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ITA > PC2-Block C > Flashcards

PC2-Block C Flashcards

1
Q

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

A

Sorrel

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2
Q

What are nasturtiums, violas and calendulas?

A

Edible flowers.

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3
Q

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

A

Organic

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4
Q

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

A

Chayote

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5
Q

Which Canadian delicacy has a flavour similar to asparagus?

A

Fiddleheads

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6
Q

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

A

Peppers.

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7
Q

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

A

Portobello

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8
Q

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

A

Jicama

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9
Q

Which vegetable is similar in flavour to turnips?

A

Kohlrabi

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10
Q

Vegetable is a member of the cabbage family?

A

Cauliflower

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11
Q

What is meant by the term jardinière?

A

Served with an assortment of fresh garden vegetables.

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12
Q

What are the principal ingredients in ratatouille?

A

Zucchini, eggplant, green peppers, onions and tomatoes.

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13
Q

What is the proper description for the term Provençale?

A

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

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14
Q

What is the correct description for the term dubarry?

A

Garnished with or containing cauliflower.

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15
Q

Which vegetable is indicated by the term forestière?

A

Mushrooms

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16
Q

What is the proper description for the term printanière?

A

Garnish of fresh spring vegetables.

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17
Q

What is a bouquetière?

A

A carefully cut, cooked and arranged assortment of vegetables

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18
Q

Which vegetables are suitable for stuffing?

A

Tomatoes, zucchini and mushrooms.

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19
Q

What does to gratinate mean?

A

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

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20
Q

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

A

Belgium endive.

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21
Q

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

A

Zucchini

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22
Q

What is the purpose of turning vegetables?

A

To add eye appeal and promote uniform cooking.

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23
Q

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

A

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

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24
Q

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

A

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

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25
Q

What is a potential shortcoming of vegetarian diets?

A

Lack of complete proteins

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26
Q

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

A

Must eat dishes containing complementing proteins.

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27
Q

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

A

Ovo-lacto

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28
Q

What are vegan diets often deficient in?

A

Vitamin B12 and D.

29
Q

What is tofu made from?

A

Soy beans.

30
Q

What is the main staple of Macrobiotic diets?

A

Grains

31
Q

What includes in the ovo-lacto vegetarian diet?

A

eggs and dairy products

32
Q

Best describes miso?

A

A paste made from soy beans.

33
Q

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

A

Quinoa

34
Q

Which vegetables are most suitable for steaming?

A

Broccoli and cauliflower

35
Q

What does tomato concasée mean?

A

Peeled, seeded and diced.

36
Q

What is the pigment contained in yellow/orange vegetables?

A

Carotenoid.

37
Q

Which of the following is NOT a member of the cabbage family?

Select one:
a. Leeks
b. Broccoli
c. Cauliflower
d. Brussels sprouts

A

Leeks.

38
Q

What is the difference between white and green asparagus?

A

Different growing processes.

39
Q

How much water is recommended when blanching green vegetables?

A

Enough to allow the vegetables to move freely in the water

40
Q

What is the proper procedure to prepare ratatouille?

A

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

41
Q

What is a bouquetière?

A

A carefully cut, cooked and arranged assortment of vegetables.

42
Q

How do braised vegetables differ from stewed vegetables?

A

Braised vegetables are usually prepared with only one vegetable.

43
Q

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

A

10° to 15°C (50° to 59F)

44
Q

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

A

Black truffles

45
Q

Which vegetable is most suitable for braising?

Select one:
a. Spinach.
b. Belgium endive.
c. Frisée.
d. Butter lettuce.

A

Belgium endive.

46
Q

What is a brunoise?

A

A very small dice.

47
Q

What is the difference between sautéing and pan-frying?

A

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

48
Q

What is the method for braising vegetables?

A

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

49
Q

Which type of exotic mushrooms are inexpensive and available year round?

Select one:
a. Oyster.
b. Black trumpet.
c. Morel.
d. Chanterelle.

A

Oyster

50
Q

Which vegetables are suitable for char-broiling?

A

Eggplant, zucchini and peppers.

51
Q

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

A

Enoki

52
Q

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

A

Helps keep the cauliflower white.

53
Q

What does the term émincer mean?

A

Sliced thinly.

54
Q

Which products are ingredients in glazes used to finish vegetables?

A

Sugar or honey and butter.

55
Q

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

A

Bread crumbs.

56
Q

How are dried mushrooms reconstituted?

A

In warm water for 10 to 20 minutes.

57
Q

What is the proper procedure to prepare a Polonaise garnish?

A

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

58
Q

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

A

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

59
Q

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

A

Temperate, sub-tropical and tropical.

60
Q

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

A

Papaya.

61
Q

What is the purpose of acidulating fruit?

A

To prevent discolouration.

62
Q

Which fruit are Calimyrna and Black Mission varieties of?

A

Fig.

63
Q

Which fruit will prevent gelatine from setting if used fresh?

A

Pineapple

64
Q

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

A

Grains and legumes.

65
Q

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

A

Lacto

66
Q

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

A

Lacto.

67
Q

What is the main staple of Macrobiotic diets?

A

Grains

68
Q

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

A

Quinoa

ITA (3 decks)

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