Deck 11: Cooking Meats and Game

Question 1

Vegetables are least likely to be _____.

A) boiled
B) braised
C) poached
D) deep-fried

Answer 1

poached

Question 2

Nearly all vegetables may be boiled or steamed because these two methods _____.

A) are easy
B) are economical
C) can be adapted to a great variety of preparations
D) all of the above

Answer 2

all of the above

Question 3

Vegetables are "shocked" by __________.

A) being started in boiling water
B) being sautéed before they are boiled
C) being drained and cooled with cold water as soon as they have finished boiling or simmering
D) none of these

Answer 3

being drained and cooled with cold water as soon as they have finished boiling or simmering

Question 4

Which of the following methods produces results that are closest to boiling?

A) baking
B) braising
C) sautéing
D) steaming

Question 5

Which statement is incorrect?

A) Most vegetables should be cooked in just enough water to cover them.
B) Green vegetables and strong-flavored vegetables should be cooked uncovered.
C) Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients.
D) Strong-flavored vegetables should be cooked in larger quantities of water than weaker-flavored vegetables.

Question 6

If you compare the methods of sautéing and pan-frying vegetables, three of the following are characteristics of sautéing. Which one is a characteristic of pan-frying?

A) cooked for a longer time
B) product is tossed or flipped
C) cooked at a higher temperature
D) cooked in a smaller amount of fat

Question 7

Stir-frying is most similar to _____.

A) broiling
B) braising
C) sautéing
D) pan-frying

Question 8

It is important not to overload the pan when sautéing, because the vegetables will _____.

A) cook too quickly
B) simmer instead of sauté
C) become excessively brown
D) soak up too much of the oil

Question 9

When vegetables are braised, _____.

A) fat is added to the braising pan
B) three times as much liquid as vegetables is used
C) the pot or sauce pan is left uncovered during the braising process
D) the cooking liquid is discarded after the vegetables have finished braising

Question 10

For which of the following vegetables would baking be an unwise choice for cooking?

A) potatoes
B) green beans
C) winter squash
D) sweet potatoes

Question 11

Ratatouille is a _____.

A) Chinese rodent casserole
B) combination of vegetables that have been braised together
C) single type of vegetable (e.g., celery) that has been boiled and then deep fried
D) middle-eastern vegetables dish that is grilled over charcoal and served on a skewer

Question 12

Which of the following vegetables is least likely to be grilled?

A) pepper
B) spinach
C) zucchini
D) eggplant

Question 13

Broiling __________.

A) can be enhanced by the addition of bread crumbs place on top of the product
B) can be used to brown casseroles or gratin dishes that do not brown sufficiently in the oven
C) can be used to finish cooked or partially cooked vegetables by browning or glazing them on top
D) all of these

Question 14

A fritter is produced by which of the following cooking methods?

A) boiling
B) broiling
C) braising
D) deep-frying

Question 15

A __________ consists of thick vegetable purées or mixtures of small pieces of vegetables and a heavy béchamel or other binder, formed into shapes, breaded, and fried.

A) fritter
B) croquette
C) both fritter and croquette
D) neither fritter nor croquette

Question 16

__________ are the most popular deep-fried vegetables.

A) Carrots
B) Potatoes
C) Onion rings
D) Zucchini

Question 17

Which one of the following vegetables may be blanched or precooked before it is fried in breading or batter?

A) carrots
B) eggplant
C) tomatoes
D) all of these

Question 18

Which one of the following vegetables should not be blanched or precooked before it is fried in breading or batter?

A) broccoli
B) zucchini
C) asparagus
D) cauliflower

Question 19

Vegetables placed in steamer pans to be cooked in compartment steamers should be mounded in the middle.

Question 20

If a vegetable cooked by simmering is prepared ahead of time, it should be removed from the heat and kept in its cooking water until needed for service.

Question 21

Broccoli, cauliflower, asparagus, and Brussels sprouts are examples of vegetables well suited to be cooked in a compartment steamer.

Question 22

In general, pressure steaming cooks vegetables faster than simmering.

Question 23

Pan-steamed vegetables should always be cooked uncovered.

Question 24

Glazed vegetables are vegetables that are given a shiny coating by cooking them with butter and sugar.

Question 25

Vegetables to be puréed must be cooked al dente.

Question 26

Butter to be used for sautéing vegetables should be clarified.

Question 27

Vegetables should be sautéed over low to medium heat to avoid overcooking.

Question 28

Only tender, quick-cooking vegetables are normally sautéed without precooking.

Question 29

Some type of fat is an important ingredient in braised vegetable preparations.

Question 30

Most vegetables cannot be baked from the raw state because they would dry out.

Question 31

Except for potatoes, most vegetables to be fried are normally coated with breading or batter before being placed in the deep-fryer.

Question 32

Breaded, fried vegetables may be held in the steam table up to 30 minutes before being served.

Question 33

Vegetables to be puréed should be cooled first so that they will be easier to purée.

Question 34

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Ragoût of Summer Vegetables recipe requires 270 grams of pearl onions. The EP unit cost is $2.30 kg. What is the total cost of the ingredient? Round your answer to the nearest cent.

Question 35

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Ragoût of Summer Vegetables recipe requires 450 grams of green beans and the EP unit cost is $1.60 kg. What is the amount in converted units? Round your answer to the nearest thousand.

Question 36

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Ragoût of Summer Vegetables recipe requires 270 grams of carrots and the EP unit cost is $1.50 kg. What will be the total cost of carrots in the recipe? Round your answer to the nearest cent.

Question 37

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Ragoût of Summer Vegetables recipe requires 90 grams of butter and the EP unit cost $8.15 per kg. What will be the total cost of the ingredient? Round your answer to the nearest cent.

Question 38

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Ragoût of Summer Vegetables recipe requires 9 ounces of pearl onions. The EP unit cost is $1.15 per pound. What is the total cost of the ingredient? Remember to round your answer to the nearest cent.

Question 39

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Ragoût of Summer Vegetables recipe requires 15 ounces of green beans and the EP unit cost is $0.80 per pound. What is the amount in converted units? Remember to round your answer to the nearest hundredth.

Question 40

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Ragoût of Summer Vegetables recipe requires 9 ounces of carrots and the EP unit cost is $0.75 per pound. What will be the total cost of carrots in the recipe? Remember to round your answer to the nearest cent.

Question 41

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Ragoût of Summer Vegetables recipe requires 3 ounces of butter and the EP unit cost $3.95 per pound. What will be the total cost of the ingredient? Remember to round your answer to the nearest cent.