Cooking Vegetables

Question 1

Vegetables are least likely to be

Answer 1

poached

Question 2

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

Answer 2

• are easy
• are economical
• can be adapted to a great variety of preparations
  Answer: all of the above

Question 3

Vegetables are “shocked” by

Answer 3

being drained and cooled with cold water as soon as they have finished boiling or simmering

Question 4

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

Answer 4

steaming

Question 5

Which statement is incorrect?

Answer 5

Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients.

Question 6

If you compare the methods of sauteing and pan-frying vegetables, three of the following are characteristics of sautéing. Which one is a characteristic of pan-frying?

Answer 6

cooked for a longer time

Question 7

Stir-fry is MOST similar to

Answer 7

sauteing

Question 8

It is important not to overload the pan when sautéing, because the vegetables will

Answer 8

simmer instead of saute

Question 9

When vegetables are braised,

Answer 9

fat is added to the braising pan.

Question 10

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

Answer 10

green beans

Question 11

Ratatouille is

Answer 11

combination of vegetables that have been braised together.

Question 12

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

Answer 12

spinach

Question 13

Broiling

Answer 13

• can be enhanced by the addition of bread crumbs placed on top of the product
• can be used to brown casseroles or gratin dishes that do not brown sufficiently in the oven
• can be used to finish cooked or partially cooked vegetables by browning or glazing them on top
  Answer: all the above

Question 14

A fritter is produced by which of the following cooking methods?

Answer 14

deep-frying

Question 15

A _______ consists of thick vegetable purees or mixture of small pieces of vegetables and a heavy bechamel or other binder, formed into shapes, breaded, and fried.

Answer 15

croquette

Question 16

______ are the most popular deep-fried vegetables.

Answer 16

a. carrots
b. potatoes
c. onion rings
Answer : d. both b and c

Question 17

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

Answer 17

carrots

Question 18

Which one of the following vegetables should NOT be blanched or precooked before it is friend in breading or batter?

Answer 18

zucchini

Question 19

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

Answer 19

False

Question 20

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.

Answer 20

False

Question 21

Broccoli, cauliflower, asparagus, and Brussels sprouts are examples of vegetables well suited to be cooked in a compartment steamer.

Answer 21

True

Question 22

In general, pressure steaming cooks vegetables faster than simmering.

Answer 22

True

Question 23

Pan-steamed vegetables should always be cooked uncovered.

Answer 23

False

Question 24

Glazed vegetables are vegetables that are given a shiny coating by cooking them with butter and sugar.

Answer 24

True

Question 25

Vegetables to be pureed must be cooked al dente.

Answer 25

False

Question 26

Butter to be used for sautéing vegetables should be clarified.

Answer 26

True

Question 27

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

Answer 27

False

Question 28

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

Answer 28

True

Question 29

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

Answer 29

True

Question 30

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

Answer 30

True

Question 31

Except for potatoes, most vegetables to be fried are normally coated with breading or batter before being placed in the deep-fryer.

Answer 31

True

Question 32

Breaded, fried vegetables may be held in the steam table up to 30 minutes before being served.

Answer 32

False

Question 33

Vegetables to be pureed should be cooled first so that they will be easier to puree.

Answer 33

False