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Vegetables
Test Description: Chapter 29
Instructions: Answer all questions to get your test result.
1) How do you store most vegetables?
A
Plastic bags
B
All of the above
C
Airtight containers
D
Refrigerator
2) Bell peppers, tomatoes, and raw cabbage are good sources of what vitamin?
A
Vitamin B
B
None of the above
C
Vitamin C
D
Vitamin D
3) High in nutrients and requiring minimal cooking, _______ are the plant part that grows new plants.
A
Stems
B
Seeds
C
Flowers
D
Fruits
4) A _______ is a large underfroung stem that stores nutrients.
A
Bulbs
B
All of the above
C
Tuber
D
Fruit
5) Which of the following are fruits (vegetables)?
A
All of the above
B
Cucumbers
C
Tomatoes
D
Peppers
6) What do you look for when choosng quality vegetables?
A
All of the above
B
Ripeness and Condition
C
Color and Texture
D
Shape and Size
7) _____ vegetables even if you are planning to peel or cook them.
A
Wash
B
Cut
C
Season
D
Bleach
8) ______ affects vegetables' nutrient content, texture, color, and flavor.
A
Washing
B
Cooking
C
Drying
D
Eating
9) _____ is similar to stewing but uses less liquid.
A
Simmering
B
Steaming
C
Braising
D
Pressure-cooking
10) Most canned vegetables are packed in ________.
A
Water
B
Milk
C
Mustard
D
Ketchup
*select an answer for all questions
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