Jenni Rhodes
Quiz by , created more than 1 year ago

Vegetables and Starches Chapters from the On Cooking Textbook

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Jenni Rhodes
Created by Jenni Rhodes over 8 years ago
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Cul 2 Midterm

Cul 2 Midterm

Question 1 of 72

1

What temperature should most vegetables be stored at?

Select one of the following:

  • 34-40 degrees F

  • 40-45 degrees F

  • 40-60 degrees F

  • room temperature

Explanation

Question 2 of 72

1

Which of the following is not preserved by drying?

Select one of the following:

  • tomatoes

  • beans

  • peppers

  • brussels sprouts

Explanation

Question 3 of 72

1

How can you preserve the nutritional qualities of vegetables?

Select one of the following:

  • by cooking them as quickly as possible

  • by cooking them in a small amount of liquid

  • by serving them with their cooking liquid

  • all of the above

Explanation

Question 4 of 72

1

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

Select one of the following:

  • clorophyll

  • carotenoid

  • flavinoid

  • pH

Explanation

Question 5 of 72

1

What is the difference between blanching and parboiling?

Select one of the following:

  • the cooking liquid

  • the type of vegetable being prepared

  • the cooking time

  • the water temperature

Explanation

Question 6 of 72

1

How should you prepare dried beans?

Select one of the following:

  • rehydrate, then blanch them

  • bake them without rehydrating

  • rehydrate, then simmer them

  • rehydrate them in salted water

Explanation

Question 7 of 72

1

Which of the following is actually a fruit?

Select one of the following:

  • tomato

  • eggplant

  • chayote

  • tomato and eggplant

  • all of these

Explanation

Question 8 of 72

1

When should fresh herbs and seasonings be added to sauteed vegetables?

Select one of the following:

  • while the pan heats

  • when the vegetables are added

  • toward the end of cooking

  • any time

Explanation

Question 9 of 72

1

Which of the following would be best for making french fries?

Select one of the following:

  • new red potatoes

  • russet potatoes

  • sweet potatoes

  • chef potatoes

Explanation

Question 10 of 72

1

What is the classic dish made from mashed or pureed potatoes blended with eggs and seasoned?

Select one of the following:

  • duchesse

  • dauphine

  • rosti

  • lorette

Explanation

Question 11 of 72

1

Which of the following is not produced from corn?

Select one of the following:

  • grits

  • masa harina

  • polenta

  • couscous

Explanation

Question 12 of 72

1

What type of rice will be firm, fluffy and separate when cooked?

Select one of the following:

  • long-grain

  • medium-grain

  • short-grain

  • arborio

Explanation

Question 13 of 72

1

What is the best method for determining the doneness of most grains?

Select one of the following:

  • cooking time

  • internal temperature

  • tenderness

  • puffiness

Explanation

Question 14 of 72

1

What is the best potato choice for pan frying?

Select one of the following:

  • Yukon gold

  • white skinned

  • russet

  • sweet potato

Explanation

Question 15 of 72

1

By what method are Lyonnaise potatoes cooked?

Select one of the following:

  • tossing method

  • still-frying method

  • baking

  • deep-frying

Explanation

Question 16 of 72

1

Yams and sweet potatoes are produced by the same plant.

Select one of the following:

  • True
  • False

Explanation

Question 17 of 72

1

Potatoes should not be refrigerated.

Select one of the following:

  • True
  • False

Explanation

Question 18 of 72

1

Grains, such as corn and rice, are actually the edible seeds of grass.

Select one of the following:

  • True
  • False

Explanation

Question 19 of 72

1

The correct ratio of water to rice is always 2 to 1.

Select one of the following:

  • True
  • False

Explanation

Question 20 of 72

1

Converted rice is more nutritious and less starchy that regular white rice.

Select one of the following:

  • True
  • False

Explanation

Question 21 of 72

1

Vegetables include the stems, leaves, roots, tubers, seeds and flowers of herbaceous plants.

Select one of the following:

  • True
  • False

Explanation

Question 22 of 72

1

Kohlrabi is a cross-breed of cabbage and turnip.

Select one of the following:

  • True
  • False

Explanation

Question 23 of 72

1

Avocados are available only from April through October.

Select one of the following:

  • True
  • False

Explanation

Question 24 of 72

1

The spice called pepper is not related to sweet of hot peppers.

Select one of the following:

  • True
  • False

Explanation

Question 25 of 72

1

Drying chiles makes their flavor stronger and more pungent.

Select one of the following:

  • True
  • False

Explanation

Question 26 of 72

1

Winter squash and summer squash differ by their season and the thickness of their skins.

Select one of the following:

  • True
  • False

Explanation

Question 27 of 72

1

Swiss chard is named after the country where it originated.

Select one of the following:

  • True
  • False

Explanation

Question 28 of 72

1

Mushrooms, which reproduce through spores, are not technically vegetables.

Select one of the following:

  • True
  • False

Explanation

Question 29 of 72

1

Celeriac is the root of the celery plant.

Select one of the following:

  • True
  • False

Explanation

Question 30 of 72

1

Vegetables readily leach vitamins and minerals into air and water.

Select one of the following:

  • True
  • False

Explanation

Question 31 of 72

1

The USDA requires grading of all fresh vegetables sold in the wholesale markets.

Select one of the following:

  • True
  • False

Explanation

Question 32 of 72

1

Irradiating vegetables destroys parasites, insects and bacteria without any nutrient loss.

Select one of the following:

  • True
  • False

Explanation

Question 33 of 72

1

In general, vegetables should be cooked as quickly as possible.

Select one of the following:

  • True
  • False

Explanation

Question 34 of 72

1

If red cabbage is cooked in water with an alkali, such as baking soda, it turns blue and mushy.

Select one of the following:

  • True
  • False

Explanation

Question 35 of 72

1

Microwaving is a form of steaming and is an appropriate way to cook vegetables.

Select one of the following:

  • True
  • False

Explanation

Question 36 of 72

1

All new potatoes are red skinned.

Select one of the following:

  • True
  • False

Explanation

Question 37 of 72

1

Sweet potatoes are a variety of potatoes.

Select one of the following:

  • True
  • False

Explanation

Question 38 of 72

1

Potato size is not an indication of quality.

Select one of the following:

  • True
  • False

Explanation

Question 39 of 72

1

A baked potato should be wrapped in foil before cooking.

Select one of the following:

  • True
  • False

Explanation

Question 40 of 72

1

Rice comes from a variety of grass.

Select one of the following:

  • True
  • False

Explanation

Question 41 of 72

1

Converted rice cooks more slowly and retains more nutrients than regular milled white rice.

Select one of the following:

  • True
  • False

Explanation

Question 42 of 72

1

The difference between the risotto and pilaf method is that in the risotto method, the liquid is added gradually.

Select one of the following:

  • True
  • False

Explanation

Question 43 of 72

1

Both Asian and Italian noodles are cooked in boiling water until al dente.

Select one of the following:

  • True
  • False

Explanation

Question 44 of 72

1

Dried, but not fresh, pasta can be par-cooked ahead of service.

Select one of the following:

  • True
  • False

Explanation

Question 45 of 72

1

Yams and sweet potatoes are produced by the same plant.

Select one of the following:

  • True
  • False

Explanation

Question 46 of 72

1

Both bulgar and couscous are made from wheat kernals.

Select one of the following:

  • True
  • False

Explanation

Question 47 of 72

1

Lasagna, fettuccine and penne are all tube-shaped pastas.

Select one of the following:

  • True
  • False

Explanation

Question 48 of 72

1

The flour for making pasta can be from a variety of grains, including buckwheat and rice.

Select one of the following:

  • True
  • False

Explanation

Question 49 of 72

1

All pastas, whether Italian or Asian, are cooked by boiling.

Select one of the following:

  • True
  • False

Explanation

Question 50 of 72

1

Macaroni is a term used for any dried pasta made with wheat flour.

Select one of the following:

  • True
  • False

Explanation

Question 51 of 72

1

Unlike Italian-style pasta, virtually all Asian noodles are made into thick and thin ribbons.

Select one of the following:

  • True
  • False

Explanation

Question 52 of 72

1

Fill the blank space to complete the text.

What are the tiny seeds native to the South American Andes that can be cooked the same way as rice

Explanation

Question 53 of 72

1

Fill the blank space to complete the text.

What is the grain that is actually a fruit whose kernals are known as groats and that is often ground into flour?

Explanation

Question 54 of 72

1

What is Italian dried pasta made from?

Select one of the following:

  • Durum wheat

  • rice flour

  • whole wheat

  • buckwheat

Explanation

Question 55 of 72

1

What is the only reliable way to test pasta for doneness?

Select one of the following:

  • follow the package instructions

  • bite into a piece

  • time it for 10-12 minutes

  • throw is against the wall

Explanation

Question 56 of 72

1

Fill the blank space to complete the text.

The oblong shaped heirloom tuber is called a .

Explanation

Question 57 of 72

1

Fill the blank space to complete the text.

A classic potato dish consisting of thin potato slices arranged in a round and cooked until crisp in clarified butter is called .

Explanation

Question 58 of 72

1

The largest part of the grain kernel is the:

Select one of the following:

  • bran

  • husk

  • endosperm

  • germ

Explanation

Question 59 of 72

1

Fill the blank space to complete the text.

The filled pasta shape made by folding squares of dough into rectangles is called .

Explanation

Question 60 of 72

1

Fill the blank space to complete the text.

grains is gentler and more precise, therefore some prefer it over the other types of milling.

Explanation

Question 61 of 72

1

Fill the blank space to complete the text.

An aquatic plant, is not really rice but is generally classified with the rices.

Explanation

Question 62 of 72

1

Fill the blank space to complete the text.

Why should eggplant be salted before frying?

Explanation

Question 63 of 72

1

Fill the blank space to complete the text.

A chipotle is the smoked and dried version of which chile pepper?

Explanation

Question 64 of 72

1

Fill the blank space to complete the text.

The best stalk vegetable for braising is .

Explanation

Question 65 of 72

1

Fill the blank space to complete the text.

IQF designates that vegetables are .

Explanation

Question 66 of 72

1

Fill the blank space to complete the text.

is a member of the brassica or cabbage family of vegetables.

Explanation

Question 67 of 72

1

Fill the blank space to complete the text.

Tofu is a product that is made from and is used in Asian cooking.

Explanation

Question 68 of 72

1

Corn, potatoes and tomatoes are all native to America.

Select one of the following:

  • True
  • False

Explanation

Question 69 of 72

1

Fill the blank space to complete the text.

A member of the cabbage family with a bulbous stem that looks like a root is called .

Explanation

Question 70 of 72

1

When seasoning vegetables for grilling or broiling, it is good to add some form of fat.

Select one of the following:

  • True
  • False

Explanation

Question 71 of 72

1

When roasting vegetables a wide variety of seasonings can be used, including sugars.

Select one of the following:

  • True
  • False

Explanation

Question 72 of 72

1

Fill the blank space to complete the text.

Small pieces of vegetables that are incorporated into a batter and deep fat fried are called .

Explanation

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