Quiz
Cul 2 Midterm
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Questions in this quiz (72)
1What temperature should most vegetables be stored at?
- A34-40 degrees F
- B40-45 degrees F
- C40-60 degrees F
- Droom temperature
2Which of the following is not preserved by drying?
- Atomatoes
- Bbeans
- Cpeppers
- Dbrussels sprouts
3How can you preserve the nutritional qualities of vegetables?
- Aby cooking them as quickly as possible
- Bby cooking them in a small amount of liquid
- Cby serving them with their cooking liquid
- Dall of the above
4What is the color pigment responsible for the green in spinach, green beans, and broccoli?
- Aclorophyll
- Bcarotenoid
- Cflavinoid
- DpH
5What is the difference between blanching and parboiling?
- Athe cooking liquid
- Bthe type of vegetable being prepared
- Cthe cooking time
- Dthe water temperature
6How should you prepare dried beans?
- Arehydrate, then blanch them
- Bbake them without rehydrating
- Crehydrate, then simmer them
- Drehydrate them in salted water
7Which of the following is actually a fruit?
- Atomato
- Beggplant
- Cchayote
- Dtomato and eggplant
- Eall of these
8When should fresh herbs and seasonings be added to sauteed vegetables?
- Awhile the pan heats
- Bwhen the vegetables are added
- Ctoward the end of cooking
- Dany time
9Which of the following would be best for making french fries?
- Anew red potatoes
- Brusset potatoes
- Csweet potatoes
- Dchef potatoes
10What is the classic dish made from mashed or pureed potatoes blended with eggs and seasoned?
- Aduchesse
- Bdauphine
- Crosti
- Dlorette
11Which of the following is not produced from corn?
- Agrits
- Bmasa harina
- Cpolenta
- Dcouscous
12What type of rice will be firm, fluffy and separate when cooked?
- Along-grain
- Bmedium-grain
- Cshort-grain
- Darborio
13What is the best method for determining the doneness of most grains?
- Acooking time
- Binternal temperature
- Ctenderness
- Dpuffiness
14What is the best potato choice for pan frying?
- AYukon gold
- Bwhite skinned
- Crusset
- Dsweet potato
15By what method are Lyonnaise potatoes cooked?
- Atossing method
- Bstill-frying method
- Cbaking
- Ddeep-frying
16Yams and sweet potatoes are produced by the same plant.
- ATrue
- BFalse
17Potatoes should not be refrigerated.
- ATrue
- BFalse
18Grains, such as corn and rice, are actually the edible seeds of grass.
- ATrue
- BFalse
19The correct ratio of water to rice is always 2 to 1.
- ATrue
- BFalse
20Converted rice is more nutritious and less starchy that regular white rice.
- ATrue
- BFalse
21Vegetables include the stems, leaves, roots, tubers, seeds and flowers of herbaceous plants.
- ATrue
- BFalse
22Kohlrabi is a cross-breed of cabbage and turnip.
- ATrue
- BFalse
23Avocados are available only from April through October.
- ATrue
- BFalse
24The spice called pepper is not related to sweet of hot peppers.
- ATrue
- BFalse
25Drying chiles makes their flavor stronger and more pungent.
- ATrue
- BFalse
26Winter squash and summer squash differ by their season and the thickness of their skins.
- ATrue
- BFalse
27Swiss chard is named after the country where it originated.
- ATrue
- BFalse
28Mushrooms, which reproduce through spores, are not technically vegetables.
- ATrue
- BFalse
29Celeriac is the root of the celery plant.
- ATrue
- BFalse
30Vegetables readily leach vitamins and minerals into air and water.
- ATrue
- BFalse
31The USDA requires grading of all fresh vegetables sold in the wholesale markets.
- ATrue
- BFalse
32Irradiating vegetables destroys parasites, insects and bacteria without any nutrient loss.
- ATrue
- BFalse
33In general, vegetables should be cooked as quickly as possible.
- ATrue
- BFalse
34If red cabbage is cooked in water with an alkali, such as baking soda, it turns blue and mushy.
- ATrue
- BFalse
35Microwaving is a form of steaming and is an appropriate way to cook vegetables.
- ATrue
- BFalse
36All new potatoes are red skinned.
- ATrue
- BFalse
37Sweet potatoes are a variety of potatoes.
- ATrue
- BFalse
38Potato size is not an indication of quality.
- ATrue
- BFalse
39A baked potato should be wrapped in foil before cooking.
- ATrue
- BFalse
40Rice comes from a variety of grass.
- ATrue
- BFalse
41Converted rice cooks more slowly and retains more nutrients than regular milled white rice.
- ATrue
- BFalse
42The difference between the risotto and pilaf method is that in the risotto method, the liquid is added gradually.
- ATrue
- BFalse
43Both Asian and Italian noodles are cooked in boiling water until al dente.
- ATrue
- BFalse
44Dried, but not fresh, pasta can be par-cooked ahead of service.
- ATrue
- BFalse
45Yams and sweet potatoes are produced by the same plant.
- ATrue
- BFalse
46Both bulgar and couscous are made from wheat kernals.
- ATrue
- BFalse
47Lasagna, fettuccine and penne are all tube-shaped pastas.
- ATrue
- BFalse
48The flour for making pasta can be from a variety of grains, including buckwheat and rice.
- ATrue
- BFalse
49All pastas, whether Italian or Asian, are cooked by boiling.
- ATrue
- BFalse
50Macaroni is a term used for any dried pasta made with wheat flour.
- ATrue
- BFalse
51Unlike Italian-style pasta, virtually all Asian noodles are made into thick and thin ribbons.
- ATrue
- BFalse
52What are the tiny seeds native to the South American Andes that can be cooked the same way as rice[blank_start]?[blank_end]
- AQuinoa
53What is the grain that is actually a fruit whose kernals are known as groats and that is often ground into flour? [blank_start]Wheat Berry[blank_end]
- AWheat Berry
54What is Italian dried pasta made from?
- ADurum wheat
- Brice flour
- Cwhole wheat
- Dbuckwheat
55What is the only reliable way to test pasta for doneness?
- Afollow the package instructions
- Bbite into a piece
- Ctime it for 10-12 minutes
- Dthrow is against the wall
56The oblong shaped heirloom tuber is called a [blank_start]fingerling[blank_end].
- Afingerling
57A classic potato dish consisting of thin potato slices arranged in a round and cooked until crisp in clarified butter is called [blank_start]Anna[blank_end].
- AAnna
58The largest part of the grain kernel is the:
- Abran
- Bhusk
- Cendosperm
- Dgerm
59The filled pasta shape made by folding squares of dough into rectangles is called [blank_start]agnolotti[blank_end].
- Aagnolotti
60[blank_start]Stone grinding[blank_end] grains is gentler and more precise, therefore some prefer it over the other types of milling.
- AStone grinding
61An aquatic plant, [blank_start]wild rice[blank_end] is not really rice but is generally classified with the rices.
- Awild rice
62Why should eggplant be salted before frying? [blank_start]To prevent excessive oil absorption.[blank_end]
- ATo prevent excessive oil absorption.
63A chipotle is the smoked and dried version of which chile pepper? [blank_start]Jalapeno[blank_end]
- AJalapeno
64The best stalk vegetable for braising is [blank_start]Fennel[blank_end].
- AFennel
65IQF designates that vegetables are [blank_start]Individually Quick Frozen[blank_end].
- AIndividually Quick Frozen
66[blank_start]Cauliflower[blank_end] is a member of the brassica or cabbage family of vegetables.
- ACauliflower
67Tofu is a product that is made from [blank_start]soybeans[blank_end] and is used in Asian cooking.
- Asoybeans
68Corn, potatoes and tomatoes are all native to America.
- ATrue
- BFalse
69A member of the cabbage family with a bulbous stem that looks like a root is called [blank_start]Kohlrabi[blank_end].
- AKohlrabi
70When seasoning vegetables for grilling or broiling, it is good to add some form of fat.
- ATrue
- BFalse
71When roasting vegetables a wide variety of seasonings can be used, including sugars.
- ATrue
- BFalse
72Small pieces of vegetables that are incorporated into a batter and deep fat fried are called [blank_start]vegetable fritters[blank_end].
- Avegetable fritters
Information
- Description
- Vegetables and Starches Chapters from the On Cooking Textbook
- Author
- Jenni Rhodes
- Language
- English
- Views
- 294
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