Question 1

Water chestnuts are crunchy tubers that can be eaten raw.

Accepted Answer

A) True 
 B)False  True

Question 2

What is the difference between blanching and parboiling?

Accepted Answer

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

Question 3

Describe the procedure for making tomato coulis.

Accepted Answer

answers vary, such as, blanch the tomato to remove the skin, cut in half, squeeze to remove the seeds, chop or dice as desired

Question 4

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

Accepted Answer

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

Question 5

Which of the following are NOT preserved by drying?

Accepted Answer

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

Question 6

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

Accepted Answer

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

Question 7

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

Accepted Answer

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 
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 8

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

Accepted Answer

A) True 
 B)False

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

Why are Brussels sprouts scored before cooking?

Accepted Answer

to ensure

Question 11

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

Accepted Answer

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

Question 12

Describe the best practices for storing vegetables.

Accepted Answer

answers will vary for example ensure goo

Question 13

All vegetables should be blanched before being deep-fried.

Accepted Answer

A) True 
 B)False

Question 14

Mushrooms are not vegetables, strictly speaking.

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

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

Question 17

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

Accepted Answer

because HACCP standa

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

How should you prepare dried beans?

Accepted Answer

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

Exam 22: Vegetables

Water chestnuts are crunchy tubers that can be eaten raw.

What is the difference between blanching and parboiling?

Describe the procedure for making tomato coulis.

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

Which of the following are NOT preserved by drying?

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

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

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

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

Why are Brussels sprouts scored before cooking?

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

Describe the best practices for storing vegetables.

All vegetables should be blanched before being deep-fried.

Mushrooms are not vegetables, strictly speaking.

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

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

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

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

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

How should you prepare dried beans?

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