tle

47問 • 1年前

問題一覧

A preparation of raw vegetables that absorb liquid.

soaking

These are edible plants that give color, flavor, and texture to meals. They are a good source of vitamins, minerals, and fibers.

vegetables

Which vegetables is often used as base for salad and has a crisp, green and watery texture?

lettuce

These are underground buds that are made of very short stems covered with layers

bulbs

Canned vegetables are ____ edible

100%

Examples of tubers

Jerusalem Artichokes and Irish Potatoes

These are short, thickened, fleshy parts of an underground stem.

Tubers

Ginger is example of a what?

roots

These are the stalks supporting the leaves, flowers, or fruits.

Stem and Shoots

Parts of plants

Roots Tubers Seeds Bulbs Leaves Stem and Shoots fruits flowers

Factors to be considered in choosing good quality vegetables

Freshness and right degree of maturity

Leafy vegetables should be cooked in a short period of time because

To maintain its freshness and color

Vegetables should be free from blemishes.

Facts

Selection of fruits should be considered according to its freshness, size and maturity.

Facts

Choose vegetable according to the intended purpose.

Facts

Vegetables must be bright in color

Facts

Choose orange papaya for your dessert.

Facts

Vegetables should be at their freshest stage to get plenty of Vitamin C.

Facts

Vegetables should not be floppy and soft.

Facts

Vegetables like patola, upo and okra should be crisp, firm and light green in color

Facts

Vegetables must be day old.

Facts

Cherry potatoes are most suited for vegetable salads.

Facts

Baby potatoes are ideal for asado.

Facts

Keep root crops and legumes at low temperature

Facts

Root crops should be free from dirt and dark spots, heavy, well-shaped and with unbroken skin

Facts

Beans such as baguio beans and sitaw should be young, crisp, tender, and easily snaps when cut or broken.

Facts

Labong and coconut pith are examples of tubers.

Facts

Leafy vegetables must be dark green in color and without/no holes

Facts

Wash leafy vegetables in a bowl of clean water, splashing their leaves up and down in the water to remove stuck dirt and particles.

Preparing

Inspect vegetables thoroughly.

Preparing

Pare vegetables thinly to minimize wastage and to preserve the nutrients found between the skin and flesh.

Preparing

Cut vegetables only when about to be cooked

Preparing

Cut vegetables according to purpose.

Preparing

Never overcook vegetables as they can lose nutrients and their aesthetic cooking time is needed.

Preparing

Vegetables should be prepared just before cooking to avoid loss of vitamins and minerals

Preparing

Serve vegetables as soon as they are cooked.

Serving

Use bowls or platters made of glass, porcelain, ceramic, or stainless steel, with or without designs, appropriate for the dish. You sent

Serving

Arrange vegetables to show shapes, natural color, and crunchy texture.

Serving

Serve fresh salads in expensive-looking containers.

Serving

Cook and serve only for a day's consumption.

Serving

Keep root crops and legumes stored at room temperature.

Stpring

Store leafy green vegetables in the vegetable crisper of the refrigerator.

Storing

Keep vegetables in their wrapper or package before storing them in the vegetable crisper.

Storing

Wash vegetables when about to use

Storing

Store potatoes, onions, beets, carrots, and other root vegetables in a cool, dry, and well-ventilated area.

Storing

Trim off inedible leaves from salad greens. Store them unwashed in tightly covered containers or plastic bags in the refrigerator.

Storing

much as possible, prepare only the amount that can be consumed readily.

Storing

mapeh hhh

mapeh hhh

sci

sci

scienfe

scienfe

sci achievement

sci achievement

Vagina

Vagina

engiohsil

engiohsil

mapeehhjhj

mapeehhjhj

fil

fil

english

english

mapeh

mapeh

mapeh

mapeh

science

science

music

music

arts

arts

english

english

Ap ulit papasa ako

Ap ulit papasa ako

tle na parang hindi m alm

mauigaya · 28問 · 1年前

tle na parang hindi m alm

28問 • 1年前

mauigaya

Science na kailangan ko ipasa hahaha

mauigaya · 18問 · 1年前

Science na kailangan ko ipasa hahaha

18問 • 1年前

mauigaya

music last na hahahaha yes !!!!

mauigaya · 15問 · 1年前

music last na hahahaha yes !!!!

15問 • 1年前

mauigaya

arts andami amp mmtay n lang,,,,

mauigaya · 13問 · 1年前

arts andami amp mmtay n lang,,,,

13問 • 1年前

mauigaya

pe na nyahahahahahaha antok n ako !

mauigaya · 11問 · 1年前

pe na nyahahahahahaha antok n ako !

11問 • 1年前

mauigaya

Health na YES YES yESSS

mauigaya · 21問 · 1年前

Health na YES YES yESSS

ENGLISH 🖕🏼

ENGLISH 🖕🏼

21st

21st

genbio module 1

genbio module 1

genbio module 2

genbio module 2

gen bio na may 2 at 3 kasi trip k lang

mauigaya · 21問 · 1年前

gen bio na may 2 at 3 kasi trip k lang

philosophy

philosophy

OrCom

OrCom

MIL

MIL

philosophy

philosophy

MIL

MIL

問題一覧

A preparation of raw vegetables that absorb liquid.

soaking

These are edible plants that give color, flavor, and texture to meals. They are a good source of vitamins, minerals, and fibers.

vegetables

Which vegetables is often used as base for salad and has a crisp, green and watery texture?

lettuce

These are underground buds that are made of very short stems covered with layers

bulbs

Canned vegetables are ____ edible

100%

Examples of tubers

Jerusalem Artichokes and Irish Potatoes

These are short, thickened, fleshy parts of an underground stem.

Tubers

Ginger is example of a what?

roots

These are the stalks supporting the leaves, flowers, or fruits.

Stem and Shoots

Parts of plants

Roots Tubers Seeds Bulbs Leaves Stem and Shoots fruits flowers

Factors to be considered in choosing good quality vegetables

Freshness and right degree of maturity

Leafy vegetables should be cooked in a short period of time because

To maintain its freshness and color

Vegetables should be free from blemishes.

Facts

Selection of fruits should be considered according to its freshness, size and maturity.

Facts

Choose vegetable according to the intended purpose.

Facts

Vegetables must be bright in color

Facts

Choose orange papaya for your dessert.

Facts

Vegetables should be at their freshest stage to get plenty of Vitamin C.

Facts

Vegetables should not be floppy and soft.

Facts

Vegetables like patola, upo and okra should be crisp, firm and light green in color

Facts

Vegetables must be day old.

Facts

Cherry potatoes are most suited for vegetable salads.

Facts

Baby potatoes are ideal for asado.

Facts

Keep root crops and legumes at low temperature

Facts

Root crops should be free from dirt and dark spots, heavy, well-shaped and with unbroken skin

Facts

Beans such as baguio beans and sitaw should be young, crisp, tender, and easily snaps when cut or broken.

Facts

Labong and coconut pith are examples of tubers.

Facts

Leafy vegetables must be dark green in color and without/no holes

Facts

Wash leafy vegetables in a bowl of clean water, splashing their leaves up and down in the water to remove stuck dirt and particles.

Preparing

Inspect vegetables thoroughly.

Preparing

Pare vegetables thinly to minimize wastage and to preserve the nutrients found between the skin and flesh.

Preparing

Cut vegetables only when about to be cooked

Preparing

Cut vegetables according to purpose.

Preparing

Never overcook vegetables as they can lose nutrients and their aesthetic cooking time is needed.

Preparing

Vegetables should be prepared just before cooking to avoid loss of vitamins and minerals

Preparing

Serve vegetables as soon as they are cooked.

Serving

Use bowls or platters made of glass, porcelain, ceramic, or stainless steel, with or without designs, appropriate for the dish. You sent

Serving

Arrange vegetables to show shapes, natural color, and crunchy texture.

Serving

Serve fresh salads in expensive-looking containers.

Serving

Cook and serve only for a day's consumption.

Serving

Keep root crops and legumes stored at room temperature.

Stpring

Store leafy green vegetables in the vegetable crisper of the refrigerator.

Storing

Keep vegetables in their wrapper or package before storing them in the vegetable crisper.

Storing

Wash vegetables when about to use

Storing

Store potatoes, onions, beets, carrots, and other root vegetables in a cool, dry, and well-ventilated area.

Storing

Trim off inedible leaves from salad greens. Store them unwashed in tightly covered containers or plastic bags in the refrigerator.

Storing

much as possible, prepare only the amount that can be consumed readily.

Storing