Deck 22: Potatoes, Grains and Pasta

Question 1

To preserve the colour of red cabbage during cooking:

A)blanch the cabbage in the steamer
B)add an acid at the beginning of cooking
C)sauté the cabbage first
D)add an alkali at the beginning of cooking

Answer 1

B

Question 2

The difference between blanching and parboiling is in the:

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

Answer 2

C

Question 3

What temperatures should most fresh vegetables be stored at?

A)1-4ºC (34-40°F)
B)4-7ºC (40-45°F)
C)4-16ºC (40-60°F)
D)room temperature

Answer 3

A

Question 4

When red cabbage is cooked with an alkali,such as baking soda,it will:

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

Question 5

How should you prepare dried beans?

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

Question 6

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

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

Question 7

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

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

Question 8

The nutritional qualities of vegetables can be preserved by:

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

Question 9

Which of the following is an acceptable practice when cooking vegetables?

A)add some lemon juice to green vegetables
B)cook uncovered
C)cover vegetables to preserve flavour
D)none of the above

Question 10

Vegetables are blanched to:

A)set the colour
B)remove strong flavours
C)soften them
D)all of the above

Question 11

Which of the following are better choices for braising?

A)eggplant,mushrooms
B)spinach,winter squash
C)lettuce,endive
D)tomatoes,peppers

Question 12

Vegetables garnished with sautéed almonds can be referred to as:

A)noisette
B)glazed
C)amandine
D)au gratin

Question 13

Which of the following are not preserved by drying?

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

Question 14

What should be added to white or red vegetables to improve their colour?

A)baking soda
B)cream
C)vinegar
D)sugar

Question 15

The CFIA has developed a grading system for fresh vegetables on the wholesale market.

Question 16

Which of the following is actually a fruit?

A)tomato
B)eggplant
C)chayote
D)A and B

Question 17

To induce ripening of mature but green produce,it can be:

A)exposed to heat
B)placed in a dark room
C)placed in sunlight
D)exposed to ethylene gas

Question 18

Irradiation is the use of radiation to destroy insects and bacteria and to slow ripening.

Question 19

Which of the following pigments is the most stable?

A)carotenoids
B)anthoxanthins
C)anthocyanins
D)flavonoids

Question 20

Which of the following is not from the brassica family?

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

Question 21

Vegetables contain more starch and less sugar than fruit does.

Question 22

Croquettes are sometimes poached.

Question 23

Sweet onions can be eaten raw because they contain fewer sulfuric compounds than do other bulb onions.

Question 24

It makes no difference what cooking pot is chosen when cooking vegetables.

Question 25

Sunchokes are actually members of the artichoke family.

Question 26

Deep-fat fried foods should be deliciously _________________,_______________,__________ and hot.

Question 27

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

Question 28

It is appropriate to season a broiled tomato with sugar.

Question 29

Salting eggplant slices before cooking reduces oil absorption.

Question 30

The secret to excellent tempura batter is ___________ batter and ___________ ingredients.

Question 31

Water chestnuts are crunchy tubers that can be eaten raw.

Question 32

Squashes with a hard skin are referred to as ______________ squashes.

Question 33

Edamame are high in protein,fibre,and phytochemicals.

Question 34

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

Question 35

Raw olives are inedible.

Question 36

Light batters are made by eliminating the starch component.

Question 37

All vegetables should be blanched before being deep-fried.

Question 38

Mushrooms are not vegetables,strictly speaking.

Question 39

Maillard Heat Units measure the perception of capsaicin in peppers.

Question 40

Chipotle is a smoked habanero pepper.

Question 41

Peeled,seeded,and diced tomato flesh is called _____________________.

Question 42

The best way to remove the skin from a tomato is to _________________ and ________________ it.

Question 43

Celery root is also known as ________________.