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