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2. The following are the benefits of eating
vegetables, EXCEPT:
A.Increase blood pressure
B.Protect against certain types of cancers
C.Reduce obesity and type two diabetes
D.Reduce risk of chronic diseases including
heart attack and strokes

3. Which of the following nutrient helps the
body to form red blood cells?
A.Vitamin A C. Potassium
B.Vitamin C D. Folate (Folic Acid)

4. Which of the following is TRUE about classic
arrangement in plating styles?
A.Main item in front, vegetables, starch
items and garnish at the rear
B.Main item in the center, with vegetables
distributed around.
C.Main item in the center with neat piles of
vegetables carefully arranged around.
D. All of these

5. What do you call to a cooking method
that employs hot steam to conduct the
heat to food?
A.Boiling C. Frying
B.Braising D. Steaming

6. It is a cooking method that simmers
meat and vegetables in a small
amount of liquid in a covered pot?
A.Boiling C. Frying
B.Braising D. Steaming

7. The following are effects of cooking,
EXCEPT;
A.Changes in color
B.Changes in taste
C.Changes in texture
D. Changes in nutrients

8. Which of the following vitamins may
be destroyed in heat?
A.Vitamin AC. Vitamin C
B.Vitamin B D. Vitamin E

9. Which of the following is a technique in
cooking frozen vegetables?
A. Add salt
B. Cook from the frozen state
C. Examine all frozen products when
received to check the quality
D. All of these

10. Which of the following is used to
enhance the flavor of canned
vegetables?
A.Butter C. Margarine
B.Lard D. Oil

11. This culinary term of vegetable means
bouquet of vegetables.
A.Bouquetere C. Dubarry
B.Ceecy D. Nicoise

12. TRUE OR FALSE
1. Canned vegetables should be boiled for a long time.
2. Using butter can enhance the flavour of most
vegetables.
3. Frozen vegetables are slightly salted during
processing.
4. Pour sauce around or under the dish covering the
whole part of the dish.
5. Frozen vegetables require longer time in cooking.

13. COLUMN A COLUMN B
_______1. Judic a. asparagus
_______2. Clamart b. peas
_______3. Ceecy c. braised lettuce
_______4. Jardiniere d. cauliflower
_______5. Dubarry e. a piece of the peel of a citrus fruit
_______6. Mince f. shredded or finely cut vegetables
_______7. Zest g. carrots
_______8. Chiffonade h. mushroom
_______9. Allumettes i. to cut or chop into a very small piece
_______10. Forestiere j. garden vegetable
k. vegetable cut into small matchstick
shapes

14. 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

15. FIFO stands for ______________________________.
A.First in first out C. First out first in
B.First in fast out D. First in fall out

16. These must be thoroughly washed with
soap and water after touching food and
before performing the next job.
A.hands B. food
C. tools D. container

17. This should be light-colored so that the
stains are immediately visible.
A.clothing B. apron
C. gloves D. mask

18. The temperature where bacteria will
multiply rapidly is _________________.
A.15 to 55 degrees C
B. 25 to 55 degrees C
C.10 to 50 degrees C
D. 15 to 55 degrees C

19. When used, there is a strong chance that the food
may have deteriorated or have gone off by the
time you come to use it. What is being referred to?
A. labeling B. canning
C. planning D. freezing

20. _________________ is the process in which both cooked and
raw materials are stored in appropriate conditions for
future use without any entry or
multiplication of microorganisms.
A. food storage C. freezing food
B. food refrigeration D. proper storing

21. These vegetables may lose their flavor and
nutrients when you refrigerate them. They
can also develop an undesirable texture.
A. lettuce B. eggplant
C. broccoli D. tomatoes

22. The proper container in storing washed
and cut product to preserve its freshness
and will have a limit contact with air.
A. plastic bag B. cellophane
C. box D. plastic

23. The method that does not improve quality of the
vegetables, but is fairly
easy to do if one has access to a freezer is called
_________________.
A. drying C. curing and salting
B. canning D. freezing

24. TRUE OR FALSE
1. Do not check the expiration date of the foods stored
2. It is important to check through the refrigerator and the freezer
Periodically
3. Use first the food that is stored at the back of the new ones.
4. Good food storage practices make the kitchen easier to navigate which
will result to less time wasted.
5. In dealing with food, it is not important to observe personal hygiene
6. Not all food wastage is down to poor stock rotation or failure to observe
correct FIFO practice.
7. The labels can be placed in the cabinet for everybody to see
8. Be sure to stock refrigerated and frozen goods before room temperature
items.
9. By using FIFO food storage system, you cannot ensure that the food with
the nearest best before or use-by dates are used first.
10. FIFO stands for First-In First-Out