TABLE OF SPECIFICATION QUESTIONS

NAME: ________________________________________ DATE: ___________________

TEST I. Classification of Vegetables.

A. Identify the following vegetables according to their classifications.
______________1. Squash
______________2. Potato
______________3. Tomato
______________4. Lettuce
______________5. Rosemary
B. Fill in the blanks.
Vegetable is any _______________ parts including stems and stalks, roots,
tubers, bulbs, leaves, flowers and fruits. They are generally consumed raw or
cooked with a __________, in a mixed dish as an appetizer or in a ___________.
The following are the different classification of vegetables.

TEST II. Tools and equipment needed in preparing vegetables.

C. Match Column A with Column B.
A B
______________9. Grater A.

______________10. Potato Masher B.

______________11. Garlic Press C.

______________12. Peeler D.

______________13. Food Processor E.

D. Explain and define the uses of the following tools and equipment.
14. Oven –
15. Wooden Spoon –
16. Cutting Board –
17. Frying Pan –

TEST III. Applied safe and accurate cutting technique

E. Identify the Following
______________18. This is to cut it into irregularly shaped pieces.
______________19. These are thin square or roughly square, circle cuts.
______________20. This is also called the roll cut; this is for long, cylindrical
vegetables such as Carrots.
______________21. Cutting leaves into fine shreds. Its applied more often to
lettuce and sorrel.
______________22. This is an irregular slice. Shapes may vary, depending on the
item but the piece should be of uniform size.

F. Describe and explain the following basic cutting techniques. (2points each)
23-24. Oblique Cuts

25-26. Cutting Parisienne

27-28. Cutting Tournéed

G. Identify the Parts of the Knife.

 30.
29.

31. 34.

32. 33.

TEST IV. Characteristics of vegetable.

H. Choose the letter of the best answer.
________35. Outer rind hard and firm. Avoid immature, cracked or split
specimens.
a. Squash c. Pumpkin
b. Turnip d. Garlic
________36. Roots at least 1- ½ to 2- ½ inches of diameter. Trim tops to 1 inch;
leave taproot 2 to 3 inches long.
a. Squash c. Pumpkin
b. Turnip d. Garlic
________37. Deep, even colour, thick-fleshed and heavy in weight for size of
specimen. Free of blemishes and dirt.
a. Squash c. Pumpkin
b. Turnip d. Garlic
________38. Medium-sized bulbs with small, well-dried necks. The outer scales
should be intact and the roots trimmed close to the bulbs.
a. Squash c. Pumpkin
b. Turnip d. Garlic
I. Enumerate the guides in choosing vegetables.
39.
40.
41.
42.

TEST V. Components and nutritional value of vegetable

J. Encircle and choose the best answer.
43. These are a good source of vitamin C, folic acid, iron, and potassium.
a. Yellow Corn c. Cabbage
b. Carrots d. Green beans
44. This is high in vitamin C, folic acid, calcium, potassium and fiber.
a. Yellow Corn c. Cabbage
b. Carrots d. Green beans
45. These are rich in beta-carotene, vitamins A and K, and potassium.
a. Yellow Corn c. Cabbage
b. Carrots d. Green beans
46. This is high in beta-carotene and lutein. It also supplies vitamins B, iron,
magnesium, potassium, and folic acid.
a. Yellow Corn c. Cabbage
b. Carrots d. Green beans
K. Complete and write your answers in the table
Established or
Proposed Effects on
Vitamins and Minerals Sources Human-Wellness
Prevents Scurvy, Aids
Broccoli, Cabbage,
Wound Healing, Healthy
47. Leafy Greens, Pepper,
Immune System,
Potato, Tomato
Cardiovascular-Disease
Dark-Green Vegetables
(Such as Spinach, And
Turnip Greens), Orange
Vegetables (Such as
VITAMIN A Carrots, Pumpkins and 48.
(Carotenoids) Sweet Potato), Orange-
flesh Fruits (Such as
Apricot and Papaya),
Tomato
 Synthesis Of Pro-
VITAMIN K 49. Coagulant Factors,
Osteoporosis

Nuts (Such as Almonds,

Cashew Nuts,
Heart-Disease, Ldl-
Pistachios, Peanuts,
Oxidation, Immune-
50. Walnuts), Corn, Dry
System, Diabetes,
Beans, Lentils and
Cancer
Chickpeas, Dark-Green
Leafy Vegetables
 TABLE OF SPECIFICATION
ANSWER KEY

1. Cucurbits
2. Tubers
3. Fruits
4. Leafy Green
5. Herbs
6. Edible Plants
7. Main Dish
8. Salad
9. E
10. A
11. D
12. B
13. C
14. A thermally insulated chamber used for baking.
15. Most of the cooks prefer this tool in cooking in nonstick cookware.
16. The surface we used to prepare / cut vegetables or meat.
17. General term for pans used for frying or searing.
18. Chop
19. Paysanne
20. Oblique Cuts
21. Chiffonade
22. Fermier
23-24. To make oblique cuts, cut the vegetable at a sharp angle, roll one
quarter turn, and make another cut.
25-26. Place the ball cutter against the potato. With the thumb, press the
cutter firmly into the p otato as far as it will go. Lift the handle of the cutter
outward, twist the cutter around , and remove the ball
27-28. Cut the potatoes/ carrots roughly into pieces slightly larger the final
size desired. Cut off the top and bottom of each piece so the top and bottom are
flat and parallel. Hold the potato/ carrots between the thumb and forefinger.
Place the paring knife against the top edge as shown and the thumb of the
cutting hand firmly against the potato. Your hand should be far enough on the
blade to maintain steady control. Cut down toward your thumb with a curving
movement of the blade. Turn the potato/ carrots slightly(one seventh of a full
turn, to be exact) and repeat the motion.
29. Spine
30. Rivet
31. Tip
32. Edge
33. Heel
34. Tang
35. A
36. B
37. C
38. D
39. Careful selection and correct storage of vegetables
40. Buy only what you can use while it is still fresh
41. Cost should not be the first consideration. Learn to recognize blemishes,
such as cuts or bruises that do not affect food values and take advantage of the
lower prices.
42. Choose on the basis of the use for the vegetables. An example is: carrots
used in a stew don’t have to be straight and all the same size as they would for
a veggie tray.
43. D
44. C
45. B
46. A
47. VITAMIN C (Ascorbic Acid)
48. Night Blindness Prevention, Chronic Fatigue, Psoriasis, Heart Disease,
Stroke, Cataracts
49. Nuts, Lentils, Green Onions, Crucifers (Cabbage, Broccoli), Leafy Greens
50. VITAMIN E (Tocopherols)