Directions: Read the following statements carefully and choose the letter of the
correct answer
1. What should be done to prevent the loss of vitamins and minerals when
preparing vegetables?
A. Cut the vegetables only just before cooking,
B. Soak the vegetables in salted cold water.
C. Soak the vegetables for a long period of time.
D. Peel and cut the vegetables as thinly as possible.
2. Which vegetable needs soaking in cold salted water to remove insects?
A. Cabbage B. Celery C. Eggplant D. Leeks
3. How to prevent browning of vegetables after cutting or peeling?
A. Soak in baking soda.
B. Soak in salted cold water.
C. Cut the vegetables only before cooking.
D. Hold vegetables under water until ready to use.
4. What will happen if you soak the vegetables for a long period of time?
A. It will retain its color
B. The crispiness of vegetables will lost.
C. The soil inside the vegetables will be eliminated.
D. The flavor and nutrients of vegetables may be lost.
5. What is the other term of shredding?
A. Bias
B. Chop
C. Chiffonade D, Mince
6. What refers to a thin long strips cut of vegetables usually 1/8 x 1/8 x 2" long?
A. Chop
B. Chiffonade C. Dice
D. Julienne
7. Which of the following is a cylindrical cut?
A. Batonnet B. Diamond C. Paysanne D. Rondelle
8. What is cutting into square or cube evenly?
A. Chop
B. Dice
C. Mince
D. Paysanne
9. Which of the following cut is a small dice?
A. 1/8 x 1/8 cube
C. ax cube
B. % x 4 cube
D. 4 x 4 cube
10. What is similar to Julienne making long rectangular cut?
A. Batonnet B. Chiffonade C. Chop
D. Dice​