MODULE 2 Q2

Question 1

GENERAL RULES OF VEGETABLE COOKERY

Answer 1

•Do not overcook.
• Prepare vegetable as close to service time as possible and in small quantities.
•If the vegetable must be cooked ahead, undercook slightly and chill rapidly.
•Reheat at service time.
•Never use baking soda with green vegetables.
•Cut vegetables uniformly for even cooking.
•Cook green vegetables and strong - flavored vegetables uncovered.

Question 2

STANDARD QUALITY OF COOKED VEGETABLES

Answer 2

1.color
2.Appearence on plate
3.Texture
4.flavor
5.seasonings
6.Sauces
7.Vegetable combinations

Question 3

HOW TO COOK FROZEN AND CANNED VEGETABLES

Answer 3

TAN AWAS MODULE OY KAPOY

Question 4

CULINARY TERMS OF VEGETABLES (18)

Answer 4

Bouquet ere - bouquet of vegetables
Printaniere - spring vegetables
Jardinière - garden vegetables
Primeurs - first spring vegetables
Clamart - peas
Ceecy - carrots
Doria - cucumbers cooked in butter
Dubarry - cauliflower
Fermiere - carrots, turnips, onions, celery cut into uniform slices
Florentine-spinach
Forestiere - mushrooms
Judic - braised lettuce
Lyonnaise - onions
Nicoise - tomatoes concasse cooked with garlic
Parmientier - potatoes
Princesse - asparagus
Provençale - tomatoes with garlic, parsley and sometimes mushrooms or olives

Question 5

WAYS OF COOKING VEGETABLES (5)

Answer 5

1.boiling and steaming
2.sauteing and pan frying
3.braising
4.baking
5.deep frying

Question 6

EFFECT OF COOKING VEGETABLES

Answer 6

1.Changes in texture
2.water is either lost or absorbed
3.changes in color
Changes in nutrient