Understanding Vegetables Flashcards
Compounds that give vegetables their color.
pigments
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.
al dentedrained weight
The compound that colors green vegetables green.
chlorophyll
The weight of the solids, minus the juice, in a can of vegetables or fruits.
drained weight
The size of the individual pieces in a can of vegetables (for example, the diameter of the peas in a can).
sieve size
The compounds that color carrots and sweet potatoes orange.
carotenoids
The compounds that color tomatoes and red peppers red.
carotenoids
The compounds that color corn yellow.
carotenoids
The compounds that color beets and red cabbage red.
carotenoids
The compounds that color cauliflower and potatoes white.
anthoxanthins and flavonoids
The fuzzy center of an artichoke.
choke
Dried, discolored spots on frozen foods due to improper storage or packaging.
freezer burn
A kitchen procedure that involves dividing a large quantity of food item into several smaller containers and cooking each one separately as needed.
batch cooking
A kitchen procedure that involves partially cooking foods ahead of time, refrigerating them, then finishing portions of the foods as needed at service time.
blanching and chilling
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.
portobello
A popular wild mushroom that is cone-shaped and hollow.
chanterelle
A fresh version of the dried Chinese black mushroom.
shiitake
A golden-yellow wild mushroom shaped like an inside-out ‘umbrella’ and with ridges instead of gills.
chanterelle
If green beans are cooked with lemon juice, their color will turn
olive green
When peas are harvested, their ____ content begins to change to starch.
sugar
Frozen vegetables should be stored at a temperature of ____
0°F (-18°C) or colder
Baking soda added to cooking water makes the texture of vegetables _____.
unpleasantly mushy.
Cut surfaces of artichokes are rubbed with ____ so that they will not turn brown.
lemon juice
Rutabagas should be cooked uncovered so that _____
the strong-flavor vegetables flavors escape.
The top of a can of vegetables should be _____ before it is opened.
wiped clean before opening. Use a clean can opener.
A bulging can of green beans should be ___.
rejected on receipt or discarded without tasting.
Vitamins in vegetables can be lost or destroyed by ______
high temperature, long cooking, leaching (dissolving out), alkalis (baking soda), plant enzymes, and oxygen.
Vegetables should be cut into neat, uniform shapes for better appearance and for _____.
even cooking
Vitamins in vegetables can be lost or destroyed by ______
high temperature, long cooking, leaching (dissolving out), alkalis (baking soda), plant enzymes, and oxygen.
Vegetables should be cut into neat, uniform shapes for better appearance and for _____.
even cooking
When fresh peas are added to cooking water, the temperature of the water should be ____.
212°F (100°C) boiling
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
Frozen vegetables need less cooking time than fresh vegetables because ____.
they are partially cooked or fully cooked
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.
Five examples of hot peppers or chilies are ____.
jalapeño, serrano, poblano, California, New Mexico, Thai green, and cayenne.
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.
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.
When cooking vegetables, what is the most stable pigments?
Carotenoids
What does al dente mean?
firm to the bite
Broccoli, cauliflower, asparagus, and brussels sprouts are examples of vegetables well suited to be cooked in a compartment steamer.
True
Which of the following statements is true about fiber in vegetables?
Fiber consists in part of cellulose and pectins.
Only tender, quick-cooking vegetables are normally sautéed without pre-cooking.
False
Stir-frying is most similar to
sauteing
What significantly reduces the strength of fibers?
alkalis
What temperature should potatoes, onions, and garlic be stored?
50-65°F (10-18°C)
What is the pigments in green vegetables?
chlorophyll
What do red pigments called Anthocyanins react strongly to?
acid & alkalis
Which pigment classification do tomatoes and red peppers fall in?
Carotenoids
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
Which of the following is one of general rules of vegetable cookery?
Cook green vegetables and strong-flavoured vegetables uncovered.
What do white pigments called flavones stay white in?
Acid
For which of the following vegetables would baking be an unwise choice for cooking?
green beans
Which one of the following vegetables should be blanched or pre-cooked before it is fried in breading or batter?
carrots
Which of the following can cause vitamins in vegetables to be lost or destroyed?
high temperature, air, baking soda…
all are reasons.
Vegetables are “shocked” by
being drained and cooled with cold water as soon as they have finished boiling or simmering.
What color does asparagus turn if over cooked?
olive green
When soaking, what is the ratio to water to dried legumes?
3 to 1
Which of the following pigments is paired correctly with the color that it produces in vegetables?
anthocyanins = red
Adding lemon juice to the water for cooking cauliflower will
help keep the cauliflower white
Which of the following is not a member of the cabbage family?
leeks
When checking the quality of a container of frozen vegetables, all of the following expect ______ may indicate poor quality.
some frost
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.”
What is the main purpose of vegetable cookery?
To change the texture
Which pigment group is red cabbage found?
anthocyanins
Which of the following should be simmered without a cover?
asparagus
Which of the following should be simmered with a cover?
sweet potatoes
Which of the following frozen vegetables does not require thawing before being cooked?
green beans
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
_______ affects the texture, flavor, color, and nutrients of vegetables.
Cooking
A ______ mushroom is a relative of the common cultivated button mushroom, but it is sold as large mushroom with a broad, thick cap.
porcini
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
When young, freshly harvested vegetables mature or sit in storage, their ___ gradually changes to ____.
sugar, starch
Slices of tart apples are often cooked with red cabbage in order to _____
enhance the cabbage’s natural color.
If you cooked ____ cabbage in water containing _____, the cabbage would turn blue.
red, baking soda
What color will carrots be after they are cooked with an acid such as lemon juice?
orange
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.
________ is/are the most stable pigment(s) because they are relatively unaffected by acids or alkalis.
Caroteoids
Which of the following is NOT a factor responsible for nutrient loss in vegetables?
acids
It is important to control the factors that destroy nutrients, because these factors may also destroy ____.
- color
- flavor
- texture
Answer: all of the above
Vegetables should not be soaked for long periods because prolonged soaking _____.
leaches out flavor and nutrients.
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.
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
Which of the following combinations of vegetable category - examples is incorrect?
gourd family - egg plant, rutabaga, and sweet and hot peppers
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.
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
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.
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
Batch cooking refers to
dividing food into small batches and cooking them one at a time as needed.
Which of the following statements about vegetable storage is FALSE?
Leftover creamed vegetables can be safely stored up to one week, but no longer.
_________ mushrooms are wild mushrooms have have pores under the cap.
Porcini
Asparagus cooked with acid
olive green
Asparagus cooked with Alkali
bright green
Asparagus overcooked
olive green
Red cabbage cooked with acid
red
Red cabbage cooked with Alkali
blue or blue green
Red cabbage overcooked
greenish blue, faded
Carrots cooked with acid
orange
Carrots cooked with Alkali
orange
Carrots overcooked
slightly faded
Brussels sprouts cooked with acid
olive green
Brussels sprouts cooked with Alkali
bright green
Brussels sprouts overcooked
olive green
Cauliflower cooked with acid
white
Cauliflower cooked with Alkali
yellow
Cauliflower overcooked
yellowish or gray
Onions cooked with acid
white
Onions cooked with Alkali
yellow
Onions overcooked
yellowish or gray
Corn cooked with acid
yellow
Corn cooked with Alkali
yellow
Corn overcooked
yellow
If vegetables are not overcooked, no vitamins will be lost.
False
Frozen vegetables require more salt and other seasonings than fresh vegetables do.
False
Vegetables should never be salted until after cooking.
False
Cabbage should be cooked over high heat to get rid of its strong flavor.
False
Starting vegetables in boiling water helps to retain nutrients.
True
The best way to wash spinach is to put in a colander and rinse it under cold, running water.
True
Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces are exposed to air.
True
Most vegetables should be held no longer than 20 to 30 minutes in the steam table.
True
If vegetables must be cooked ahead of time, they should be undercooked.
True
