1) . Fresh vegetables like potatoes, onions and tomatoes should be stored in a dry, cool room temperature at _____temperature. a) A. 21°C b) B. 3 to 4 ° c) C. 10-18 °C d) D. 18 to 29 °C 2) ______2. A cooking method which is boiling the food in a short period of time for about 1-2 minutes and immediately placed in ice cold water to stop cooking process. a) A. Steaming b) B. Broiling c) C. Blanching d) D. Baking 3) ______3. How long do canned vegetables last? a) A. 21 months b) B. 6-12 months c) C. 1-12 months d) D.18 days 4) ______4. The purpose of storing vegetables is to maintain and preserve fresh flavor, texture, and color to the maximum freshness and highest a) A. False b) B. True c) C. Maybe d) D. None of the above 5) ______5. Which of the following practices below shows improper handling and storing of vegetables? a) A. Storing leftovers are highly encouraged. b) B. Develop and follow First in-First out (FIFO) System. c) C. Storing cabbage in the refrigerator at 3 to 4 °C for 1 week d) D. Dried vegetables were kept in a cool dry place and off the floor

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