B. Fill in the blanks with a word or group of words that will make the statement correct or complete.
Select your answer from the words listed inside the box
COOKING
TIME
CRISP
TENDER
OVERCOOKING
QUALITY
1. Prepare vegetable as close to service
as possible and in small quantities.
2. Cut vegetables uniformly for even
3. Vegetables are drained as soon as they are cooked and then cool quickly under cold water to
prevent
from the residual heat.
4. Examine all frozen products when received to check
5. Fresh vegetables should be
and bright in colors.
Select your answer from the words listed inside the box
COOKING
TIME
CRISP
TENDER
OVERCOOKING
QUALITY
1. Prepare vegetable as close to service
as possible and in small quantities.
2. Cut vegetables uniformly for even
3. Vegetables are drained as soon as they are cooked and then cool quickly under cold water to
prevent
from the residual heat.
4. Examine all frozen products when received to check
5. Fresh vegetables should be
and bright in colors.
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Answer:
1.quality
2.cooking
3.overcooking
4.tender
5.crisp
Answer:
B. Fill in the blanks with a word or group of words that will make the statement correct or complete.
Select your answer from the words listed inside the box
COOKING
TIME
CRISP
TENDER
OVERCOOKING
QUALITY
1. Prepare vegetable as close to service
as possible and in small quantities.
2. Cut vegetables uniformly for even
3. Vegetables are drained as soon as they are cooked and then cool quickly under cold water to
prevent
from the residual heat.
4. Examine all frozen products when received to check
5. Fresh vegetables should be
and bright in colors.
explanation:
bleh sana nakatulong