Vegetables Flashcards
0
Q
When using most methods of cooking vegetables, acids in the liquid:
A
- Retain flavonoid-based colour
- Keep vegetables crisp longer
- Retain nutrients
1
Q
The texture of vegetables changes when they are cooked. This is caused by:
A
Breaking down of cellulose and gelatinizing of starches
2
Q
Cooking broccoli with a lid causes:
A
Drab, faded out colour and mushy texture
3
Q
Parboiling is preferred over blanching for which type of vegetables?
A
Roots and tubers
4
Q
Your cauliflower is turning yellow as it cooks. This is most likely caused by:
A
Cooking in an aluminum pot.
Alkali also.
5
Q
Vegetables consist primarily of cellulose.
True or False?
A
True
6
Q
Tempura is at its best ( hot and crisp ) due to:
A
the batter and ingredients being ice cold
7
Q
Vegetable puree best when cooled.
True or False?
A
True
8
Q
Pommes Allete are match stick cut potatoes.
True or False?
A
True
