Ibibibrainliest ko ang tama at irereport ko ang mali



9. Which of the following ways of cooking vegetable needs to drain it quickly and cool down to
cold water to prevent over cooking?
A. baking
B. blanching
C. boiling and steaming
D. braising

10. Which of the following ways of cooking vegetable need to plunge the food items into an ice water
bath?
A baking
B. blanching
C. boiling and steaming
D. braising

11. What is the use of sauté pan in cooking vegetables?
A. boiling
B. frying
C. steaming
D. stir frying

12. What vegetables guideline in plating is applicable?
A. arrange the item for customers inconvenience
B. keep food item go beyond the rim of plate
C. keep space between items, unless they are stacked with one another
D. make every component limited

13. What knife is cut done with a straight downward cutting motion?
A chiffonade
B. chopping
C. dicing
D. mincing

14. Which of the following should be considered when using frozen vegetables?
A. adding less salt
C. no salt added
B. adding too much salt
D.no spices added

15. What factors of food presentation is essential?
A color and texture
B. sizes and shape
C. visual sense
D. volume​