6. What factor is to consider in choosing good quality vegetables? A. Freshness C. Absence of decay or insect infestation B. Right degree of maturity D. All of the above 7. A preparation for raw vegetables that absorb some liquid. A washing B. Soaking C. Peeling D. Cutting 8. What basic knife cut produce very fine cut usually for onions and garlics A. Mincing B. Dicing C. Bias D. Julienne 9. A tool use to hold vegetables. A. Oven B. Chopping board C. Bowls D. Colander 10. It should be crisp and bright in colors which refers to the of vegetables. A. Freshness C. Absence of decay or insect infestation B. Right degree of maturity D. All of the above.