Preparing Vegetable Dishes

Question 1

The four dry heat methods of cooking vegetables

Answer 1

• Grilling and Broiling
• Baking
• Sautéing
• Deep Frying

Question 2

Vegetables are cook quickly under high
heat. The heat caramelizes the vegetables, giving a pleasing flavor.

Answer 2

Grilling and Broiling

Question 3

Cooking starchy vegetables using heat of the oven, rather than range top.

Answer 3

Baking

Question 4

Vegetables cooked in a small amount of butter or oil. The heat is very high, so the vegetables cook quickly. The color of the vegetables stays bright. An example of this is the squash.

Answer 4

Sautéing

Question 5

Vegetables large enough to coat with
breading or batter may be fried. Quick– cooking vegetables can be fried raw. Some, may be precooked by simmering or steaming briefly to reduce the cooking time in frying. Blanching

Answer 5

Deep Frying

Question 6

This is used to remove the skins from
vegetables. This is done by plunging vegetables into boiling water briefly, then immediately into cold water to stop the cooking process. This is used to increase the color and flavor before freezing such as tomatoes

Answer 6

Blanching

Question 7

the 4 Moist Heat method of cooking

Answer 7

• Blanching
• Parboiling
• Poaching and Braising
• Steaming and simmering

Question 8

This is used to partially cook vegetables
before another method of cooking. This helps remove strong flavors in root vegetables and cabbage.

Answer 8

Parboiling

Question 9

Cook in just enough simmering liquid to
cover the food for a long period of time. The liquid is saved and served with the vegetable. Examples are cabbage, leeks, and onions.

Answer 9

Poaching and braising

Question 10

It is done by placing vegetables above
boiling water or in a small amount of water. The result is soft, colorful,nflavorful vegetables like broccoli and green beans.

Answer 10

Steaming and Simmering