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Cul 2 Midterm

Description

Vegetables and Starches Chapters from the On Cooking Textbook
Jenni Rhodes
Quiz by Jenni Rhodes, updated more than 1 year ago
Jenni Rhodes
Created by Jenni Rhodes over 8 years ago
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Resource summary

Question 1

Question
What temperature should most vegetables be stored at?
Answer
  • 34-40 degrees F
  • 40-45 degrees F
  • 40-60 degrees F
  • room temperature

Question 2

Question
Which of the following is not preserved by drying?
Answer
  • tomatoes
  • beans
  • peppers
  • brussels sprouts

Question 3

Question
How can you preserve the nutritional qualities of vegetables?
Answer
  • 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

Question 4

Question
What is the color pigment responsible for the green in spinach, green beans, and broccoli?
Answer
  • clorophyll
  • carotenoid
  • flavinoid
  • pH

Question 5

Question
What is the difference between blanching and parboiling?
Answer
  • the cooking liquid
  • the type of vegetable being prepared
  • the cooking time
  • the water temperature

Question 6

Question
How should you prepare dried beans?
Answer
  • rehydrate, then blanch them
  • bake them without rehydrating
  • rehydrate, then simmer them
  • rehydrate them in salted water

Question 7

Question
Which of the following is actually a fruit?
Answer
  • tomato
  • eggplant
  • chayote
  • tomato and eggplant
  • all of these

Question 8

Question
When should fresh herbs and seasonings be added to sauteed vegetables?
Answer
  • while the pan heats
  • when the vegetables are added
  • toward the end of cooking
  • any time

Question 9

Question
Which of the following would be best for making french fries?
Answer
  • new red potatoes
  • russet potatoes
  • sweet potatoes
  • chef potatoes

Question 10

Question
What is the classic dish made from mashed or pureed potatoes blended with eggs and seasoned?
Answer
  • duchesse
  • dauphine
  • rosti
  • lorette

Question 11

Question
Which of the following is not produced from corn?
Answer
  • grits
  • masa harina
  • polenta
  • couscous

Question 12

Question
What type of rice will be firm, fluffy and separate when cooked?
Answer
  • long-grain
  • medium-grain
  • short-grain
  • arborio

Question 13

Question
What is the best method for determining the doneness of most grains?
Answer
  • cooking time
  • internal temperature
  • tenderness
  • puffiness

Question 14

Question
What is the best potato choice for pan frying?
Answer
  • Yukon gold
  • white skinned
  • russet
  • sweet potato

Question 15

Question
By what method are Lyonnaise potatoes cooked?
Answer
  • tossing method
  • still-frying method
  • baking
  • deep-frying

Question 16

Question
Yams and sweet potatoes are produced by the same plant.
Answer
  • True
  • False

Question 17

Question
Potatoes should not be refrigerated.
Answer
  • True
  • False

Question 18

Question
Grains, such as corn and rice, are actually the edible seeds of grass.
Answer
  • True
  • False

Question 19

Question
The correct ratio of water to rice is always 2 to 1.
Answer
  • True
  • False

Question 20

Question
Converted rice is more nutritious and less starchy that regular white rice.
Answer
  • True
  • False

Question 21

Question
Vegetables include the stems, leaves, roots, tubers, seeds and flowers of herbaceous plants.
Answer
  • True
  • False

Question 22

Question
Kohlrabi is a cross-breed of cabbage and turnip.
Answer
  • True
  • False

Question 23

Question
Avocados are available only from April through October.
Answer
  • True
  • False

Question 24

Question
The spice called pepper is not related to sweet of hot peppers.
Answer
  • True
  • False

Question 25

Question
Drying chiles makes their flavor stronger and more pungent.
Answer
  • True
  • False

Question 26

Question
Winter squash and summer squash differ by their season and the thickness of their skins.
Answer
  • True
  • False

Question 27

Question
Swiss chard is named after the country where it originated.
Answer
  • True
  • False

Question 28

Question
Mushrooms, which reproduce through spores, are not technically vegetables.
Answer
  • True
  • False

Question 29

Question
Celeriac is the root of the celery plant.
Answer
  • True
  • False

Question 30

Question
Vegetables readily leach vitamins and minerals into air and water.
Answer
  • True
  • False

Question 31

Question
The USDA requires grading of all fresh vegetables sold in the wholesale markets.
Answer
  • True
  • False

Question 32

Question
Irradiating vegetables destroys parasites, insects and bacteria without any nutrient loss.
Answer
  • True
  • False

Question 33

Question
In general, vegetables should be cooked as quickly as possible.
Answer
  • True
  • False

Question 34

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

Question 35

Question
Microwaving is a form of steaming and is an appropriate way to cook vegetables.
Answer
  • True
  • False

Question 36

Question
All new potatoes are red skinned.
Answer
  • True
  • False

Question 37

Question
Sweet potatoes are a variety of potatoes.
Answer
  • True
  • False

Question 38

Question
Potato size is not an indication of quality.
Answer
  • True
  • False

Question 39

Question
A baked potato should be wrapped in foil before cooking.
Answer
  • True
  • False

Question 40

Question
Rice comes from a variety of grass.
Answer
  • True
  • False

Question 41

Question
Converted rice cooks more slowly and retains more nutrients than regular milled white rice.
Answer
  • True
  • False

Question 42

Question
The difference between the risotto and pilaf method is that in the risotto method, the liquid is added gradually.
Answer
  • True
  • False

Question 43

Question
Both Asian and Italian noodles are cooked in boiling water until al dente.
Answer
  • True
  • False

Question 44

Question
Dried, but not fresh, pasta can be par-cooked ahead of service.
Answer
  • True
  • False

Question 45

Question
Yams and sweet potatoes are produced by the same plant.
Answer
  • True
  • False

Question 46

Question
Both bulgar and couscous are made from wheat kernals.
Answer
  • True
  • False

Question 47

Question
Lasagna, fettuccine and penne are all tube-shaped pastas.
Answer
  • True
  • False

Question 48

Question
The flour for making pasta can be from a variety of grains, including buckwheat and rice.
Answer
  • True
  • False

Question 49

Question
All pastas, whether Italian or Asian, are cooked by boiling.
Answer
  • True
  • False

Question 50

Question
Macaroni is a term used for any dried pasta made with wheat flour.
Answer
  • True
  • False

Question 51

Question
Unlike Italian-style pasta, virtually all Asian noodles are made into thick and thin ribbons.
Answer
  • True
  • False

Question 52

Question
What are the tiny seeds native to the South American Andes that can be cooked the same way as rice[blank_start]?[blank_end]
Answer
  • Quinoa

Question 53

Question
What 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]
Answer
  • Wheat Berry

Question 54

Question
What is Italian dried pasta made from?
Answer
  • Durum wheat
  • rice flour
  • whole wheat
  • buckwheat

Question 55

Question
What is the only reliable way to test pasta for doneness?
Answer
  • follow the package instructions
  • bite into a piece
  • time it for 10-12 minutes
  • throw is against the wall

Question 56

Question
The oblong shaped heirloom tuber is called a [blank_start]fingerling[blank_end].
Answer
  • fingerling

Question 57

Question
A 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].
Answer
  • Anna

Question 58

Question
The largest part of the grain kernel is the:
Answer
  • bran
  • husk
  • endosperm
  • germ

Question 59

Question
The filled pasta shape made by folding squares of dough into rectangles is called [blank_start]agnolotti[blank_end].
Answer
  • agnolotti

Question 60

Question
[blank_start]Stone grinding[blank_end] grains is gentler and more precise, therefore some prefer it over the other types of milling.
Answer
  • Stone grinding

Question 61

Question
An aquatic plant, [blank_start]wild rice[blank_end] is not really rice but is generally classified with the rices.
Answer
  • wild rice

Question 62

Question
Why should eggplant be salted before frying? [blank_start]To prevent excessive oil absorption.[blank_end]
Answer
  • To prevent excessive oil absorption.

Question 63

Question
A chipotle is the smoked and dried version of which chile pepper? [blank_start]Jalapeno[blank_end]
Answer
  • Jalapeno

Question 64

Question
The best stalk vegetable for braising is [blank_start]Fennel[blank_end].
Answer
  • Fennel

Question 65

Question
IQF designates that vegetables are [blank_start]Individually Quick Frozen[blank_end].
Answer
  • Individually Quick Frozen

Question 66

Question
[blank_start]Cauliflower[blank_end] is a member of the brassica or cabbage family of vegetables.
Answer
  • Cauliflower

Question 67

Question
Tofu is a product that is made from [blank_start]soybeans[blank_end] and is used in Asian cooking.
Answer
  • soybeans

Question 68

Question
Corn, potatoes and tomatoes are all native to America.
Answer
  • True
  • False

Question 69

Question
A member of the cabbage family with a bulbous stem that looks like a root is called [blank_start]Kohlrabi[blank_end].
Answer
  • Kohlrabi

Question 70

Question
When seasoning vegetables for grilling or broiling, it is good to add some form of fat.
Answer
  • True
  • False

Question 71

Question
When roasting vegetables a wide variety of seasonings can be used, including sugars.
Answer
  • True
  • False

Question 72

Question
Small pieces of vegetables that are incorporated into a batter and deep fat fried are called [blank_start]vegetable fritters[blank_end].
Answer
  • vegetable fritters
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