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Food Prep 1 > Understanding Vegetables > Flashcards

Understanding Vegetables Flashcards

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1
Q

Compounds that give vegetables their color.

A

pigments

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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

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3
Q

The compound that colors green vegetables green.

A

chlorophyll

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4
Q

The weight of the solids, minus the juice, in a can of vegetables or fruits.

A

drained weight

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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

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6
Q

The compounds that color carrots and sweet potatoes orange.

A

carotenoids

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7
Q

The compounds that color tomatoes and red peppers red.

A

carotenoids

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8
Q

The compounds that color corn yellow.

A

carotenoids

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9
Q

The compounds that color beets and red cabbage red.

A

carotenoids

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10
Q

The compounds that color cauliflower and potatoes white.

A

anthoxanthins and flavonoids

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11
Q

The fuzzy center of an artichoke.

A

choke

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12
Q

Dried, discolored spots on frozen foods due to improper storage or packaging.

A

freezer burn

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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

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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

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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

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16
Q

A popular wild mushroom that is cone-shaped and hollow.

A

chanterelle

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17
Q

A fresh version of the dried Chinese black mushroom.

A

shiitake

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18
Q

A golden-yellow wild mushroom shaped like an inside-out ‘umbrella’ and with ridges instead of gills.

A

chanterelle

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19
Q

If green beans are cooked with lemon juice, their color will turn

A

olive green

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20
Q

When peas are harvested, their ____ content begins to change to starch.

A

sugar

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21
Q

Frozen vegetables should be stored at a temperature of ____

A

0°F (-18°C) or colder

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22
Q

Baking soda added to cooking water makes the texture of vegetables _____.

A

unpleasantly mushy.

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23
Q

Cut surfaces of artichokes are rubbed with ____ so that they will not turn brown.

A

lemon juice

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24
Q

Rutabagas should be cooked uncovered so that _____

A

the strong-flavor vegetables flavors escape.

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25
Q

The top of a can of vegetables should be _____ before it is opened.

A

wiped clean before opening. Use a clean can opener.

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26
Q

A bulging can of green beans should be ___.

A

rejected on receipt or discarded without tasting.

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27
Q

Vitamins in vegetables can be lost or destroyed by ______

A

high temperature, long cooking, leaching (dissolving out), alkalis (baking soda), plant enzymes, and oxygen.

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28
Q

Vegetables should be cut into neat, uniform shapes for better appearance and for _____.

A

even cooking

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29
Q

Vitamins in vegetables can be lost or destroyed by ______

A

high temperature, long cooking, leaching (dissolving out), alkalis (baking soda), plant enzymes, and oxygen.

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30
Q

Vegetables should be cut into neat, uniform shapes for better appearance and for _____.

A

even cooking

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31
Q

When fresh peas are added to cooking water, the temperature of the water should be ____.

A

212°F (100°C) boiling

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32
Q

The bottom portions of asparagus stalks are _____ so that the asparagus will cook more evenly.

A

cut tips to uniform lengths and/or tie them into bundles for cooking or peeled

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33
Q

Frozen vegetables need less cooking time than fresh vegetables because ____.

A

they are partially cooked or fully cooked

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34
Q

Two or more batches of cooked vegetables should not be mixed together because ____.

A

they will be cooked to different degrees, and colors and textures usually will not match.

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35
Q

Five examples of hot peppers or chilies are ____.

A

jalapeño, serrano, poblano, California, New Mexico, Thai green, and cayenne.

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36
Q

Before dried mushrooms are used in a recipe, they should ______.

A

be soaked in hot water until soft, then drained and lightly squeezed before being cooked.

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37
Q

The most important reason never to use a wild mushroom that hasn’t been identified by an expert is _____.

A

that many mushrooms are poisonous, and some are deadly. Many species are difficult to identify, and some poisonous varieties resemble edible ones.

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38
Q

When cooking vegetables, what is the most stable pigments?

A

Carotenoids

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39
Q

What does al dente mean?

A

firm to the bite

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40
Q

Broccoli, cauliflower, asparagus, and brussels sprouts are examples of vegetables well suited to be cooked in a compartment steamer.

A

True

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41
Q

Which of the following statements is true about fiber in vegetables?

A

Fiber consists in part of cellulose and pectins.

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42
Q

Only tender, quick-cooking vegetables are normally sautéed without pre-cooking.

A

False

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43
Q

Stir-frying is most similar to

A

sauteing

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44
Q

What significantly reduces the strength of fibers?

A

alkalis

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45
Q

What temperature should potatoes, onions, and garlic be stored?

A

50-65°F (10-18°C)

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46
Q

What is the pigments in green vegetables?

A

chlorophyll

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47
Q

What do red pigments called Anthocyanins react strongly to?

A

acid & alkalis

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48
Q

Which pigment classification do tomatoes and red peppers fall in?

A

Carotenoids

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49
Q

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?

A

0.85 x 20 lbs = 17 lbs

50
Q

Which of the following is one of general rules of vegetable cookery?

A

Cook green vegetables and strong-flavoured vegetables uncovered.

51
Q

What do white pigments called flavones stay white in?

A

Acid

52
Q

For which of the following vegetables would baking be an unwise choice for cooking?

A

green beans

53
Q

Which one of the following vegetables should be blanched or pre-cooked before it is fried in breading or batter?

A

carrots

54
Q

Which of the following can cause vitamins in vegetables to be lost or destroyed?

A

high temperature, air, baking soda…

all are reasons.

55
Q

Vegetables are “shocked” by

A

being drained and cooled with cold water as soon as they have finished boiling or simmering.

56
Q

What color does asparagus turn if over cooked?

A

olive green

57
Q

When soaking, what is the ratio to water to dried legumes?

A

3 to 1

58
Q

Which of the following pigments is paired correctly with the color that it produces in vegetables?

A

anthocyanins = red

59
Q

Adding lemon juice to the water for cooking cauliflower will

A

help keep the cauliflower white

60
Q

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

A

leeks

61
Q

When checking the quality of a container of frozen vegetables, all of the following expect ______ may indicate poor quality.

A

some frost

62
Q

Four students in Chef’s vegetable-cooking class gave the following answers during the oral exam. Which one of them received the lowest grade?

A

Mark: “Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients.”

63
Q

What is the main purpose of vegetable cookery?

A

To change the texture

64
Q

Which pigment group is red cabbage found?

A

anthocyanins

65
Q

Which of the following should be simmered without a cover?

A

asparagus

66
Q

Which of the following should be simmered with a cover?

A

sweet potatoes

67
Q

Which of the following frozen vegetables does not require thawing before being cooked?

A

green beans

68
Q

Although they were once ignored, vegetables are appreciated today for ____.

A
  • their nutritional importance
  • their variety, flavor, and eye appeal
  • the elegance and sophistication they bring to the table
    Answer: all of the above
69
Q

_______ affects the texture, flavor, color, and nutrients of vegetables.

A

Cooking

70
Q

A ______ mushroom is a relative of the common cultivated button mushroom, but it is sold as large mushroom with a broad, thick cap.

A

porcini

71
Q

Strong-flavored vegetables such as onions, cabbage, and turnips should be ____

A
  • 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
Q

When young, freshly harvested vegetables mature or sit in storage, their ___ gradually changes to ____.

A

sugar, starch

73
Q

Slices of tart apples are often cooked with red cabbage in order to _____

A

enhance the cabbage’s natural color.

74
Q

If you cooked ____ cabbage in water containing _____, the cabbage would turn blue.

A

red, baking soda

75
Q

What color will carrots be after they are cooked with an acid such as lemon juice?

A

orange

76
Q

When cooking green vegetables, which of the following helps to protect their color?

A
  • cooking uncovered
  • cooking in small batches
  • cooking for the shortest time possible.
    Answer: all of the above.
77
Q

________ is/are the most stable pigment(s) because they are relatively unaffected by acids or alkalis.

A

Caroteoids

78
Q

Which of the following is NOT a factor responsible for nutrient loss in vegetables?

A

acids

79
Q

It is important to control the factors that destroy nutrients, because these factors may also destroy ____.

A
  • color
  • flavor
  • texture
    Answer: all of the above
80
Q

Vegetables should not be soaked for long periods because prolonged soaking _____.

A

leaches out flavor and nutrients.

81
Q

When peeling vegetables, be sure to ____.

A

treat vegetables that brown easily with an acid or antioxidant or hold them underwater until you are ready to use them.

82
Q

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?

A 
AP = EP/Y%
AP = 20/.75 
AP = 26.66
AP = 27
83
Q

Which of the following combinations of vegetable category - examples is incorrect?

A

gourd family - egg plant, rutabaga, and sweet and hot peppers

84
Q

Which of the following is TRUE about processed vegetables?

A

Frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables.

85
Q

Which of the following is a criterion for determining the quality of canned vegetables?

A
  • grade
  • drained weight
  • condition of the can
    Answer: all of the above
86
Q

When cooking canned vegetables, it is important to

A

put both the vegetables and their liquid in the pan and heat both to boiling at the same time.

87
Q

Which of the following statements about dried mushrooms is correct?

A
  • 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
Q

Batch cooking refers to

A

dividing food into small batches and cooking them one at a time as needed.

89
Q

Which of the following statements about vegetable storage is FALSE?

A

Leftover creamed vegetables can be safely stored up to one week, but no longer.

90
Q

_________ mushrooms are wild mushrooms have have pores under the cap.

A

Porcini

91
Q

Asparagus cooked with acid

A

olive green

92
Q

Asparagus cooked with Alkali

A

bright green

93
Q

Asparagus overcooked

A

olive green

94
Q

Red cabbage cooked with acid

A

red

95
Q

Red cabbage cooked with Alkali

A

blue or blue green

96
Q

Red cabbage overcooked

A

greenish blue, faded

97
Q

Carrots cooked with acid

A

orange

98
Q

Carrots cooked with Alkali

A

orange

99
Q

Carrots overcooked

A

slightly faded

100
Q

Brussels sprouts cooked with acid

A

olive green

101
Q

Brussels sprouts cooked with Alkali

A

bright green

102
Q

Brussels sprouts overcooked

A

olive green

103
Q

Cauliflower cooked with acid

A

white

104
Q

Cauliflower cooked with Alkali

A

yellow

105
Q

Cauliflower overcooked

A

yellowish or gray

106
Q

Onions cooked with acid

A

white

107
Q

Onions cooked with Alkali

A

yellow

108
Q

Onions overcooked

A

yellowish or gray

109
Q

Corn cooked with acid

A

yellow

110
Q

Corn cooked with Alkali

A

yellow

111
Q

Corn overcooked

A

yellow

112
Q

If vegetables are not overcooked, no vitamins will be lost.

A

False

113
Q

Frozen vegetables require more salt and other seasonings than fresh vegetables do.

A

False

114
Q

Vegetables should never be salted until after cooking.

A

False

115
Q

Cabbage should be cooked over high heat to get rid of its strong flavor.

A

False

116
Q

Starting vegetables in boiling water helps to retain nutrients.

A

True

117
Q

The best way to wash spinach is to put in a colander and rinse it under cold, running water.

A

True

118
Q

Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces are exposed to air.

A

True

119
Q

Most vegetables should be held no longer than 20 to 30 minutes in the steam table.

A

True

120
Q

If vegetables must be cooked ahead of time, they should be undercooked.

A

True

Food Prep 1 (14 decks)

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