princessflores166
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Summative Evaluation 1. Multiple Choice: Direction: Let us check your learning from this module. Read the following questions carefully and choose the letter that best describes the statement Write your answers in your paper. 1. It is a category of food which can be obtained from any part of plants which is edible a vegetable b. Meat c. sugar 2 They have to be prepared before they are ready to serve or used as ingredients in a cook dish a. Vegetables b. meat c. fruit 3. This is used to scrub vegetables a cutter b. boards c whisk d brush 4. Cauliflower, broccoli , squash blossoms and banana flowers are classified as a Leaves vegetables c. Stem vegetables b Flower vegetables d Stalk or Bulb vegetables 5 Tomatoes, eggplants, bitter gourd and chayote are a. Leaves vegetables c Stem vegetables b. Fruit vegetables d. Flower vegetables 6. What is the flavor components of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, chives, cabbage and broccoli? a. Flavonoidsb. Glutamic acid o Sugar d Sulfur compound 7. Which fat soluble is responsible for the green coloring of plants? a. Anthocyanins b. Carotenoids c. Chlorophyll d Lycopene 8. Which of the following are the factors to consider in choosing good quality vegetables? a Fresh vegetables should be crisp and bright in color b. Absence of decay or insect infestation C. Right degree of maturity d. All of these 9. What type of water needed in washing all fresh vegetables? a. Running and drinking water c. Distilled water b. Stagnant water d. Ice water 10. The quality of vegetable where it is crisp and has bright colors a Variety b. Fresh C. Mature 11. Which of the following is the most preferred method of thawing vegetables? a Use of microwave C. Cook from frozen b. Thaw under water d. Direct heat cooking 12. What will be the first thing to do before peeling, cutting or eating vegetables? a Cleaning b. Massaging c. Cutting d. Washing 13. Which of the following is the time frame of washing hands with hot soapy water? a. 15 seconds b. 30 seconds C 10 seconds d. 20 seconds 14. What will be the length of time in freezing leftover thawed and cooked vegetables? a. 2 to 3 days b. 3 to 5 days c. 3 to 4 days d. 1 to 3 days 15. Which of the following reasons in using the 10 degrees water temperature for washing vegetables? a To prevent thermal shock To absorb water. b To kill insects. d. To prevent damage. d. Damage​

Sagot :

xLilyx

Answer:

1.A

2.B

3.B

4.C

5.C

6.A

7.D

8.D

9.A

10.B

Explanation:

I hope this helps

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