What temperature should most vegetables be stored at?
34-40 degrees F
40-45 degrees F
40-60 degrees F
room temperature
Which of the following is not preserved by drying?
tomatoes
beans
peppers
brussels sprouts
How can you preserve the nutritional qualities of vegetables?
by cooking them as quickly as possible
by cooking them in a small amount of liquid
by serving them with their cooking liquid
all of the above
What is the color pigment responsible for the green in spinach, green beans, and broccoli?
clorophyll
carotenoid
flavinoid
pH
What is the difference between blanching and parboiling?
the cooking liquid
the type of vegetable being prepared
the cooking time
the water temperature
How should you prepare dried beans?
rehydrate, then blanch them
bake them without rehydrating
rehydrate, then simmer them
rehydrate them in salted water
Which of the following is actually a fruit?
tomato
eggplant
chayote
tomato and eggplant
all of these
When should fresh herbs and seasonings be added to sauteed vegetables?
while the pan heats
when the vegetables are added
toward the end of cooking
any time
Which of the following would be best for making french fries?
new red potatoes
russet potatoes
sweet potatoes
chef potatoes
What is the classic dish made from mashed or pureed potatoes blended with eggs and seasoned?
duchesse
dauphine
rosti
lorette
Which of the following is not produced from corn?
grits
masa harina
polenta
couscous
What type of rice will be firm, fluffy and separate when cooked?
long-grain
medium-grain
short-grain
arborio
What is the best method for determining the doneness of most grains?
cooking time
internal temperature
tenderness
puffiness
What is the best potato choice for pan frying?
Yukon gold
white skinned
russet
sweet potato
By what method are Lyonnaise potatoes cooked?
tossing method
still-frying method
baking
deep-frying
Yams and sweet potatoes are produced by the same plant.
Potatoes should not be refrigerated.
Grains, such as corn and rice, are actually the edible seeds of grass.
The correct ratio of water to rice is always 2 to 1.
Converted rice is more nutritious and less starchy that regular white rice.
Vegetables include the stems, leaves, roots, tubers, seeds and flowers of herbaceous plants.
Kohlrabi is a cross-breed of cabbage and turnip.
Avocados are available only from April through October.
The spice called pepper is not related to sweet of hot peppers.
Drying chiles makes their flavor stronger and more pungent.
Winter squash and summer squash differ by their season and the thickness of their skins.
Swiss chard is named after the country where it originated.
Mushrooms, which reproduce through spores, are not technically vegetables.
Celeriac is the root of the celery plant.
Vegetables readily leach vitamins and minerals into air and water.
The USDA requires grading of all fresh vegetables sold in the wholesale markets.
Irradiating vegetables destroys parasites, insects and bacteria without any nutrient loss.
In general, vegetables should be cooked as quickly as possible.
If red cabbage is cooked in water with an alkali, such as baking soda, it turns blue and mushy.
Microwaving is a form of steaming and is an appropriate way to cook vegetables.
All new potatoes are red skinned.
Sweet potatoes are a variety of potatoes.
Potato size is not an indication of quality.
A baked potato should be wrapped in foil before cooking.
Rice comes from a variety of grass.
Converted rice cooks more slowly and retains more nutrients than regular milled white rice.
The difference between the risotto and pilaf method is that in the risotto method, the liquid is added gradually.
Both Asian and Italian noodles are cooked in boiling water until al dente.
Dried, but not fresh, pasta can be par-cooked ahead of service.
Both bulgar and couscous are made from wheat kernals.
Lasagna, fettuccine and penne are all tube-shaped pastas.
The flour for making pasta can be from a variety of grains, including buckwheat and rice.
All pastas, whether Italian or Asian, are cooked by boiling.
Macaroni is a term used for any dried pasta made with wheat flour.
Unlike Italian-style pasta, virtually all Asian noodles are made into thick and thin ribbons.
What are the tiny seeds native to the South American Andes that can be cooked the same way as rice
What is the grain that is actually a fruit whose kernals are known as groats and that is often ground into flour?
What is Italian dried pasta made from?
Durum wheat
rice flour
whole wheat
buckwheat
What is the only reliable way to test pasta for doneness?
follow the package instructions
bite into a piece
time it for 10-12 minutes
throw is against the wall
The oblong shaped heirloom tuber is called a .
A classic potato dish consisting of thin potato slices arranged in a round and cooked until crisp in clarified butter is called .
The largest part of the grain kernel is the:
bran
husk
endosperm
germ
The filled pasta shape made by folding squares of dough into rectangles is called .
grains is gentler and more precise, therefore some prefer it over the other types of milling.
An aquatic plant, is not really rice but is generally classified with the rices.
Why should eggplant be salted before frying?
A chipotle is the smoked and dried version of which chile pepper?
The best stalk vegetable for braising is .
IQF designates that vegetables are .
is a member of the brassica or cabbage family of vegetables.
Tofu is a product that is made from and is used in Asian cooking.
Corn, potatoes and tomatoes are all native to America.
A member of the cabbage family with a bulbous stem that looks like a root is called .
When seasoning vegetables for grilling or broiling, it is good to add some form of fat.
When roasting vegetables a wide variety of seasonings can be used, including sugars.
Small pieces of vegetables that are incorporated into a batter and deep fat fried are called .
