VEG

Question 1

ANTHOXANTHINS

Answer 1

A type of white or pale yellow pigment in vegetables.

Question 2

FLAVONOIDS

Answer 2

White pigments in vegetables and fruits

Question 3

ANTHOCYANINS

Answer 3

Red or purple pigmesnts in vegetables and fruits

Question 4

Chlorophyll

Answer 4

Green pigment in vegetables and fruits

Question 5

Pigment

Answer 5

Any substance that gives color to an item

Question 6

Al Dente

Answer 6

Firm, not soft or mushy, to the bite. Said of vegetables and pasta.

Question 7

Six factors responsible for most nutirent loss

Answer 7

1. High temperature
2. Long cooking
3. Leaching (dissolving out)
4. Alkalis (baking soda, hard water)
5. Plant enzymes (which are active at warm temperatures but destroyed by high heat)
6. Oxygen

Question 8

Best cooking methods, nutritionally…

Answer 8

The best cooking methods, nutritionally, are usually those that produce the most attractive, flavorful products. Vegetables that are discarded because uneaten benefit no one, no matter how nutritious they are.

Question 9

Batch cooking

Answer 9

Cooking method that invlolves dividing food into batches and cooking them one at a time, as needed, in order to cook them as close as possible to serving time

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Question 10

Blanch-and-chill

Answer 10

To partially cook, chill and finish-cook foods as needed in order to reduce the amount of time required to cook completely to order.

Question 11

Blanching

Answer 11

Cooks food quickly, in salted boiling water.

Question 12

Par Boiling

Answer 12

Blanching over several minutes.

Question 13

Shocking

Answer 13

Submerge in an ice bath to quickly stop the cooking process.

Question 14

examples of fruits used in the vegetable kitchen

Answer 14

tomatoes, eggplant, peppers, green beans, okra, cucumbers, squash, pea pods, and avocados.

A fruit is defined as the ripened ovary or ovaries of a seed‐bearing plant, and it contains the seeds. In other words, if it has seeds, it’s a fruit.