Vegetables

Question 0

Fruit-vegetables

Answer 0

Avocados, eggplant, peppers (sweet and hot)

Question 1

Cabbages

Answer 1

Brassica family-Bok Choy, broccoli, broccoli rave, Brussels sprouts, cauliflower, head cabbage (green and red), kale, kohlrabi, napa, savoy

Question 2

Gourds and squashes

Answer 2

Cucurbitaceae family-Chayotes, cucumbers, squashes (winter, summer)

Question 3

Greens

Answer 3

Collards, mustard, sorrel, spinach, Swiss chard, turnip greens

Question 4

Mushrooms and truffles

Answer 4

Mushrooms, truffles

Question 5

Onions

Answer 5

The lily family-Bulb, garlic, leeks, scallions, shallots

Question 6

Pods and seeds

Answer 6

Corn, legumes, fresh (green, fava), dried, fresh shelling (soybeans), edible pea pods (snow, pea shoots), okra

Question 7

Roots and tubers

Answer 7

Beets, carrots, celery root, Jerusalem artichoke, jicama, parsnips, radishes, rutabaga, turnips, water chestnuts

Question 8

Stalks

Answer 8

Artichokes, asparagus, bamboo shoots, celery, fennel, hearts of palm, nopales

Question 9

Baby vegetables

Answer 9

Beets, carrots, zucchini, yellow squash

Question 10

Nutrition

Answer 10

Veges 80% water and remaining is carbs w/ small amount of protein and fat

Question 11

What is fiber made up of

Answer 11

Cellulose and lignin

Question 12

What temperature to store vegetables

Answer 12

40-60degF room temperature dry area good ventilation/cold 36-40degF

Question 13

Irradiated vegetables

Answer 13

Uses gamma rays to sterilize foods/ classified as a food additive

Question 14

Canning vegetables

Answer 14

Placed in sealed container and subject to high temperatures for specific period

Question 15

Frozen vegetables

Answer 15

Blasts of cold air, refrigerated plates, liquid nitrogen, or liquid air

Question 16

Dried vegetables

Answer 16

Alters flavor, texture and appearance

Question 17

Why cook vegetables

Answer 17

Breaks down cellulose, and gelatinizes starches. Gives good flavor and softer, tender texture, more digestible

Question 18

Reaction to acid

Answer 18

If an avid is added such as lemon it will require longer cooking times/ alkalinity causes it to soften and nutrient loss

Question 19

Chlorophyll, carotenoids, flavonoids are effected by what

Answer 19

Acids turn chlorophyll colors, heat turns chlorophyll brighter, alkalinity promotes chlorophyll retention, carotenoids not effected by any. It is all opposite if a vege contains flavonoids.

Question 20

Vegetable cookery guidelines

Answer 20

1. Cut into uniform shapes and sizes
2. Cooked as short a time as possible
3. Cook close to service time
4. Blanch in advance, refresh in ice water and refrigerate, reheat as neede
5. Cook white and red veges in acid to retain color
6. Cook each type separately then combine

Question 21

Broiling and Grilling

Answer 21

Preserve nutrients and flavor and caramelizes

Question 22

Roasting and Baking

Answer 22

Brings out natural sweetness

Question 23

Sauteeing

Answer 23

Brightly colored and crisp

Question 24

Blanching

Answer 24

Partial cooking of foods in a large amount of water for a few seconds. Prepares for further cooking and removes bitter flavors, softens, sets colors, loosens skins

Question 25

Parboiling

Answer 25

Same as blanching but longer. Soften veges and shorten final cooking time

Question 26

Boiling

Answer 26

Served as is or sautéed after

Question 27

Refreshing

Answer 27

Quickly chilled to prevent further cooking

Question 28

Steaming

Answer 28

Moist and tender and retain shape

Question 29

Microwaving

Answer 29

Consistent, colors and flavors preserved, texture remains crisp

Question 30

Puréeing

Answer 30

First baked, boiled, steamed, microwaved then purée

Question 31

Preserving

Answer 31

Drying uses air and gentle heat, fermenting uses a salt, pickling uses an acid

Question 32

Olives

Answer 32

Jumbo Spanish, ripe California, kalamata, nicoise