QUITOR, MARJORIE M.
BSHM 1C
CHAPTER 10
Enhancement Activities:
1. What are the different types of vegetable cuts?
Allumette Cut
Julienne Cut
Batonnet Cut
Allumtte Cut
Jullienne
Rough Jullienne
Large Dice
Medium Dice
Small Dice
Paysanne
Chiffonade
Roundelle Slice
Oval Slice
Brunoise
Rolling cut
Tourne
Split
Wedges
Crush
Mire Poix
2. What is the role of vegetable dish in a meal?
Vegetable provides health benefits to every consumer. Having a vegetable
dish in every meal can help the person lessen the risk of some chronic diseases.
It is important for human health because of its vitamins, minerals, and dietary
fiber contents.
Follow-up questions:
1. What are the common health benefits of eating vegetables?
Eating vegetables can lower blood pressure, reduce the risk of heart
disease and stroke, prevent some types of cancer, lower risk of eye and
digestive problems, and have a positive effect upon blood sugar, which can help
keep appetite in check.
2. How to enhance the flavor of a vegetable dish?
To enhance the flavor of the vegetable dish, we may use salt since
many vegetables contain bitter flavors. The use oil is also one way to make it taste
better, fat carries flavor and makes everything taste better. Use also good
quality vegetables and lastly, use tasty accompaniments such as butter, chili oils,
soy sauce, fresh herbs, spices, and many more.
CHAPTER 11
Enhancement Activities:
1. What are the different types of pasta?
Long Noodles.
Ribbon-Cut Noodles.
Short-Cut Extruded Pasta.
Decorative Shaped Pasta.
Irregular Shaped Pasta.
Minute Pasta.
Stuffed Pasta.
2. What are the different types of pasta sauces?
Marinara Pasta Sauce
Alfredo Pasta Sauce
Bolognaise Pasta Sauce
Vegan Tomato Pasta Sauce
Bean Bolognaise Pasta Sauce
Amatriciana Pasta Sauce
Roasted Tomato Pasta Sauce
Frutti de Mare Pasta Sauce
Funghi E Piselli Pasta Sauce
Salsa di Noci Pasta Sauce
Pesto Pasta Sauce
Pomodoro Pasta Sauce
Bechamel Pasta Sauce
Truffle Cream Pasta Sauce
Umbrian Ragu Pasta Sauce
Follow-up questions:
1. What is Al dente?
Al dente (Italian for “to the tooth”) is where pasta tastes and feels the best. It's
chewy and firm, holding its whole shape in whatever sauce you put it in. And we
always finish our pasta by tossing it in a pan of sauce.
2. What equipment is used in pasta preparation?
The basic equipment for pasta making are fork, mixing bowl, rolling pin, knife,
large pot, large spoon, and a colander.
