Question 1

Which statement is incorrect?

Accepted Answer

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. 
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. C

Question 2

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

Accepted Answer

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

Question 3

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.

Accepted Answer

$0.62

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

Stir-frying is most similar to _____.

Accepted Answer

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

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

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

Question 8

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.

Accepted Answer

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

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

Vegetables are "shocked" by __________.

Accepted Answer

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 
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

Question 11

Broiling __________.

Accepted Answer

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 
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 12

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.

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 13

Vegetables to be puréed must be cooked al dente.

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

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

Question 15

When vegetables are braised, _____.

Accepted Answer

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 
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 16

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.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

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.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 20

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?

Accepted Answer

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 
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

Exam 11: Cooking Meats and Game

Which statement is incorrect?

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

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.

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

Stir-frying is most similar to _____.

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

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

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.

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

Vegetables are "shocked" by __________.

Broiling __________.

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.

Vegetables to be puréed must be cooked al dente.

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

When vegetables are braised, _____.

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.

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

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

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.

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?

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