Question 1

__________ are the most popular deep-fried vegetables.

Accepted Answer

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

Question 2

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.

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

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

Question 6

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.

Accepted Answer

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

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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.

Accepted Answer

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

Question 9

In general, pressure steaming cooks vegetables faster than simmering.

Accepted Answer

A) True 
 B)False

Question 10

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.

Accepted Answer

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

Question 11

Butter to be used for sautéing vegetables should be clarified.

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

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

Question 14

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

Accepted Answer

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

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

Ratatouille is a _____.

Accepted Answer

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 
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 17

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.

Accepted Answer

A) True 
 B)False

Question 18

Pan-steamed vegetables should always be cooked uncovered.

Accepted Answer

A) True 
 B)False

Question 19

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

Accepted Answer

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

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 11: Cooking Meats and Game

__________ are the most popular deep-fried vegetables.

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.

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

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

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

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.

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

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.

In general, pressure steaming cooks vegetables faster than simmering.

Butter to be used for sautéing vegetables should be clarified.

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

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

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

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

Ratatouille is a _____.

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.

Pan-steamed vegetables should always be cooked uncovered.

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

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

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