Vegetables and Etiquette

Question 0

Plates, cups, saucers, and bowls

Answer 0

Dinnerware

Question 1

All items needed at the table to serve/eat a meal

Answer 1

Table appointments

Question 2

Knives, forks, and spoons

Answer 2

Flatware

Question 3

Glasses and cups

Answer 3

Beverage ware

Question 4

Serving bowls, terrains

Answer 4

Hollowware

Question 5

Table cloth, place mat, and napkin

Answer 5

Table linen

Question 6

Space needed for everyone to hold table ware

Answer 6

Cover

Question 7

How should appointments be handled

Answer 7

So you do not touch the eating surface

Question 8

Allow how much space for. Cover

Answer 8

20-24 inches

Question 9

How far should plates and flatware be from tables edge

Answer 9

1 inch

Question 10

Where is the plate placed

Answer 10

Center of cover

Question 11

How is flatware arranged

Answer 11

In order of use

Question 12

Refers to social behavior

Answer 12

Manners

Question 13

Society rules that guide manners

Answer 13

Etiquette

Question 14

Why is it important to know proper table etiquette

Answer 14

Relax in unfamiliar area, be respectful, impress client/employer

Question 15

Three basic uses for a fork

Answer 15

Carry food to mouth, cut soft foods (cake or waffle), and hold food while cutting

Question 16

How is a fork held when used to eat

Answer 16

Like a pencil with tons up

Question 17

How is a fork held cutting soft foods

Answer 17

Sideways

Question 18

Where is the fork when not in use

Answer 18

On the plate

Question 19

At the end of a meal, place the fork

Answer 19

In the center of the plate

Question 20

Hold a knife in

Answer 20

Right(dominant) hand

Question 21

How many bites should be cut at a time

Answer 21

1 or 2

Question 22

After cutting, place knife

Answer 22

On the edge of plate with blade towards you

Question 23

At the end of the meal, place the knife

Answer 23

In the center of plate with edge towards you

Question 24

Spoons are used for

Answer 24

Food that can't be eaten with a fork

Question 25

Where should the food be eaten relative to the spoon

Answer 25

The tip

Question 26

When using soup spoon, dip...and sip from

Answer 26

Away from body;side

Question 27

Napkins are used for

Answer 27

Protecting clothes, blot mouth, and wipe fingers

Question 28

After sitting for a meal, place napkin

Answer 28

On lap at a comfortable size

Question 29

After meal, place napkin

Answer 29

Unfolded to the left of the plate

Question 30

Men should set women

Answer 30

Near him

Question 31

When passing dishes, pass

Answer 31

In one directipn

Question 32

Wait for the host...before eating

Answer 32

To eat first

Question 33

If you can't eat something,

Answer 33

Leave it without comment

Question 34

Never place eating utensils back on

Answer 34

Table

Question 35

Keep free hands in

Answer 35

Lap

Question 36

Only serve yourself if

Answer 36

Other person gave permission first

Question 37

Take...portions

Answer 37

Average sized

Question 38

Tear bread....; tear biscuits...

Answer 38

Quarters; halves

Question 39

Remove non swollowable foods from mouth

Answer 39

With index and thumb as inconspicuously as possible

Question 40

If you burp, cough, or sneeze

Answer 40

Cover mouth and quietly say excuse me

Question 41

To serve food

Answer 41

Use serving spoon or fork (not flatware)

Question 42

Most vegetables are low in

Answer 42

Cost and calorie

Question 43

Vegetables add what to a meal

Answer 43

Color, texture, flavor, and nutrients

Question 44

Bulb

Answer 44

Garlic and onions

Question 45

Flower

Answer 45

Artichoke, broccoli, and cauliflower

Question 46

Fruits

Answer 46

Tomatoes, cucumber, eggplant, okra, peppers, pumpkins, and squash

Question 47

Stems

Answer 47

Asparagus and celery

Question 48

Leaves

Answer 48

Brussels sprouts, cabbage, lettuce,and spinach

Question 49

Seeds

Answer 49

Peas, corn, and beans

Question 50

Tuber

Answer 50

Jerusalem artichokes

Question 51

Roots

Answer 51

Carrots, beets, parsnips, radishes, rutabagas, sweet potato, and turnips

Question 52

Leafy green color

Answer 52

Spinach, chard, kale

Question 53

Deep yellow color

Answer 53

Carrots, sweet potatoes, pumpkin

Question 54

Strong flavor

Answer 54

Cabbage, Brussels sprouts, turnips, cauliflower

Question 55

Mild flavor

Answer 55

Peas, beans, potatos

Question 56

Selecting vegetables

Answer 56

Look for color and firmness; avoid bruises & decay

Question 57

Choose what size

Answer 57

Medium

Question 58

In season vegetables are

Answer 58

High in quality and low in price

Question 59

Store corn; tomatoes; leafy greens; onions; potatoes, hard rind squash, eggplant, rutabagas

Answer 59

Husks; ripe at room temp then refrigerate; wrapped in damp towel placed in crisper; room temp or slightly cooler; cool, dark, dry place

Question 60

Canned vegetables available

Answer 60

Whole, sliced, pieces

Question 61

How are frozen and fresh veggies similar and different

Answer 61

Similar in appearance and flavor but texture is altered

Question 62

Blanch

Answer 62

Preheat in boiling water then ice immediately

Question 63

Legumes

Answer 63

Peas, beans, lentils

Question 64

Legumes are high on

Answer 64

Fiber and protein

Question 65

How are legumes often used

Answer 65

Meat substitute, soup, salads

Question 66

Choose legumes that are

Answer 66

Uniform size and brightly colored

Question 67

Prepare veggies

Answer 67

Cook in little water for short time

Question 68

Green vegetables contain; affected by;cook with lid

Answer 68

Chlorophyll;heat; off

Question 69

Yellow vegetables contain;not affected by; cook with lid

Answer 69

Carotene; heat; on

Question 70

White vegetables contain; avoid

Answer 70

Flavones (water soluble) over cooking

Question 71

Red vegetables may react with alkali present in some water and turn; prevent color change; keep lid

Answer 71

Purple; add small amount of vinegar or lemon juice; on

Question 72

Classification for potatoes

Answer 72

All-purpose, baking, new (not variety just sent to market immediately after harvest)

Question 73

New and red potatoes are best for....because they

Answer 73

Boiling, oven-baking, frying, salad; hold shape

Question 74

Baking and russet potatoes are best for

Answer 74

Baking and mashing

Question 75

All-purpose potatoes are best for

Answer 75

Baking and boiling

Question 76

French fries/hash browns are made from...potatoes

Answer 76

New/cooked

Question 77

Vitamin A veggies

Answer 77

Carrots, spinach, sweet potatoes, and collards

Question 78

Vitamin C vegetables

Answer 78

Tomatoes, broccoli, cauliflower, peppers, Brussels sprouts

Question 79

Folate functions and deficiencies (symptoms)

Answer 79

Helps produce normal red blood cells, convert food to energy, helps pregnant women prevent damage to brain and spinal cord; poor diet, impaired absorption, unusual need by body tissues; inflammation of tongue, digestive disorder, anemia

Question 80

Anemia and symptoms

Answer 80

Reduces number of red blood cells (weakness and fatigue)

Question 81

Carbohydrates vegetables

Answer 81

Tuber, seeds, roots

Question 82

Folate vegetables

Answer 82

Broccoli, leafy greens, dried peas, and beans