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1. It refers to the characteristics of fresh vegetables which is generally based on its chemical composition or physical characteristics. a. quality c. value b. freshness d. quantity 2. These can be estimated by destructive methods and some by non- destructive methods. a. features c. freshness b. value d. quality 3. This differs the ideal characteristics for quality grades of vegetables. a. value c. quality b. commodity d. value 4. The characteristics of high quality food that are easy to digest and tend to be free from fake ingredients. a. organic c. local b. minimally processed d. seasonal 5. The vegetable that contains natural flavourings and are not sprayed with any pesticides or chemicals. a. minimally processed c. contains real ingredients b. organic d. local 6. This refers to vegetables that have no artificial substances added, and nothing is genetically modified. a. seasonal c. organic b. local d. contains real ingredients 7. This refers to local produce that is always healthier than shipped produce. a. contains real ingredients c. organic b. seasonal d. local 8. This refers to foods that are abundantly available when they are in their peak season and have higher nutrients than foods that are artificially grown out of season. a. organic c. local b. minimally processed d. seasonal
18 9. These are vegetables that are crisp and bright in colors. a. fresh c. frozen b. thawed d. withered 10. It refers to the absence of decay or insect infestation a. in good condition c. cooked b. fresh d. frozen 11. The vegetable that has no mechanical damage or injury. a. good handling c. fresh b. good condition d. frozen 12. This refers to the vegetable that has the right degree of maturity . a. seasoned c. frozen b. mature d. thawed 13. It refers to the different varieties that differ in color, shape, texture and sometimes flavour. a. handled properly c. variety b. local d. fresh 14. This characterizes the quality determination of fruits and vegetables which is at present characterized by the overpowering use of sensory evaluation. a. feel evaluation c. sensory evaluation b. physical evaluation d. touch evaluation 15.This refers to the quality determination of N-containing compounds, carbohydrates, and so on) in vegetables. a. technical compounds c. water compounds b. quality compounds d. chemical compounds
Sagot :
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