1. What market forms of vegetables is crisp, bright color, firm, and there's absence of decay?
A. Canned
B. Dried
C. Fresh
D. Frozen

2. It is a precooked vegetable and convenient to cook.
A. Canned
B. Dried
C. Fresh
D. Frozen

3. When it is partially prepared, no need to thaw before cooking, no sodium added, retain the appearance and flavor fresh-picked veggies, usually costs less, available "out of season", what are this market forms of vegetables?
A. Canned
B. Dried
C. Fresh
D. Frozen

4. What market forms of vegetables which store at room temperature wuth expiration date given?
A. Canned
B. Dried
C. Fresh
D. Frozen

5. It is a market forms of vegetables which store in a dry cool place.
A. Canned
B. Dried
C. Fresh
D. Frozen

6. When is vegetables unhealthy to eat?
A. Eating it raw
B. Fresh
C. Overcooked
D. Uncooked

7. What is the best way of cooking vegetables to get maximum nutritional benefits?
A. Boiling
B. Roasting
C. Steaming
D. Stir-frying

8. In 2009, there was such a study that when this vegetable is cook on straming it kept the highest level of nutrients. What was this vegetable?
A. Alfalfa
B. Broccoli
C. Celery
D. Dill

9. What is the best menu that we can get all the possible nutrients in vegetables?
A. Chopsuey
B. Mixed Vegetables
C. Pinakbet
D. Vegetables Salad

10. How is vegetables being selected and prepared in a nutritive way?
A. Buy only the needed vegetables for the day's meal.
B. Always buy fresh vegetables and cook in no/less water and less that.
C. Always buy all kinds of vegetables, in any way nutrients is kept in there.
D. Buy only the not easily rotten vegetables for its losses its nutrients and prepare/cook it always with much water and high heat. ​