Vegetables and fish

Question 1

4 basis in choosing vegetables

Answer 1

Color
size
Maturity/Stage of Development
Shape

Question 2

On the whole, the physical characteristics and features of any vegetable hint at their overall quality

Answer 2

Quality

Question 3

A vegetable should have a deep, clear, and intense ___. Ripeness or maturity can also be determined by just the color of a vegetable. In general, vegetables that are too deeply colored may be overripe and thus not fit for consumption.

Answer 3

Color

Question 4

Generally, vegetables of medium or average size are of better quality than ones that are small or large. The smallness or largeness of vegetables is often a sign of poor quality and are thus not suitable to be cooked and consumed.

Answer 4

Size

Question 5

A vegetable’s ____ must be true to the shape of the variety. For example, a carrot with a round shape deviates too much from the standard horn-like shape of carrot cultivars, and the irregular shape may be indicative of issues in quality.

Answer 5

Shape

Question 6

A vegetable should be at the prime of edibility, or fitness to be eaten. The ripeness or maturity of a vegetable can be determined through its color, aroma, and firmness, as well as some features of its leaves.

Answer 6

Stage of Development or Maturity

Question 7

The freshness, cleanliness, and manner in which a vegetable is trimmed should also be examined.

Answer 7

Condition

Question 8

Vegetables taste best when they are eaten in season.

Answer 8

Seasonality

Question 9

There are thousands of different kinds of vegetables cultivated and consumed worldwide.

Answer 9

Variety

Question 10

7 Types of Vegetables

Answer 10

Root Vegetables
Leaf Vegetables
Stem Vegetables
Inflorescence Vegetables
Fruit Vegetables
Pod Vegetables
Bulb Vegetables

Question 11

defined as the fleshy enlarged roots of plants that are used as vegetables.

Answer 11

Root Vegetables

Question 12

Two types of roots

Answer 12

Tuberous Roots and Taproots

Question 13

include potato, sweet potato, yam, ginger, and cassava.

Answer 13

Tuberous Roots

Question 14

include carrot, celeriac, radish, beet, and turnip.

Answer 14

Taproots

Question 15

are plants that are cultivated for their edible leaves

Answer 15

Leaf Vegetables

Question 16

What is the main part of a Stem Vegetables?

Answer 16

Stalk

Question 17

Are flowers that are used as vegetables

Answer 17

Inflorescence Vegetables

Question 18

defined as the seed-bearing structures of a plant-are commonly used as vegetables,

Answer 18

Fruit Vegetables

Question 19

Is an edible plants structure that contains seeds.

Answer 19

Pod Vegetables

Question 20

These include aromatic vegetables used to add flavor to dished

Answer 20

Bulb Vegetables

Question 21

4 Market Form

Answer 21

Fresh
Frozen
Dried
Canned

Question 22

are vegetables that have undergone little or no processing from the time they were harvested

Answer 22

Fresh

Question 23

are commercially packaged in plastic bags or cardboard boxes

Answer 23

Frozen

Question 24

dehydrating preserves vegetables and prolongs their shelf life.

Answer 24

Dried

Question 25

Like freezing and drying, ___ is a method of food preservation.

Answer 25

Canned

Question 26

8 Methods of Cooking Vegetables

Answer 26

Steaming
Boiling
Sautéing
Roasting
Grilling
Braising
Baking
Blanching

Question 27

cooking method that makes use of steam or the vapor arising from a heated liquid.

Answer 27

Steaming

Question 28

4 types of Steaming Methods

Answer 28

Steamer Basket Method
Steamer Method
Pan Method
Microwave Method

Question 29

makes use of a steaming basket, or any heat-resistant container with holes at the bottom

Answer 29

Steamer Basket Method

Question 30

A food steamer, also called steam cooker, is a kitchen cook used in cooking with steam

Answer 30

Steamer Method

Question 31

A pan that can hold all vegetables to be steamed can be used

Answer 31

Pan Method

Question 32

placed in a microwave safe bowl with a small amount of water at the bottom

Answer 32

Microwave Method

Question 33

is another easy and convenient method of cooking vegetables. The vegetables are added to a pot of boiling water with a small amount of salt and cooked until the color is more vibrant.

Answer 33

Boiling

Question 34

cook food in a small amount of oil or fat in a pan or pot over relatively high heat while stirring often.

Answer 34

Sauteing

Question 35

the vegetables are cooked slowly in the oven. ____ helps caramelize the vegetables, thus bringing out their natural sweetness and enhancing their flavor.

Answer 35

Roasting

Question 36

a cooking method wherein dry heat is applied from below or above the food being cooked.

Answer 36

Grilling

Question 37

vegetables are seared at a high temperature and allowed to finish cooking in a small amount of liquid, typically in a covered pot or pan.

Answer 37

Braising

Question 38

makes use of dry heat to cook food) Typically, an oven is used to bake food, but it can also be done using hot coals, ashes, or stones.

Answer 38

Baking

Question 39

means to cook vegetables by briefly immersing them in boiling water and then plunging them in iced water or rinsing them with cold running water to stop the cooking process.

Answer 39

Blanching

Question 40

8 types of vegetables cuts

Answer 40

Brunoise
Macedoine
Jardiniere
Paysanne
Julienne
Chiffonade
Mirepoix
Matignon

Question 41

This is a very small dice, usually between 1 to 3 millimeters square,

Answer 41

Brunoise

Question 42

Like the brunoise cut, ____ is a diced cube, but is larger at around 5 millimeters square.

Answer 42

Macedoine

Question 43

cut requires vegetables to be cut into short, thin sticks about 2.5 centimeters long, 3 millimeters wide, and 3 millimeters thick.

Answer 43

Jardiniere

Question 44

word paysanne is a French word that literally means “peasant” or “country-style,” indicating that it is more rustic or informal style of cutting vegetables.

Answer 44

Paysanne

Question 45

1 to 2 millimeters thick

Answer 45

Paysanne

Question 46

cut into long thin matchstick-shaped pieces around 4 centimeters long.

Answer 46

Julienne

Question 47

the leaves of herbs and leafy vegetables are stacked up, rolled tightly, and sliced perpendicular to the roll.

Answer 47

Chiffonade

Question 48

combination of roughly diced vegetables,

Answer 48

Mirepoix

Question 49

refers to the way particular vegetables are cut and to the combination they comprise.

Answer 49

Matignon

Question 50

an umbrella term for any marine animal caught or raised for human consumption, including both freshwater and saltwater species.

Answer 50

Seafood

Question 51

The dictionary defines ___ as any edible marine animal-that is, animals that are taken from the sea to be used as food.

Answer 51

Seafood

Question 52

2 types of seafood

Answer 52

Shellfish
Finfish

Question 53

wide range of animal species that dwell in freshwater or saltwater with an external shell and no backbone.

Answer 53

shellfish

Question 54

refer to cold-blooded, non-mammalian animals that dwell in water and have a vertebra or backbone.

Answer 54

Finfish

Question 55

invertebrate animals with soft bodies that are encased in a shell These include clams, mussels, oysters, and scallops.

Answer 55

Mollusks

Question 56

invertebrate animals with segmented bodies surrounded by an outer shell.

Answer 56

Crustaceans

Question 57

are flat and may have rays

Answer 57

Flatfishes

Question 58

when cut across, would yield round pieces.

Answer 58

Round fishes