PC2-Block C

Question 1

Which of the following looks similar to spinach and has a tart, sour taste?

Answer 1

Sorrel

Question 2

What are nasturtiums, violas and calendulas?

Answer 2

Edible flowers.

Question 3

What are vegetables that are grown without the use of chemical fertilizers of insecticides called?

Answer 3

Organic

Question 4

Which vegetable is also known as a merliton or vegetable pear?

Answer 4

Chayote

Question 5

Which Canadian delicacy has a flavour similar to asparagus?

Answer 5

Fiddleheads

Question 6

What are poblano, mirasol, anaheim and chilaca varieties of?

Answer 6

Peppers.

Question 7

Which large capped mushrooms are domestically grown and are available year round?

Answer 7

Portobello

Question 8

Which large tuber is grown underground and can be eaten raw or cooked?

Answer 8

Jicama

Question 9

Which vegetable is similar in flavour to turnips?

Answer 9

Kohlrabi

Question 10

Vegetable is a member of the cabbage family?

Answer 10

Cauliflower

Question 11

What is meant by the term jardinière?

Answer 11

Served with an assortment of fresh garden vegetables.

Question 12

What are the principal ingredients in ratatouille?

Answer 12

Zucchini, eggplant, green peppers, onions and tomatoes.

Question 13

What is the proper description for the term Provençale?

Answer 13

Garnished with or containing tomatoes, garlic, parsley and sometimes mushrooms.

Question 14

What is the correct description for the term dubarry?

Answer 14

Garnished with or containing cauliflower.

Question 15

Which vegetable is indicated by the term forestière?

Answer 15

Mushrooms

Question 16

What is the proper description for the term printanière?

Answer 16

Garnish of fresh spring vegetables.

Question 17

What is a bouquetière?

Answer 17

A carefully cut, cooked and arranged assortment of vegetables

Question 18

Which vegetables are suitable for stuffing?

Answer 18

Tomatoes, zucchini and mushrooms.

Question 19

What does to gratinate mean?

Answer 19

To quickly finish in the oven or salamander to achieve a crisp brown topping.

Question 20

Which vegetable is most suitable for braising?
a. Belgium endive.
b. Butter lettuce.
c. Frisée.
d. Spinach.

Answer 20

Belgium endive.

Question 21

Which baby vegetable flower is often stuffed with mousseline and gently braised?

Answer 21

Zucchini

Question 22

What is the purpose of turning vegetables?

Answer 22

To add eye appeal and promote uniform cooking.

Question 23

Which of the following procedures is proper to prepare glazed vegetables?

Answer 23

Pre-cook vegetables, season and toss with honey and butter.

Question 24

What is the proper procedure to “batch cook” vegetables?

Answer 24

Divide vegetables into small batches and cook them one at a time as needed.

Question 25

What is a potential shortcoming of vegetarian diets?

Answer 25

Lack of complete proteins

Question 26

In order to acquire the essential amino acids, what should vegetarians do?

Answer 26

Must eat dishes containing complementing proteins.

Question 27

Which vegetarian diet allows for the consumption of eggs and dairy products?

Answer 27

Ovo-lacto

Question 28

What are vegan diets often deficient in?

Answer 28

Vitamin B12 and D.

Question 29

What is tofu made from?

Answer 29

Soy beans.

Question 30

What is the main staple of Macrobiotic diets?

Answer 30

Grains

Question 31

What includes in the ovo-lacto vegetarian diet?

Answer 31

eggs and dairy products

Question 32

Best describes miso?

Answer 32

A paste made from soy beans.

Question 33

Which of the following is known for its high amino acid content?

Answer 33

Quinoa

Question 34

Which vegetables are most suitable for steaming?

Answer 34

Broccoli and cauliflower

Question 35

What does tomato concasée mean?

Answer 35

Peeled, seeded and diced.

Question 36

What is the pigment contained in yellow/orange vegetables?

Answer 36

Carotenoid.

Question 37

Which of the following is NOT a member of the cabbage family? Select one: a. Leeks b. Broccoli c. Cauliflower d. Brussels sprouts

Answer 37

Leeks.

Question 38

What is the difference between white and green asparagus?

Answer 38

Different growing processes.

Question 39

How much water is recommended when blanching green vegetables?

Answer 39

Enough to allow the vegetables to move freely in the water

Question 40

What is the proper procedure to prepare ratatouille?

Answer 40

Sauté onions and green peppers, add eggplant and zucchini, add tomatoes, season and cook until tender

Question 41

What is a bouquetière?

Answer 41

A carefully cut, cooked and arranged assortment of vegetables.

Question 42

How do braised vegetables differ from stewed vegetables?

Answer 42

Braised vegetables are usually prepared with only one vegetable.

Question 43

Under ideal conditions, what temperature should tomatoes be stored at?

Answer 43

10° to 15°C (50° to 59F)

Question 44

Which uncommon tuber is found on the roots of oak trees?

Answer 44

Black truffles

Question 45

Which vegetable is most suitable for braising? Select one: a. Spinach. b. Belgium endive. c. Frisée. d. Butter lettuce.

Answer 45

Belgium endive.

Question 46

What is a brunoise?

Answer 46

A very small dice.

Question 47

What is the difference between sautéing and pan-frying?

Answer 47

Sautéing uses less fat; the items tend to be smaller and they are tossed or flipped more or less continuously.

Question 48

What is the method for braising vegetables?

Answer 48

Sear vegetables in hot pan, add liquid, cover and cook until tender.

Question 49

Which type of exotic mushrooms are inexpensive and available year round? Select one: a. Oyster. b. Black trumpet. c. Morel. d. Chanterelle.

Answer 49

Oyster

Question 50

Which vegetables are suitable for char-broiling?

Answer 50

Eggplant, zucchini and peppers.

Question 51

Which mushrooms can be described as having long stems and very small caps?

Answer 51

Enoki

Question 52

What results when cauliflower is cooked with some vinegar or lemon juice added to the water?

Answer 52

Helps keep the cauliflower white.

Question 53

What does the term émincer mean?

Answer 53

Sliced thinly.

Question 54

Which products are ingredients in glazes used to finish vegetables?

Answer 54

Sugar or honey and butter.

Question 55

Which ingredient is often used to achieve a dry crust when gratinating?

Answer 55

Bread crumbs.

Question 56

How are dried mushrooms reconstituted?

Answer 56

In warm water for 10 to 20 minutes.

Question 57

What is the proper procedure to prepare a Polonaise garnish?

Answer 57

Melt butter; add bread crumbs, chopped hard boiled eggs and parsley.

Question 58

What is the proper procedure to cook white vegetables such as cauliflower while improving its colour?

Answer 58

Place in lots of boiling salted water, add some vinegar, and cook until tender.

Question 59

What are the three general categories that fruits can be classified as?

Answer 59

Temperate, sub-tropical and tropical.

Question 60

Which tropical fruit contains an enzyme that can be used as a meat tenderizer?

Answer 60

Papaya.

Question 61

What is the purpose of acidulating fruit?

Answer 61

To prevent discolouration.

Question 62

Which fruit are Calimyrna and Black Mission varieties of?

Answer 62

Fig.

Question 63

Which fruit will prevent gelatine from setting if used fresh?

Answer 63

Pineapple

Question 64

Which combination provides the most complete protein in a vegetarian diet?

Answer 64

Grains and legumes.

Question 65

Which vegetarian diet allows for the consumption of dairy products but not eggs?

Answer 65

Lacto

Question 66

Which vegetarian diet allows for the consumption of dairy products but not eggs?

Answer 66

Lacto.

Question 67

What is the main staple of Macrobiotic diets?

Answer 67

Grains

Question 68

Which of the following is known for its high amino acid content?

Answer 68

Quinoa