Name: __________________________________________________ Date: _______________________________
Directions: Write TRUE if the
statement is correct
otherwise FALSE. If your
answer is False, write the
correct word/words to make
the statement correct.
Write your answer in your
Activity Notebook.
1. Cook green vegetables
and strong-flavored
vegetables in a covered pot.
2. Addition of acid during
cooking softens vegetable
fibers.
3. Combine acid
vegetables like tomatoes to
green vegetables just before
service to prevent
discoloration of greens.
4. If vegetables must be
cooked ahead of time, cook
thoroughly and then
chill rapidly.
5. Never use baking soda
with green vegetables.
6.
F r o z e n
v e g e t a b
l e s
r e q u i r e
l o n g e r
t i m e i n
c o o k i n g
.
7. Season liquid before
adding vegetables to blend
flavors of herbs and
spices.
8. Frozen vegetables can
be cooked directly into
steamer or by boiling in
salted water.
9. Canning makes
cooking with vegetables
easier and more convenient.
1
I. True or False
Directions: Write TRUE if the statement is correct otherwise FALSE, if your answer is False. Write your
answer in the space provided before each number.
____________ 1. Cook green vegetables and strong-flavored vegetables in a covered pot.
____________ 2. Choose vegetables according to the type of storage that is available as veggies have different shelf
lives.
____________ 3. The benefits of certain veggies should also be considered with regards to the person eating the
prepared food.
____________ 4. If vegetables must be cooked ahead of time, cook thoroughly and then chill rapidly.
____________5. Never use baking soda with green vegetables.
____________6. Cook vegetable as close to service time as possible, and in small quantities. Avoid holding for long
periods on a steam table.
____________7. Seasonings should be strong and should mask the natural garden flavors.
____________8. Frozen vegetables can be cooked directly into steamer or by boiling in salted water.
____________9. Canning makes cooking with vegetables easier and more convenient.
____________10. Stir-frying is similar to sautéing but the pan is left steady and the items being cooked are stirred not
tossed in hot fat with spatulas or other tools.
II. Multiple Choice: Read each item then encircle the letter of the correct answer.
1. A brown sauce containing delicately browned fried red onions.
a. Bretonne b. Crème c. Hollaindaise d. Itallian
2. It is used to finish cooked or partially cooked vegetables by browning or glazing them on top. Bread crumbs are
sometimes used to give a pleasing brown color and to prevent drying.
a. Grilling b. Sauteing c. Pan Frying d. Broiling
3. These are vegetables that had their temperature reduced and maintained below their freezing point for
storage and transportation purposes.
a. Frozen b. Canned c.Dried d. Fresh
4. It is a dry heat cooking method use to cook vegetables in hot pan and a small amount of fat to cook food quickly.
a. Sauteing b. Braising c. Broiling d. Deep-Frying
