Deck 22: Vegetables

Question 1

How can you preserve the nutritional qualities of vegetables?

A) by cooking them as quickly as possible
B) by serving them with their cooking liquid
C) by cooking them in a small amount of liquid
D) A and B
E) all of the above

Answer 1

E

Question 2

Which of the following is actually a fruit?

A) tomato
B) eggplant
C) chayote
D) A and B
E) all of the above

Answer 2

D

Question 3

How should you prepare dried beans?

A) rehydrate them in salted water
B) bake them without rehydrating
C) rehydrate, then simmer them
D) rehydrate, then blanch them

Answer 3

C

Question 4

What is the color pigment responsible for the green in spinach, green beans and broccoli?

A) pH
B) carotenoid
C) chlorophyll
D) flavonoid

Question 5

Which of the following is the term used to describe healthful vegetables in the brassica or cabbage family?

A) choux
B) ornamental
C) cruciferous
D) none of the above

Question 6

Water chestnuts are crunchy tubers that can be eaten raw.

Question 7

Which of the following is also called a husk tomato?

A) jalapeño
B) chayote
C) tomatillo
D) none of the above

Question 8

Unlike meat and fish, vegetables are not affected by carryover cooking.

Question 9

All vegetables should be blanched before being deep-fried.

Question 10

What will happen when red cabbage is cooked with an alkali, such as baking soda?

A) it will turn mushy and blue
B) it will firm up and stay red
C) it will have no effect
D) it will firm up and turn blue

Question 11

Sunchokes are actually members of the artichoke family.

Question 12

Irradiation uses radiation to destroy insects and bacteria and to slow ripening.

Question 13

What temperatures should most fresh vegetables be stored at?

A) 34°F-40°F
B) room temperature
C) 40°F-45°F
D) 40°F-60°F

Question 14

Sweet onions can be served and eaten raw because they contain less sulfuric compounds than other bulb onions.

Question 15

Which of the following are NOT preserved by drying?

A) beans
B) tomatoes
C) peppers
D) Brussels sprouts

Question 16

What is the indigestible complex carbohydrate found in the cell wall of plants?

A) cellulose
B) elastin
C) collagen
D) crude fiber

Question 17

When should fresh herbs and seasoning be added to sautéed vegetables?

A) any time
B) when the vegetables are added
C) while the pan heats
D) toward the end of the cooking

Question 18

Drying chiles makes their flavor stronger and their spiciness more pungent.

Question 19

What is the difference between blanching and parboiling?

A) the cooking liquid
B) the water temperature
C) the type of vegetable being prepared
D) the cooking time

Question 20

Which of the following is NOT from the brassica family?

A) kale
B) broccoli
C) cauliflower
D) cucumber

Question 21

Mushrooms are not vegetables, strictly speaking.

Question 22

All root vegetables should be cut into uniform-sized pieces before sautéing.

Question 23

Cellulose and lignin are two types of indigestible fiber found in fruits but not in vegetables.

Question 24

Why are Brussels sprouts scored before cooking?

Question 25

Vegetables contain more starch and less sugar than fruit.

Question 26

Why is it important to check with a local health department before purchasing foods from a farmer's market?

Question 27

What is the science of growing plants without soil in water?

Question 28

What happens when eggplant is NOT salted before frying?

Question 29

IQF fruits are rapidly frozen using blasts of cold air and liquid nitrogen.

Question 30

Describe the best practices for storing vegetables.

Question 31

Describe the procedure for making tomato coulis.

Question 32

Braised vegetables must be served immediately, or they will overcook.