TEST 2

Question 1

good sources of food nutrients that are very important in everyday meals.

Answer 1

Vegetables

Question 2

Diets rich in potassium may help maintain normal blood pressure

TRUE OR FALSE

Answer 2

True

Question 3

_____ helps reduce blood cholesterol levels and may lower the risk of heart disease.

Answer 3

Dietary fiber

Question 4

It is important for proper bowel function.

Answer 4

Dietary fiber

Question 5

This vitamin helps heal cuts and wounds and keeps teeth and gums healthy.

Answer 5

Vitamin C

Question 6

Type of vitamin that aids in iron absorption.

Answer 6

Vitamin C

Question 7

This vitamin keeps eyes and skin healthy and helps to protect against infections.

Answer 7

Vitamin A

Question 8

This helps the body form red blood cells.

Answer 8

Folate (Folic acid)

Question 9

Nutritional Value of Vegetables that you can find in Vegetables.

Answer 9

Vitamin A,B,C

Question 10

Green leafy vegetables are sources of what Vitamin?

Answer 10

Vitamin A

Question 11

Beans and leafy greens are rich sources of what Vitamin?

Answer 11

Vitamin B

Question 12

Steps in Preparing Fresh Vegetables

Answer 12

Washing, Soaking, Peeling, and Cutting

Question 13

This is done with a straight, downward cutting motion.

Chiffonade, Chopping, Rondelle, Julienne

Answer 13

Chopping

Question 14

makes very fine parallel cuts.

Chiffonade, Chopping, Rondelle, Julienne

Answer 14

Chiffonade (shredding)

Question 15

producing cube shapes

Chopping, Dicing, Julienne, Mincing

Answer 15

Dicing

Question 16

producing very fine cuts usually for onions and garlic

Dicing, Julienne, Mincing, Pays Anne

Answer 16

Mincing

Question 17

making the long rectangular cut (Usually in Sopas)

Dicing, Julienne, Mincing, Pays Anne

Answer 17

Julienne

Question 18

making curved or uneven cuts of the same thickness.

Pays Anne, Bias, Rondelle, Mincing

Answer 18

Pays Anne (Fermi ere)

Question 19

making cylindrical cut

Pays Anne, Bias, Rondelle, Chiffonade

Answer 19

Rondelle

Question 20

making a diagonal cut

Bias, Chiffonade, Chopping, Dicing

Answer 20

Bias

Question 21

Identify the classification of this vegetable based on the parts of a plant.

Stems and shoots, Flowers, Fruits.

(Upo)

Answer 21

Fruits

Question 22

Identify the classification of this vegetable based on the parts of a plant.

(Sugar cane)

Stems and shoots, Bulbs, Fruits

Answer 22

Stems and shoots

Question 23

Identify the classification of this vegetable based on the parts of a plant.

(Puso ng Saging)

Flowers, Stems and Shoots, Roots and Tubers

Answer 23

Flowers

Question 24

Identify the classification of this vegetable based on the parts of a plant.

(Garlic, Onions)

Stems and Shoots, Bulbs, Roots and Tubers

Answer 24

Bulbs

Question 25

Identify the classification of this vegetable based on the parts of a plant. (Parsley) Seeds, Leaves, Stems and Shoots.

Answer 25

Leaves

Question 26

All of these are vegetables that contain polyunsaturated fats; EXCEPT: Avocado Chayote Olive Almond

Answer 26

Chayote

Question 27

7. Can we digest fiber? YES NO

Answer 27

NO

Question 28

Starchy foods are rich in..... Vitamins Protein Calcium Carbohydrates

Answer 28

Carbohydrates

Question 29

All fruit and vegetables are SWEET. TRUE FALSE

Answer 29

True

Question 30

10. Best description of fresh salad greens. Wrinkle-free Crispy if you bite Thick in diameter

Answer 30

Crispy if you bite