Understanding Vegetables Flashcards
1
Q
Compounds that give vegetables their color.
A
pigments
2
Q
Firm to the bit, not soft or mush; a term used to describe the texture of vegetables and some other foods that are cooked to this stage of doneness.
A
al dentedrained weight
3
Q
The compound that colors green vegetables green.
A
chlorophyll
4
Q
The weight of the solids, minus the juice, in a can of vegetables or fruits.
A
drained weight
5
Q
The size of the individual pieces in a can of vegetables (for example, the diameter of the peas in a can).
A
sieve size
6
Q
The compounds that color carrots and sweet potatoes orange.
A
carotenoids
7
Q
The compounds that color tomatoes and red peppers red.
A
carotenoids
8
Q
The compounds that color corn yellow.
A
carotenoids
9
Q
The compounds that color beets and red cabbage red.
A
carotenoids
10
Q
The compounds that color cauliflower and potatoes white.
A
anthoxanthins and flavonoids
11
Q
The fuzzy center of an artichoke.
A
choke
12
Q
Dried, discolored spots on frozen foods due to improper storage or packaging.
A
freezer burn
13
Q
A kitchen procedure that involves dividing a large quantity of food item into several smaller containers and cooking each one separately as needed.
A
batch cooking
14
Q
A kitchen procedure that involves partially cooking foods ahead of time, refrigerating them, then finishing portions of the foods as needed at service time.
A
blanching and chilling
15
Q
A mature cremini mushroom with a cap that forms a broad, thick, flat disk that may be as large as 6 inches (15 cm) or more across.
A
portobello
16
Q
A popular wild mushroom that is cone-shaped and hollow.
A
chanterelle
17
Q
A fresh version of the dried Chinese black mushroom.
A
shiitake
18
Q
A golden-yellow wild mushroom shaped like an inside-out ‘umbrella’ and with ridges instead of gills.
A
chanterelle
19
Q
If green beans are cooked with lemon juice, their color will turn
A
olive green
20
Q
When peas are harvested, their ____ content begins to change to starch.
A
sugar
21
Q
Frozen vegetables should be stored at a temperature of ____
A
0°F (-18°C) or colder
22
Q
Baking soda added to cooking water makes the texture of vegetables _____.
A
unpleasantly mushy.
23
Q
Cut surfaces of artichokes are rubbed with ____ so that they will not turn brown.
A
lemon juice
24
Q
Rutabagas should be cooked uncovered so that _____
A
the strong-flavor vegetables flavors escape.
25
The top of a can of vegetables should be _____ before it is opened.
wiped clean before opening. Use a clean can opener.
26
A bulging can of green beans should be ___.
rejected on receipt or discarded without tasting.
27
Vitamins in vegetables can be lost or destroyed by ______
high temperature, long cooking, leaching (dissolving out), alkalis (baking soda), plant enzymes, and oxygen.
28
Vegetables should be cut into neat, uniform shapes for better appearance and for _____.
even cooking
29
Vitamins in vegetables can be lost or destroyed by ______
high temperature, long cooking, leaching (dissolving out), alkalis (baking soda), plant enzymes, and oxygen.
30
Vegetables should be cut into neat, uniform shapes for better appearance and for _____.
even cooking
31
When fresh peas are added to cooking water, the temperature of the water should be ____.
212°F (100°C) boiling
32
The bottom portions of asparagus stalks are _____ so that the asparagus will cook more evenly.
cut tips to uniform lengths and/or tie them into bundles for cooking or peeled
33
Frozen vegetables need less cooking time than fresh vegetables because ____.
they are partially cooked or fully cooked
34
Two or more batches of cooked vegetables should not be mixed together because ____.
they will be cooked to different degrees, and colors and textures usually will not match.
35
Five examples of hot peppers or chilies are ____.
jalapeño, serrano, poblano, California, New Mexico, Thai green, and cayenne.
36
Before dried mushrooms are used in a recipe, they should ______.
be soaked in hot water until soft, then drained and lightly squeezed before being cooked.
37
The most important reason never to use a wild mushroom that hasn't been identified by an expert is _____.
that many mushrooms are poisonous, and some are deadly. Many species are difficult to identify, and some poisonous varieties resemble edible ones.
38
When cooking vegetables, what is the most stable pigments?
Carotenoids
39
What does al dente mean?
firm to the bite
40
Broccoli, cauliflower, asparagus, and brussels sprouts are examples of vegetables well suited to be cooked in a compartment steamer.
True
41
Which of the following statements is true about fiber in vegetables?
Fiber consists in part of cellulose and pectins.
42
Only tender, quick-cooking vegetables are normally sautéed without pre-cooking.
False
43
Stir-frying is most similar to
sauteing
44
What significantly reduces the strength of fibers?
alkalis
45
What temperature should potatoes, onions, and garlic be stored?
50-65°F (10-18°C)
46
What is the pigments in green vegetables?
chlorophyll
47
What do red pigments called Anthocyanins react strongly to?
acid & alkalis
48
Which pigment classification do tomatoes and red peppers fall in?
Carotenoids
49
Chef has 20 lb of green beans in his pantry. If the percentage yield after trimming is 85% for green beans, how many pounds of EP weight beans will he have after trimming them?
0.85 x 20 lbs = 17 lbs
50
Which of the following is one of general rules of vegetable cookery?
Cook green vegetables and strong-flavoured vegetables uncovered.
51
What do white pigments called flavones stay white in?
Acid
52
For which of the following vegetables would baking be an unwise choice for cooking?
green beans
53
Which one of the following vegetables should be blanched or pre-cooked before it is fried in breading or batter?
carrots
54
Which of the following can cause vitamins in vegetables to be lost or destroyed?
high temperature, air, baking soda...
| all are reasons.
55
Vegetables are "shocked" by
being drained and cooled with cold water as soon as they have finished boiling or simmering.
56
What color does asparagus turn if over cooked?
olive green
57
When soaking, what is the ratio to water to dried legumes?
3 to 1
58
Which of the following pigments is paired correctly with the color that it produces in vegetables?
anthocyanins = red
59
Adding lemon juice to the water for cooking cauliflower will
help keep the cauliflower white
60
Which of the following is not a member of the cabbage family?
leeks
61
When checking the quality of a container of frozen vegetables, all of the following expect ______ may indicate poor quality.
some frost
62
Four students in Chef's vegetable-cooking class gave the following answers during the oral exam. Which one of them received the lowest grade?
Mark: "Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients."
63
What is the main purpose of vegetable cookery?
To change the texture
64
Which pigment group is red cabbage found?
anthocyanins
65
Which of the following should be simmered without a cover?
asparagus
66
Which of the following should be simmered with a cover?
sweet potatoes
67
Which of the following frozen vegetables does not require thawing before being cooked?
green beans
68
Although they were once ignored, vegetables are appreciated today for ____.
- their nutritional importance
- their variety, flavor, and eye appeal
- the elegance and sophistication they bring to the table
Answer: all of the above
69
_______ affects the texture, flavor, color, and nutrients of vegetables.
Cooking
70
A ______ mushroom is a relative of the common cultivated button mushroom, but it is sold as large mushroom with a broad, thick cap.
porcini
71
Strong-flavored vegetables such as onions, cabbage, and turnips should be ____
- covered during the cooking process
- cooked in as small amount of water as possible
- cooked for as long a time as possible in order to lose their strong flavors
Answer : none of the above
72
When young, freshly harvested vegetables mature or sit in storage, their ___ gradually changes to ____.
sugar, starch
73
Slices of tart apples are often cooked with red cabbage in order to _____
enhance the cabbage's natural color.
74
If you cooked ____ cabbage in water containing _____, the cabbage would turn blue.
red, baking soda
75
What color will carrots be after they are cooked with an acid such as lemon juice?
orange
76
When cooking green vegetables, which of the following helps to protect their color?
- cooking uncovered
- cooking in small batches
- cooking for the shortest time possible.
Answer: all of the above.
77
________ is/are the most stable pigment(s) because they are relatively unaffected by acids or alkalis.
Caroteoids
78
Which of the following is NOT a factor responsible for nutrient loss in vegetables?
acids
79
It is important to control the factors that destroy nutrients, because these factors may also destroy ____.
- color
- flavor
- texture
Answer: all of the above
80
Vegetables should not be soaked for long periods because prolonged soaking _____.
leaches out flavor and nutrients.
81
When peeling vegetables, be sure to ____.
treat vegetables that brown easily with an acid or antioxidant or hold them underwater until you are ready to use them.
82
If you need 20 lb EP of beets and percentage yield of beets after trimming is 75%, approximately how many lbs of AP beets will you need?
```
AP = EP/Y%
AP = 20/.75
AP = 26.66
AP = 27
```
83
Which of the following combinations of vegetable category - examples is incorrect?
gourd family - egg plant, rutabaga, and sweet and hot peppers
84
Which of the following is TRUE about processed vegetables?
Frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables.
85
Which of the following is a criterion for determining the quality of canned vegetables?
- grade
- drained weight
- condition of the can
Answer: all of the above
86
When cooking canned vegetables, it is important to
put both the vegetables and their liquid in the pan and heat both to boiling at the same time.
87
Which of the following statements about dried mushrooms is correct?
- they must be soaked in ice water until they are soft.
- be careful not to squeeze them after they have soaked.
discard the water in which the mushrooms have been soaked.
Answer: none of the above
88
Batch cooking refers to
dividing food into small batches and cooking them one at a time as needed.
89
Which of the following statements about vegetable storage is FALSE?
Leftover creamed vegetables can be safely stored up to one week, but no longer.
90
_________ mushrooms are wild mushrooms have have pores under the cap.
Porcini
91
Asparagus cooked with acid
olive green
92
Asparagus cooked with Alkali
bright green
93
Asparagus overcooked
olive green
94
Red cabbage cooked with acid
red
95
Red cabbage cooked with Alkali
blue or blue green
96
Red cabbage overcooked
greenish blue, faded
97
Carrots cooked with acid
orange
98
Carrots cooked with Alkali
orange
99
Carrots overcooked
slightly faded
100
Brussels sprouts cooked with acid
olive green
101
Brussels sprouts cooked with Alkali
bright green
102
Brussels sprouts overcooked
olive green
103
Cauliflower cooked with acid
white
104
Cauliflower cooked with Alkali
yellow
105
Cauliflower overcooked
yellowish or gray
106
Onions cooked with acid
white
107
Onions cooked with Alkali
yellow
108
Onions overcooked
yellowish or gray
109
Corn cooked with acid
yellow
110
Corn cooked with Alkali
yellow
111
Corn overcooked
yellow
112
If vegetables are not overcooked, no vitamins will be lost.
False
113
Frozen vegetables require more salt and other seasonings than fresh vegetables do.
False
114
Vegetables should never be salted until after cooking.
False
115
Cabbage should be cooked over high heat to get rid of its strong flavor.
False
116
Starting vegetables in boiling water helps to retain nutrients.
True
117
The best way to wash spinach is to put in a colander and rinse it under cold, running water.
True
118
Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces are exposed to air.
True
119
Most vegetables should be held no longer than 20 to 30 minutes in the steam table.
True
120
If vegetables must be cooked ahead of time, they should be undercooked.
True
