—_— new 24 Qunter- MODULE 1 PARALLEL ASSESSMENT (DIR/SULAT INYO ‘NGA ANSWER) nawe: SECTION: IDENTIFICATION: ots, uber iven vegetable 1. Atichoke 2. Spring onion 3. Leok, ‘2. Local produce is always healthier ian shipped produce. 4 95 bright and natural 8, The plating can be cut in any size ‘shape. 9, The texture in cooking the vegetable The right degree of oneness. 10. Do not combine acid vegetables, ‘Such as tomatoes, to green vegetables just before serving to prevent discoloration of lerowave frozen vegetables Is an of cooking 4, Detrost exact leafy and bulky frozen Ike broceol spears turnip greens 6. In thawing vegetables under water ‘do not use warm or hot water.Quartor 2 Module 2 TLE 10- Cookery sssment ( Dir isulat ang Inyu answor) Section |. Multiple Choice. Write your answer on the space provided. 1. Cooking vegetables in a small amount of water to retain its vitamins especially water-soluble Vitamins ‘a. broiling b. sautéing c. trying 4. boling 2. Cooking vegetables on top of stove using small amount of olor butter ' baking b. saut6ng c. frying 4. boiling 3, Cooking vegetables using dry heat method 2. aking b, broling c. frying d. steaming 4. Cooking Vegetables by hat steam or tightly covered steamer {steaming b. sautéing .broling d. baking 5. Cooking vegetables in dry heat using ol 2: steaming b. frying c. steaming 4. brong I, Principles of cooking vegetables. Read and analyze the statement carefully, Write CORRECT for desirable practice and WRONG for Undesirable practice. Write your answer on the space provided Cook potatoes for shorter time than kangkong leaves. 2. Cook vegetable ina small amount of water only. 3. Add vegetable last when they are cooked with meat. 4. Cook green vegetables and strong lavored vegetables with cover. Cut vegetable uniformly for even cooking 6. Leafy vegetable needs longer tie to cook. 7. Choose vegetables that are in season. They are more expensive, 8. Cooking vegetables in dry heat using oll 9. Buy vegetables which are fre from blemishes, molds and bruises, 40, Pick vegetables with right degree maturity Enumerate 5 Kinds of Sauces for Vegetable Dish 1 2 3. 4 5. api ot ne Pipes ~ seas” Det Oi mcs © DepED ww rainy aconon teonnreo seHoot Prony eoies SAP a UtetNGCD EDUCATION oan Pousetaie 142 awe: GRADE 10 TEST LIDENTIRCATION. 1. Coking opsabos in smal mount of wale tela Wamins especialy water soba amine 2 Cooking ogstbee ontop of soveuing sma amount of lox butler Cooking vopsabes using dy nest malo 4. Czonng veotale by a ham ory covered stare, 5: Gooning vootle ey heat vsng ot 1. Raw voetel s placed nthe pan thon stock or waar ls ded to cover vepeabie thn cook ® aa 17. A sauce tnt lo caled a French sng 2 Amore acy desig for vogaabl for spe! occason, 8. Aquck ooxng of egeabie oy dec eat 30, Ay hoa cocing of vette uslg al ‘TESTI MULTIPLE CHOICE. Choose the lta ofthe corect answer. We your answer on the space provided. 1. Tomato sauce ord sauce » uter Sauce « Holandaie saueo 4 Mave O'Hote Sauce Thousand and {French Orossings 4. Reterto many sero! sauens made primary fom omatoos ‘Usuy served a par of adh (vegetable or meat) ‘2 sun mado wih melod butte often dtd wih ud tckened wih for, og yok or broth and seasoned wi | i sa emulsion o 99 yk, meted butler and leon doe. Goo for sweet ender roasted boca Misa savory bute ats used on meat and vgolable dish Nis on American sla aessng 2 Acandiment based en mayonnaise tha can nude ole ol lmon or orange jean tomato pure tis mace of vinegar, ealup, suger, and olor fevrings 0, Usuay sre win vogetable oF me 11, This sth name ofthe prose beng created 142, Ti sh dassfeaton of he cedbleconponeni(s) lng died for elmbursoment (ut, wegeabl, meat smal, bead or gin end dy) "3. Ths sthe sng fequled portion fhe tal product being served to a cl, 4, Ths toll numba of ering avalatie wen the ial pod fs med. 8. Using of coking and coving eae noudod To produce nd trv the fod em. 18. Food ters usedn the rece ‘7 Tate reqaced amour o each ingredients in te ep, 18, These are he specte drectons for preparing tne rep. 19. Tis ste apropritemperaiure and ‘Bint of tne needed forthe highest ually produc STINDO.Incudes procedures degre io ensue tho ‘aay the food beng prosucea rugheut ho preparation an serdag (cooking t prope nial tmperatices, cross contamination Lou | Lil1. choote the letter ofthe corect answer Wie your answer on the space provide. 4.1 calegory of fod which ean be canes rom any part of plant wich vege b.sugaremeat ft 2 nese ao shows om he eas or bub an edbl part he plant and raya po save he ound PRlngeycobes, DS rootvegesbes utvogettoe Moors 2 ett washed noc) wil, soapy walt 20 seconds Fabre on oer rang een posi, ewes pully ood 08 wets oe vig me benvoor chang Soper, or handing pets. 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Teeaning bang. e massaging” 3 washeg 2 Tz Tne tine rare f washing hand wi hol soapy water. ‘WiSeocondeb tOseconds c S0 seconds 20 scons 2 fa. Tne mus rote usea n washing raw vegotbles. ‘TaacnorcaldwaierB-wam wale orbiwaeh © Soop orhot water soaporlesch