Question 1

When young, freshly harvested vegetables mature or sit in storage, their __________ gradually changes to __________.

Accepted Answer

A)  starch, fiber 
B)  sugar, starch 
C)  flavonoids, anthocyanins 
D)  carotenoids, chlorophyll 
A)  starch, fiber 
B)  sugar, starch 
C)  flavonoids, anthocyanins 
D)  carotenoids, chlorophyll B

Question 2

Identify the vegetable shown in the picture.

Accepted Answer

A)  Cucumbers 
B)  Zucchini 
C)  Italian hot peppers 
D)  Green peppers 
A)  Cucumbers 
B)  Zucchini 
C)  Italian hot peppers 
D)  Green peppers C

Question 3

Batch cooking refers to ___________.

Accepted Answer

A)  cooking all the vegetables you will need in one large batch 
B)  dividing food into small batches and cooking them one at a time as needed 
C)  mixing batches of vegetables together so that you have a mixture of colors, textures, and degrees of doneness 
D)  allowing a batch of vegetables to soak in hot water without cooking so that when they are needed, they will be easier and quicker to cook 
A)  cooking all the vegetables you will need in one large batch 
B)  dividing food into small batches and cooking them one at a time as needed 
C)  mixing batches of vegetables together so that you have a mixture of colors, textures, and degrees of doneness 
D)  allowing a batch of vegetables to soak in hot water without cooking so that when they are needed, they will be easier and quicker to cook B

Question 4

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-How many kilograms of cabbage would need to be purchased if the percentage yield is 80% and you need 10 kg for your recipe? ________________

Accepted Answer

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

Question 5

Which of the following combinations of vegetable category $\to$ examples is incorrect?

Accepted Answer

A)  onion family $\to$ leek, garlic, and shallot 
B)  cabbage family $\to$ broccoli, cauliflower, and Brussels sprouts 
C)  gourd family $\to$  eggplant, rutabaga, and sweet and hot peppers 
D)  stalks, stems, and shoots $\to$ asparagus, celery, and globe artichoke 
A)  onion family $\to$ leek, garlic, and shallot 
B)  cabbage family $\to$ broccoli, cauliflower, and Brussels sprouts 
C)  gourd family $\to$  eggplant, rutabaga, and sweet and hot peppers 
D)  stalks, stems, and shoots $\to$ asparagus, celery, and globe artichoke

Question 6

With respect to canned vegetables, the term "sieve size" refers to ___________________.

Accepted Answer

A)  the drained weight 
B)  the grade 
C)  the size of individual pieces 
D)  none of these 
A)  the drained weight 
B)  the grade 
C)  the size of individual pieces 
D)  none of these

Question 7

Which of the following can cause vitamins in vegetables to be lost or destroyed?

Accepted Answer

A)  high temperature 
B)  air 
C)  baking soda 
D)  all of these 
A)  high temperature 
B)  air 
C)  baking soda 
D)  all of these

Question 8

Identify the vegetable shown in the picture.

Accepted Answer

A)  Watercress 
B)  Sorrel 
C)  Scallions 
D)  Fennel 
A)  Watercress 
B)  Sorrel 
C)  Scallions 
D)  Fennel

Question 9

Identify the vegetable shown in the picture.

Accepted Answer

A)  Red-stemmed Swiss chard 
B)  Lettuce 
C)  Bok choy 
D)  Rutabaga 
A)  Red-stemmed Swiss chard 
B)  Lettuce 
C)  Bok choy 
D)  Rutabaga

Question 10

Identify the vegetable shown in the picture.

Accepted Answer

A)  White mushrooms 
B)  Kohlrabi 
C)  Radishes 
D)  Jicama 
A)  White mushrooms 
B)  Kohlrabi 
C)  Radishes 
D)  Jicama

Question 11

Which of the following statements about vegetable storage is false?

Accepted Answer

A)  Thawed vegetables should not be refrozen. 
B)  Frozen vegetables should be stored at 0°F (-18°
C)  or colder. 
C)  Leftover creamed vegetables can be safely stored for up to one week, but not longer. 
D)  Potatoes and eggplant that have been peeled and cut should be treated with an acid or antioxidant to prevent them from browning. 
A)  Thawed vegetables should not be refrozen. 
B)  Frozen vegetables should be stored at 0°F (-18°
C)  or colder. 
C)  Leftover creamed vegetables can be safely stored for up to one week, but not longer. 
D)  Potatoes and eggplant that have been peeled and cut should be treated with an acid or antioxidant to prevent them from browning.

Question 12

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-How many ounces of onion would need to be purchased if the percentage yield is 90% and you need 6 ounces for your recipe? Round your answer to the nearest tenth.________________

Accepted Answer

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

Question 13

Vegetables should never be salted until after cooking.

Accepted Answer

A) True 
 B)False

Question 14

Identify the vegetable shown in the picture.

Accepted Answer

A)  Celery root 
B)  Parsnips 
C)  Daikon 
D)  Sorrel 
A)  Celery root 
B)  Parsnips 
C)  Daikon 
D)  Sorrel

Question 15

Identify the vegetable shown in the picture.

Accepted Answer

A)  Yellow peppers 
B)  Radishes 
C)  Daikon 
D)  Onions 
A)  Yellow peppers 
B)  Radishes 
C)  Daikon 
D)  Onions

Question 16

Identify the vegetable shown in the picture.

Accepted Answer

A)  Celery root 
B)  Kohlrabi 
C)  Yellow onions 
D)  Jicama 
A)  Celery root 
B)  Kohlrabi 
C)  Yellow onions 
D)  Jicama

Question 17

Identify the vegetable shown in the picture.

Accepted Answer

A)  Celery 
B)  Scallions 
C)  Bok choy 
D)  Fennel 
A)  Celery 
B)  Scallions 
C)  Bok choy 
D)  Fennel

Question 18

__________ is/are the most stable pigment(s) because they are relatively unaffected by acids or alkalis.

Accepted Answer

A)  Flavonoids and anthoxanthins 
B)  Chlorophyll 
C)  Carotenoids 
D)  Anthocyanins 
A)  Flavonoids and anthoxanthins 
B)  Chlorophyll 
C)  Carotenoids 
D)  Anthocyanins

Question 19

Identify the vegetable shown in the picture.

Accepted Answer

A)  Chayote 
B)  Fiddlehead ferns 
C)  Shallots 
D)  Brussel sprouts 
A)  Chayote 
B)  Fiddlehead ferns 
C)  Shallots 
D)  Brussel sprouts

Question 20

Identify the vegetable shown in the picture.

Accepted Answer

A)  Shallots 
B)  Pea shoots 
C)  Zucchini 
D)  Green cayenne chiles 
A)  Shallots 
B)  Pea shoots 
C)  Zucchini 
D)  Green cayenne chiles

Exam 10: Understanding Meats and Game

When young, freshly harvested vegetables mature or sit in storage, their __________ gradually changes to __________.

Identify the vegetable shown in the picture.

Batch cooking refers to ___________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -How many kilograms of cabbage would need to be purchased if the percentage yield is 80% and you need 10 kg for your recipe? ________________

Which of the following combinations of vegetable category →\to→ examples is incorrect?

With respect to canned vegetables, the term "sieve size" refers to ___________________.

Which of the following can cause vitamins in vegetables to be lost or destroyed?

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Which of the following statements about vegetable storage is false?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -How many ounces of onion would need to be purchased if the percentage yield is 90% and you need 6 ounces for your recipe? Round your answer to the nearest tenth.________________

Vegetables should never be salted until after cooking.

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

__________ is/are the most stable pigment(s) because they are relatively unaffected by acids or alkalis.

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

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When young, freshly harvested vegetables mature or sit in storage, their gradually changes to .

Which of the following combinations of vegetable category $\to$ examples is incorrect?