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1. 1.Which of the following vegetables is rich in carbohydrates? A.legumes, peas, and beans B.Nuts, olives, and avocado C. Mushroom, tomatoes, and radish D. Seeds, roots, and tubers

2. 2.What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli? A.Flavonoids B. Glutamic acid C. Sugar D. Sulfur compounds

3. 3.Which tool is used to drain excess water after washing vegetables? A.Bowls C. Steamer B. Colander D. Utility tray

4. 4.Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid (stock, water, wine) then covering and cooking it slowly? A.Boiling C. Braising Baking D. Sautéing

5. 5.Which fat soluble compound is responsible for the green coloring of plants? A.Anthocyanins C. Chlorophyll B.Carotenoids D. Lycopene

6. 6.Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient she needs? A.Alugbati C. Lettuce B.Potatoes D. Saluyot

7. 7.Which of the following plating styles is not a classic arrangement? A.The starch or vegetable item is heaped in the center while the main item is sliced and leaned up against it. B.The main item in the center, with vegetable distributed around it. C.The vegetable item in front and main item, starch item and garnish at the rear. D.The main item is in the center with neat piles of vegetables carefully arranged around.

8. 8.Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she use? A.Butcher knife C. Cutting knife B.Channel knife D. Paring knife

9. 9.What kind of knife is used in removing the hard core of a cabbage? A.Butcher knife C. Cutting knife B.Channel knife D. Paring knife

10. 10.At what temperature in a dry, dark place should potatoes and onions be stored? A.50 – 650F C. 60 – 850F B. 40 – 450F D. 70 – 950F

11. 11.Which of the following vegetables is cooked uncovered? A.Fruit vegetables C. Roots and tubers B.Green vegetables D. Yellow vegetables

12. 12.Which kind of fish has no internal bone structure? A.Fin fish C. Round fish B.Freshwater fish D. Shell fish

13. 13.Which of the following fish is high in fat? A.Bass C. Mackerel B.Cod D. Red Snapper

14. 14.Which of the following fish is low in fat? A.Cod C. Trout B.Salmon D. Tuna

15. 15.Which market form of fish is viscera, head, tail and fins are removed? A.Butterfly C. Fillet B.Dressed D. Sticks

16. 16.Which of the following is a freshwater fish? A.Bluefish C. Grouper B.Cat fish D. Sole

17. 17.Which market form of fish are both sides of a fish still joined but bones are removed? A.Butterfly C. Fillet Drawn D. Steak

18. 18.Which of the following is the second step in scaling whole fish? A.Begin to rake the scales from the tail towards the head. B.Remove the scales on both sides of the fish. C.Hold the fish down firmly with your hand near its head. D.Lay your fish flat on the board.

19. 19.Which of the following is the third step in opening an oyster? A.Cut muscle from bottom cup. B.Insert oyster knife at hinge slowly but firmly C.Push knife into oyster and slice muscle from top shell D.Twist knife handle to open the oyster.

20. 20.Which of the following is a characteristic of a fresh fish? A.With fresh and foul odor B.Eyes are dull, shiny and bulging C.Gills are pink or red D.Flesh shrink when pressed

21. QUARTER II PREPARE VEGETABLE AND SEAFOOD DISHES

22. A B C D P erform Mise‘en place ; P repare and cook vegetable and seafood dishes; P resent vegetable and seafood dishes; S tore vegetable and seafood dishes. Objectives:

23. Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, and flower used in a dish either raw or cooked. PREPARE VEGETABLE DISHES

24. Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, and flower used in a dish either raw or cooked. PREPARE VEGETABLE DISHES

25. Vegetables provide nutrients vital for health and maintenance of your body. Eating vegetables provides health benefits to people like reduced risk of some chronic diseases including heart attack and stroke, protect them against certain types of cancers .

26. Classifications of Vegetables According to parts of plants

27. GROUND FAMILY

28. Which is which?

29. Seeds and pods FAMILY

30. Which is which?

31. Roots and tubers FAMILY

32. Which is which?

33. Cabbage FAMILY

34. Which is which?

35. Onion FAMILY

36. Which is which?

37. Green Leaf FAMILY

38. Which is which?

39. Mushrooms FAMILY

40. Which is which?

41. According to Chemical Composition Carbohydrates rich   vegetables   –   seeds,   roots,   tubers Protein -rich   vegetables   –legumes,   peas,   beans Fat -rich   vegetables   –   nuts,   olives,   avocado High   moisture   content   –   mushroom,   tomatoes,   radish,   green leafy   vegetables

42. According to Nutritive Value  Vitamin A -rich vegetables – green leafy and yellow fruits and vegetables  Vitamin C -rich vegetables – yellow vegetables Vitamin B (complex) – legumes, peas, beans

43. Tools and Equipment Needed in Preparing Vegetables

44. A B C D Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text

45. A DD YOUR KEYWORDS KEYWORDS Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text KEYWORDS Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text KEYWORDS Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text Add Text

46. A DD YOUR CONCLUSION Add Text Add Text Add Text Add Text Add Text Add Text Keywords Keywords Keywords

47. THANK YOU