TLE on vegetables

Question 1

need to be prepared before they are ready to serve or used as an
ingredient in a cooked dish.

Answer 1

Vegetables

Question 2

Commercial kitchens typically classify in the following categories:

Answer 2

1. squash family,
2. roots and tuber,
3. seeds and pods,
4. cabbage family,
5. stem, stalks and shoots,
6. onion family,
7. fruit and vegetables,
8. leafy greens.

Question 2

These categories group vegetables according to their use in the kitchen.

Answer 2

Classifying Vegetables

Question 3

have extensive root systems and trailing vines.

Answer 3

Squash Family

Question 4

Besides the main vegetables, their flowers are often edible.

Answer 4

Squash Family

Question 5

is firm, free
of defects, and display no signs of mold.

Answer 5

Squash Family or Quality squash

Question 6

examples of Squash Family

Answer 6

(sugar pumpkin, pumpkin, butternut, buttercup,
kabocha, delicate, acorn, carnival, etc.).

Question 7

grow deep into the soil.

Answer 7

Roots and Tubers

Question 8

on the other hand, are large,
round, underground stems that grow just below the soil’s surface.

Answer 8

Roots and Tubers

Question 9

They both store and
supply their plants with food, making them nutrient rich.

Answer 9

Roots and Tubers

Question 10

of good quality
are firm, unwrinkled, undamaged, and have the right color.

Answer 10

Roots and Tubers

Question 11

this category is made up of edible seed vegetables.

Answer 11

Seeds and Pods

Question 12

Some of the pods
are edible as well, but the seeds are more nutritious.

Answer 12

Seeds and Pods

Question 13

of good quality are
firm, well-shaped, and without defects.

Answer 13

Seeds and Pods

Question 14

breed rapidly in cold weather.

Answer 14

Cabbage Family.

Question 15

Commercial kitchens use these plants flowers, leaves, and heads.

Answer 15

Cabbage Family.

Question 16

They are consumed,
whether fresh or fried.

Answer 16

Cabbage Family.

Question 17

Cauliflower, broccoli, and cabbage of good quality are firm and
heavy because of their size and inhibit the right color.

Answer 17

Cabbage Family.

Question 18

These vegetables are
harvested when they are still young and tender.

Answer 18

Stem, Stalks, and Shoots.

Question 19

of good quality are firm, undamaged, and
without brown areas.

Answer 19

Stem, Stalks, and Shoots.

Question 20

– vegetables are commonly used for seasoning and flavoring.

Answer 20

Onion Family

Question 21

Most of them
have good smell and taste.

Answer 21

Onion Family

Question 22

are firm, fresh, and have the right color.

Answer 22

Onion Family

Question 23

because they came from flowering plants and contained at least one seed.

Answer 23

Fruit Vegetables

Question 24

So, biologically, they are the plant’s fruit.

Answer 24

Fruit Vegetables

Question 25

Nonetheless, they are listed as vegetables for commercial kitchens because they are savory rather than sweet.

Answer 25

Fruit Vegetables

Question 26

of good quality has smooth and unblemished skin.

Answer 26

Fruit Vegetables

Question 27

Vegetables in this category may be served raw or cooked.

Answer 27

Leafy Greens.

Question 28

They shrink due to their high water content when cooked.

Answer 28

Leafy Greens.

Question 29

flavors range from mild to spicy.

Answer 29

Leafy Greens.

Question 30

good quality greens have crisp, bright leaves without any brown spots.

Answer 30

Leafy Greens.

Question 31

should be fresh and firm with closed compact tips.

Answer 31

Asparagus

Question 32

The green section of the _________ which is the edible part, should be tender.

Answer 32

Asparagus

Question 33

– look for fresh, clean beans that are tender, crisp, and reasonably well-formed.

Answer 33

Beans Snap

Question 34

Avoid those with scars.

Answer 34

Beans Snap

Question 35

inspect small flower buds for a stable, compact cluster; non should be sufficiently open to expose the yellow flower inside.

Answer 35

Broccoli

Question 36

The clusters should be dark or sage green and may have a violet cast.

Answer 36

Broccoli

Question 37

good quality products in terms of size are firm, rough, and relatively heavy.

Answer 37

Cabbage Head

Question 38

Yellow or discolored leaves show an excessive amount of waste loss.

Answer 38

Cabbage Head

Question 39

Heads with some outer leaves detached from the stem and held in place only by natural folding over the head may have unpleasant taste or a course texture.

Answer 39

Cabbage Head

Question 40

must be fresh, crisp, clean, and easily breaking stalks.

Answer 40

Celery

Question 40

should be sweet, firm, fresh, smooth, well-shaped, and generally well colored.

Answer 40

Carrots –

Question 40

The darker the color of the fruit, the more vitamin A the _______ has

Answer 40

Carrots –

Question 40

It is highly undesirable to use carrots that are limp, flabby, brittle, shriveled, with sign of decay.

Answer 40

Carrots –

Question 41

It should also be dense, sturdy, and with a good heart shape of standard length.

Answer 41

Celery

Question 42

Stems should be smooth inside, bright green stalks with shiny surfaces offer the best taste.

Answer 42

Celery

Question 43

Crispness is an essential quality, and ______ should not be wilted, pungent, woody, or stringy.

Answer 43

Celery

Question 43

may be elongated or short and dense.

Answer 43

Cucumber

Question 44

But it must be dark green and harvested before reaching full diameter with large size of the seed.

Answer 44

Cucumber

Question 45

that is almost straight and not severely curved, or constricted is considered the best

Answer 45

Cucumber

Question 45

– scars and cuts suggest poor quality.

Answer 45

Eggplant

Question 46

that is flabby, wilted, shriveled or soft, can result in product loss and bitter or weak flavor.

Answer 46

Eggplant

Question 47

Worm injury is usually evident on the surface.

Answer 47

Eggplant

Question 48

without a firm texture usually tastes bitter or otherwise poor in flavor

Answer 48

Eggplant

Question 49

should be crisp, clean, and tender.

Answer 49

Lettuce –

Question 50

Defects include different types of discoloration, fibrous stems, wilting seed stalks, and decay.

Answer 50

Lettuce –

Question 51

can be either white or green.

Answer 51

okra

Question 52

Pods can be short or chunky, long or thin.

Answer 52

okra

Question 53

Under light pressure, fresh ____ will snap quickly.

Answer 53

okra

Question 54

Avoid dried or dull-looking pods.

Answer 54

okra

Question 55

any size and variety should be solid, smooth, well-formed, and lean.

Answer 55

Potato

Question 56

They should not be rotten, sprouted, wilted, have blackheart green skin color from light exposure.

Answer 56

Potato

Question 57

must be bright red without any black spots.

Answer 57

Radishes

Question 58

They must be smooth, firm, tender, crisp, and have the strong flavor.

Answer 58

Radishes

Question 59

A slight pressure can determine crisp or rubbery, and they weigh less for their size.

Answer 59

Radishes

Question 60

should be uniform in size and shape, clear of cuts, plump and well-formed.

Answer 60

Tomatoes

Question 61

Avoid over ripe, soft or bruised tomatoes.

Answer 61

Tomatoes

Question 62

name the vegetables

Answer 62

1. Asparagus 2. Beans Snap 3. Broccoli 4. Cabbage Head 5. Carrots 6. Celery 7. Cucumber 8. Eggplant 9. Lettuce 10. Okra 11. Potato 12. Radishes 13. Tomatoes

Question 63

Classify the following vegetables. ________1. Lettuce

Answer 63

Leafy Green

Question 64

Classify the following vegetables. ________2. Garlic

Answer 64

Onion Family

Question 65

Classify the following vegetables. ________3. Avocado

Answer 65

Fruit-Vegetables

Question 66

Classify the following vegetables. ________4. Celery

Answer 66

Stems, Stalks, and Shoots

Question 67

Classify the following vegetables. ________5. Tomatoes

Answer 67

Fruit-Vegetables

Question 68

Classify the following vegetables. ________6. Yellow squash

Answer 68

Squash Family

Question 69

Classify the following vegetables. ________7. Beans

Answer 69

Seeds and Pods

Question 70

Classify the following vegetables. ________8. Carrots

Answer 70

Roots and Tubers

Question 71

Classify the following vegetables. ________9. Bell pepper

Answer 71

Fruit-Vegetables

Question 72

Classify the following vegetables. ________10. Pechay

Answer 72

Leafy Green

Question 73

Classify the following vegetables. ________11. Alugbati

Answer 73

Leafy Green

Question 74

Classify the following vegetables. ________12. Okra

Answer 74

Seeds and Pods

Question 75

Classify the following vegetables. ________13. Cauliflower

Answer 75

Cabbage Family

Question 76

Classify the following vegetables. ________14. Eggplant

Answer 76

Fruit-Vegetables

Question 77

Classify the following vegetables. ________15. Bitter gourd

Answer 77

Fruit-Vegetables