food sources

Answer 1

leaves
stems
roots
fruits

Question 2

used as vegetable, fruit processed to yield by products useful in the preparations of more flavorful dishes

Answer 2

plant parts

Question 3

chief function is photosynthesis; used as food justifies more the benefits derived

Answer 3

plant leaf

Question 4

prime support of the plant providing framework and point of attachment for the other organs

Answer 4

stem

Question 5

organ for anchorage and absorption of minerals from soil; provides for nutrientsserving as food cooked in variety of ways

Answer 5

root

Question 6

reproductive part; commonly consumed during meals and prepared as basic ingredients used as vegetables, flavorings, side dishes

Answer 6

fruit

Question 7

cacao, important source of material for chocolate prepared as hot or cold drinks

Answer 7

beverage

Question 8

offers a profitable business
one among the world’s top vegetable crops
easy to produce, can be eaten fresh, cookes, or combined with other food
prefers deep, well-drained humus rich soil

Answer 8

Cabbage (Brassica oleraceae)

Question 9

1/3 od the farmers are into cabbage production, major cash crop

Answer 9

benguet

Question 10

heat tolerant lowland types of cabbage

Answer 10

F1KK and F1KY

Question 11

well known varieties, highland types of cabbage

Answer 11

Marion market
Scorpio F1 hybrid
Rareball

Question 12

high fiber content and known as salad vegetable
most of the varieties can grow in cool and high elevation areas

Answer 12

lettuce

Question 13

compressed rosette of leaves and loose arrangement

Answer 13

loose leaf

Question 14

leaf formation that is tight and overlapping and is locally popular

Answer 14

crisphead

Question 15

less compressed and smaller leaves than the crisp head

Answer 15

butterhead

Question 16

one with big midrib that overlay into loose head-like structure, straight, oblong bunches of coarse, thick leaves

Answer 16

romaine or cos

Question 17

stem lettuce with thick and erect stem

Answer 17

celtuce

Question 18

with extended leaves and loose semi-closed head

Answer 18

Latin

Question 19

produces up to 35% oil

Answer 19

oilseed lettuce

Question 20

spuds or tubers; rich in minerals
prefers deep or well-drained soil
prepared as chips or fried
low level of nitrogen and high levels of phosphorus are recommended

Answer 20

potato (Solanum tuberosum)

Question 21

a primary food and favorite snack processed into chips and other foods and prepared as boiled or sweetened
commercially produced in the Philippines
seen as health food

Answer 21

Sweet potato

Question 22

largest producer and known as the “sweet potato bowl” of the philippines

Answer 22

Tarlac

Question 23

has the potential to deter food and economic emergencies

Answer 23

saving crop

Question 24

edible root crop, consumed either fresh or cooked, a good source of vitamin A or beta carotene, B vitamins, and potassium

Answer 24

carrot (Daucus carota)

Question 25

carrot cultivar with deep orange color, commonly chosen in market

Answer 25

New Kuroda Gosun

Question 26

carrot cultivar which is excellent in terms of quality

Answer 26

Nantes strains

Question 27

carrot cultivar that have poor, distorted roots

Answer 27

Long rooted

Question 28

carrot cultivar that have good yield but not of good quality

Answer 28

Danver's Half Long and Chantenay

Question 29

genus Saccharum where it belongs

Answer 29

sugar cane

Question 30

cultivated sugar cane

Answer 30

S. officinarum

Question 31

wild sugar cane

Answer 31

S. spontaneum

Question 32

known for its nutritional content, especially potassium which helps improve blood circulation

Answer 32

Banana

Question 33

a native delicacy in the philippines offer high potential for income

Answer 33

Saba banana chips

Question 34

in banana, which is removed to increase size and weight of the fruit

Answer 34

male bud or puso

Question 35

most commonly known fruit vegetable in the world originally from South America contains one of the most powerful antioxidants, the carotene lycopene helps improve skin against UV rays

Answer 35

Tomato

Question 36

lady's finger or gumbo saluyor a bunga in ilocano, kaluyot in ifugao young immature fruits can be cooked - fried, blanched, or consumed fresh

Answer 36

Okra

Question 37

okra varieties

Answer 37

smooth and ridged

Question 38

high value crop fresh sweetness and aroma have made it a popular ingredient in many food preparation also known to have importance in the garment industry and in traditional medicine

Answer 38

Pineapple

Question 39

known as langka, a green spiked fruit and juicy golden yellow flesh once ripe thrives best in areas with plentiful and evenly dispersed rainfall, deep sand, or loam soil can be eaten raw or cooked, consumed as dessert or as vegetable

Answer 39

Jackfruit

Question 40

annual crop, monoecious with long running or short bushy stem that may be even soft to hard and round to angular with solitary lemon yellow to deep orange flowers can grow in many soil types although organic rich medium is preferred prepared as dishes cooked with coconut milk

Answer 40

Squash

Question 41

small, herbaceous, and vertically growing tree that produces latex or milky sap, an irritant, which is treated into papain and utilized as meat tenderizer fruit when still green can be cooked with coconut milk or prepared as atchara and used in tinola ripe fruit has color ranges such as yellow, yellow orange, red, red orange

Answer 41

papayang-uwak

Question 42

a shrub that bears fruit rich in vitamin A and C, potassium, phosphorus, and calcium grown in low, mid, and high elevation sites during the dry season harvest is through picking with the use of a shear

Answer 42

Sweet Pepper

Question 43

perennial plant with berry like aromatic pungent fruits; green when unripe and red at maturity grows well in loose, well-drained in almost soil types

Answer 43

Black Pepper

Question 44

obtained when drying under the sun

Answer 44

black pepper

Question 45

soaked, treated, outer skin removed before drying

Answer 45

white pepper

Question 46

a component vegetable in various dish preparations and processed for canning

Answer 46

corn

Question 47

varitety used in baby corn production

Answer 47

sweet corn

Question 48

rich in vitamins A and C, potassium, calcium, and phosphorus petioles are long and thick, at the top part are leaflets which are compound and the aroma is intense

Answer 48

Celery

Question 49

common cultivar of celery

Answer 49

Tall Utah

Question 50

condiment and flavor when cooking an annual crop with bulbs that formed from the younger leaf's axillary buds leaves are green and flat with folded blades prefers cool weather and dry atmosphere

Answer 50

Garlic

Question 51

produced seeds of the flowering plants in Genus Coffea

Answer 51

Coffee

Question 52

used in instant coffee, known as kapeng manipis with fairly strong taste

Answer 52

Coffea robusta

Question 53

excellent flavor and aroma and the most commercially grown species

Answer 53

Coffea arabica

Question 54

kapeng makapal, has pharmacopical taste

Answer 54

Coffea excelsa

Question 55

kapeng barako, very strong pharmacopical taste, flavor, and distinct smell

Answer 55

Coffea liberica