Cooking Vegetables Flashcards
Vegetables are least likely to be
poached
Nearly all vegetables may be boiled or steamed because these two methods
- are easy
- are economical
- can be adapted to a great variety of preparations
Answer: all of the above
Vegetables are “shocked” by
being drained and cooled with cold water as soon as they have finished boiling or simmering
Which of the following methods produces results that are the CLOSEST to boiling?
steaming
Which statement is incorrect?
Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients.
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?
cooked for a longer time
Stir-fry is MOST similar to
sauteing
It is important not to overload the pan when sautéing, because the vegetables will
simmer instead of saute
When vegetables are braised,
fat is added to the braising pan.
For which of the following vegetables would baking be an UNWISE choice for cooking?
green beans
Ratatouille is
combination of vegetables that have been braised together.
Which of the following vegetables is LEAST likely to be grilled?
spinach
Broiling
- 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
A fritter is produced by which of the following cooking methods?
deep-frying
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.
croquette
______ are the most popular deep-fried vegetables.
a. carrots
b. potatoes
c. onion rings
Answer : d. both b and c
Which of the following vegetables should be blanched or precooked before it is fried in breading or batter?
carrots
Which one of the following vegetables should NOT be blanched or precooked before it is friend in breading or batter?
zucchini
Vegetables placed in steamer pans to be cooked I compartment steamers should be mounded in the middle.
False
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.
False
Broccoli, cauliflower, asparagus, and Brussels sprouts are examples of vegetables well suited to be cooked in a compartment steamer.
True
In general, pressure steaming cooks vegetables faster than simmering.
True
Pan-steamed vegetables should always be cooked uncovered.
False
Glazed vegetables are vegetables that are given a shiny coating by cooking them with butter and sugar.
True
Vegetables to be pureed must be cooked al dente.
False
Butter to be used for sautéing vegetables should be clarified.
True
Vegetables should be sautéed over low to medium heat to avoid overcooking.
False
Only tender, quick-cooking vegetables are normally sautéed without precooking.
True
Some type of fat is an important ingredient in braised vegetable preparations.
True
Most vegetables can not be baked from the raw state because they would dry out.
True
Except for potatoes, most vegetables to be fried are normally coated with breading or batter before being placed in the deep-fryer.
True
Breaded, fried vegetables may be held in the steam table up to 30 minutes before being served.
False
Vegetables to be pureed should be cooled first so that they will be easier to puree.
False
