Vegetables

Question 1

What are the different categories of vegetables

Answer 1

Roots
Tubers
Bulbs
Fungi
Flowers
Fruits
Leaves
Seeds 
Stems

Question 2

What is a root vegetable

Answer 2

The root of the plant
Usually long or round shaped shaped tap root
EG carrot, parsnip, turnip, swede, radish

Question 3

What is a tuber vegetable

Answer 3

Veges which grow underground on the root of a plant
Tubers are high in starch
Eg potatos, kumara, yams, taro, jerusalam artichokes

Question 4

What are bulb veegtables

Answer 4

Grown just below the surface of the ground
consist of layers or clustered segments
EG onions, garlic, leek, spring onion,, shallot

Question 5

What are fungi

Answer 5

When referring to vegetables fungi are commonly known as mushrooms
eg button, protobello, shitake, wood ear, truffle

Question 6

What are flower vegetables

Answer 6

The edible flowers of certain vegetables

eg cauliflower, broccoli, globe artichoke, gai lan

Question 7

What are fruit vegetables

Answer 7

The fruits of veeg spinach, lettuce, brussel sprouts, witlof, bok choy, cabbagegetable plants
Vegetable fruits are fleshy and contain seeds
sometimes the seeds are eaten with the fruit
eg tomato, cucumber, capsicum, pumpkin, courgette, okra, eggplant

Question 8

What are Leave vegetables

Answer 8

The edible leaves of plants

eg spinach, lettuce, brussel sprouts, witlof, nok choy, cabbage

Question 9

What are seed vegetables

Answer 9

Also known as legumes
Seeds are obtained with pods
The pod is sometimes eaten with the seed
eg peas, beans, snow peas

Question 10

What are stem vegetables?

Answer 10

The edible stalks of plants when the stalk is eaten as part of the main part of the vegetable
eg celery, asparagus

Question 11

What is a brunoise Cut?

Answer 11

very small dice cubes, may be called fine dice
between 1 and 3mm squares
brunoise are primarily used for garnish

Question 12

What is a Chiffonade cut

Answer 12

Finely shredded green leafy vegetables
Lettuce and spinach are often cut this way
Used as based for salad items or as a garnish

Question 13

What is a Jardiniere cut

Answer 13

Short batons appro 2 1/2 cm in length 1/2cm wide and thick

Size may vary depending on use in a particular dish

Question 14

What is a julienne cut

Answer 14

Loing thin match-sticks approx 4cm in length

Julienne is primarily used as a garnish

Question 15

What is a macedoine cut

Answer 15

Cubes of vegetables and hard fruit
Approcimately 1/2 cm square
Used in soups, stews, salads

Question 16

What is a matignon cut

Answer 16

Roughly cut vegetables with carrot, onion, celery, ham, thyme and a bay leaf.
Deglaze pan with a little madeira

Question 17

What is a mirepoix cut

Answer 17

Roughly cut vegetables used as a base for cooking other foods or adding flavor to dishes
Vegetables used include carrot, celery and onion

Question 18

What is a paysanne

Answer 18

Thinly cut veges 1-2mm in thickness
Various shapes such as squares, triangles, circles or half moon
Paysanne is referred to as peasant style.