CHAPTER 18POTATOES AND OTHER STARCHES

For each of the following, indicate whether you would use starchy or waxy potatoes.

1. French fries2. Baked potatoes3. Potato salad4. American fries5. potato chips6. Croquettes7. Au gratin8. Duchesse9. Garnish for beef stew10. Rissole

Multiple Choice

11. Fresh, unprocessed potatoes should be stored(a) in the refrigerator.(b) in a cool,moist place.(c) in a warm, dry, dark place.(d) in a cool,dry, dark place.

12. Which of the followingis not an ingredient in duchesse potatoes?(a) butter(b) nutmeg(c) milk(d) egg yolks

13. French fries made from fresh, raw potatoes are seasoned by(a) sprinkling the potatoes with salt before frying.(b) soaking the cut potatoes in salt water before frying.(c) sprinkling the potatoes with salt after frying.(d) both band c.

14. The type of rice that holds its shape best after cookingis(a) instant(b) brown.(c) parboiled.(d) regular milled long grain.

15. Basic proportions for boiling long grain white rice are(a) 2 pints ofwater to 1pound rice (or 1 liter ofwater to 500 g rice).(b) 2 quarts water to 1pound rice (or 2 liters ofwater to 500 g rice).(c) 1pint water to 1pound rice (or 500 g water to 500 g rice).(d) none ofthe above.

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16. Semolina is(a) an Italian rice dish.(b) a type of egg noodle(c) a baked pasta dish.(d) a high-protein flour.

17. Spaghetti should be cookedby(a) adding it little by little to a large quantity of boiling, salted water and simmering

gently until done.(b) adding it all at once to enough boiling, salted water to cover and boiling until done.(c) adding it all at once to a large quantity of boiling, salted water and boiling until

done.(d) adding it to coldwater, bring to a boil, and simmering until done.

18. The temperature of the fat for blanching french fries (the first cooking stage) should be(a) 300°F (150°C).(b) 325°F (160°C).(c) 350°F (175°C).(d) 375°F (190°C).

19. Which of the followingis not a corn product?(a) polenta(b) hominy(c) pozole(d) farro

20. The potato is a _(a) starch(b) vegetable(c) both a and b(d) neither a nor b

21. Which of the following statements is false concerning potatoes?(a) They are one of the most popular vegetables.(b) Potatoes function as both a vegetable and a starch.(c) Potatoes may be cookedin only a limited number ofways.(d) Potatoes appear in all three meals more than any other food.

22. Russet or Idaho potatoes are _(a) ideal for boiling(b) best for deep-frying(c) high in moisture and sugar(d) best for salads, soups, and hash browns

23. potatoes can be white, yellow, blue, or purple.(a) All-purpose(b) Waxy or new(c) Russets or Idaho(d) none of the above

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24. Chef Kartoffel buys when she is not concerned by the shape of the potatoesshe will serve.(a) all-purpose(b) waxy or new(c) russets or Idaho(d) none of the above

25. The French fries you ordered have dark streaks and poor texture. There is a goodpossibility that _(a) they were made from waxy or new potatoes(b) the oil they were cooked in was high in saturated fat(c) they were cooked at an unacceptably high temperature(d) the potatoes they were made from were too high in starch

26. Potatoes should be stored _(a) frozen(b) refrigerated(c) in a cool, dry, dark place(d) at temperatures below 45°F (7°C)

27. Which of the following is the best explanation of why the baked potato you ordered hasan excessively strong sweet taste?(a) It had been allowed to sprout.(b) It was not baked long enough.(c) It had been refrigerated before it was baked.(d) either a or c

28. When potatoes are boiled, they should be _(a) cooled in coldwater after cooking(b) started in hot, rather than cold water(c) both ofthe above(d) none of the above

29. Mashed potatoes, duchesse potatoes, and potato croquettes all start out as _(a) potato puree(b) Parisienne potatoes(c) new or waxy potatoes(d) all of the above

30. Which of the following pieces of equipment would you use if you were preparingduchesse potatoes?(a) colander(b) pastry bag(c) foodmill or ricer(d) all of the above

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31. Potatoes should not be wrapped in foilwhen they are baked because they _(a) steam rather than bake(b) take much longer to cook(c) lose most of their nutrients(d) turn an unappealing gray color

32. The most well known type ofpotatoes baked "en casserole" are potatoes.(a) duchesse(b) scalloped(c) stuffed baked(d) rissole or cotte

33. French fries are often blanched in fat before they are deep fried because the blanching

(a) decreases their final cooking time(b) gives them an attractive appearance(c) seals in their natural flavor and nutrients(d) allows them to hold their shape better during deep-frying

34. Which of the followingcombinations is correct?(a) enriched rice - coated with vitamins(b) long-grain rice - sticky when cooked(c) short- and medium-grain rice -fluffy when cooked(d) all of the above

35. Which of the followingtakes the longest time to cook?(a) brown rice(b) basmati rice(c) parboiled rice(d) regular milled white rice

36. Which one of the following types of rice does not hold well after cooking and whosegrains quickly lose their shape and becomemushy?(a) brown(b) instant(c) parboiled(d) regular milled white

37. Which of the followingcombinations is correct?(a) arborio rice - India(b) glutinous rice - Italy(c) jasmine rice - Southeast Asia(d) basmati rice - China and Japan

38. Wild rice _(a) is inexpensive(b) is actually not a rice(c) is imported from India and China(d) cooksmore quickly than long-grain rice

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39. Pearled barley _(a) is often used in soups(b) has a shorter cooking time than rice(c) has not had its outer layer of bran removed(d) all of the above

40. Bulgur is a type of _(a) rice(b) pasta(c) wheat(d) barley

41. Farro, spelt, and couscous are all forms of _(a) rice(b) corn(c) wheat(d) barley

42. If you ordered pozole in a Mexican restaurant, you would receive _(a) grits(b) polenta(c) hominy(d) green wheat

43. Kasha is a popular food.(a) Italian(b) Jewish(c) German(d) Japanese

44. When making a rice pilaf, it is not necessary to the rice.(a) wash(b) saute(c) measure(d) add seasonings to

45. If you used the pasta method to cook rice, you would use liquid than if youused the boiling method.(a) more(b) the same(c) much less(d) slightly less

46. Which of the followingcookingmethods is most similar to the pilaf method?(a) braising(b) steaming(c) parboiling(d) deep-frying

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47. One unique aspect of preparing risotto is that _(a) each grain of rice must be kept fluffy and separate(b) chicken stock may never be used as the cooking liquid(c) the rice is cooked in a large amount ofwater and then drained(d) small amounts of stock are added until the appropriate consistency is reached

48. Semolina is found in _(a) risotto(b) dumplings(c) glutinous rice(d) high quality pasta

49. Which of the followingpastas would you stuff with meat or cheese?(a) ziti(b) linguine(c) manicotti(d) vermicelli

50. Which of the followingcombinations of pasta type - shape is incorrect?(a) orzo - star(b) farfalle - bow tie(c) conchiglie - shell(d) fusilli - corkscrew

51. Pasta cooked al dente _(a) is firm to the bite(b) should be visibly dented(c) is slightly soft and mushy(d) must be held in its cookingwater for a least 20 minutes before serving

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True/False

52. Potatoes to be combined with cream sauce should be drained well after boiling andrinsed in coldwater to remove excess starch.

53. Frozen French fries should not be thawed before frying.54. Potato puree to be used for making duchesse potatoes should be quite moist.55. Baked potatoes to be held for more than 30 minutes should be wrapped, breaded, and

fried.56. Potato croquettes are duchesse potatoes that have been shaped, breaded, and fried.57. Parboiled rice takes less time to cook than regular long grain white rice.58. Rice pilaf is made by sauteing rice in fat, adding boiling liquid, and then covering and

baking for 45-50 minutes.59. Risotto is an Italian dish made by adding parmesan cheese and mushrooms to basic

rice pilaf.60. Macaroni to be baked in a casserole, such as macaroni and cheese, should be boiled

until about half done, since it will cookfurther in the sauce.61. Spaghetti that is cooked ahead of service should be held in coldwater to keep it from

sticking and then reheated to order.62. The main ingredients for fresh pasta dough to make fettuccine are flour and eggs.63. Fresh pasta, if it has not been allowed to dry, takes about 5 minutes to cook after the

water has returned to a boil.64. Kasha is an ancient variety ofwheat.65. Couscous is made from wheat.66. Corn is treated with lye to make grits.67. Glutinous rice is a sticky rice used to make sushi.68. Arborio, jasmine, and basmati are all types of long-grain rice.

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CHAPTER 19SALADS AND SALAD DRESSINGS

Short Answers

1. Name 10 types ofleafy salad greens.2. Name 8 types of raw vegetables that can be used in salads.3. Name 8 cooked,pickled or canned vegetables that can be used in salads.4. Name the four basic parts of a salad.5. When is salad dressing added to a tossed green salad?6. What type of lettuce is used in Caesar Salad?7. What should be done to cut fruits such as apples and peaches to prevent them from

discoloring?8. What steps should you take to dissolve unflavored gelatin in a large liquid?9. In what order should the followingitems appear on a salad bar: plates, mixed greens,

condiments, dressings?10. What is the basic ratio of oil to vinegar in Basic French Dressing or Vinaigrette?

Multiple Choice

11. Another name for romaine lettuce is:(a) cos lettuce.(b) bibb lettuce.(c) escarole.(d) endive.

12. Another name for chicory is(a) limestone lettuce.(b) radicchio.(c) loose-leaf lettuce.(d) curly endive.

13. Which of the followinghas a tightly packed pointed head made up of pale yellow-greento white, crisp waxy leaves with a slightly bitter flavor?(a) cos lettuce(b) Belgian endive(c) witloof chicory(d) both band c

14. Broad-leaf endive is also known as(a) escarole.(b) cos lettuce.(c) bibb lettuce.(d) Chinese cabbage.

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15. Which of the following kinds of salads is most often served as a lunch main course?(a) vegetable salad.(b) combination salad.(c) green salad.(d) gelatin salad.

16. Which of the following salads is made with green beans, potatoes, lettuce, tuna, andolives?(a) Chefs Salad.(b) Waldorf Salad(c) Salade Nicoise(d) Garden Salad

17. Which of the following salads is made with apples, celery, and walnuts?(a) Perfection Salad(b) Salade Nicoise(c) Jellied Fruit Salad(d) Waldorf Salad

18. Iceberg lettuce _(a) wilts faster than other greens(b) is the most popular salad ingredient(c) is seldom mixed with other greens because of its distinctive flavor(d) all of the above

19. Which of the following is a mixture of tender, young baby lettuces?(a) mache(b) treviso(c) arugula(d) mesclun

20. Arugula is also known as _(a) Rocket(b) Rugula(c) Radicchio(d) both a and b

21. Which of the following is not one of the four basic parts of a salad?(a) base(b) border(c) garnish(d) dressing

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22. After overhearing the following statements from Chef Vert's students during theirstudy group, which one do you think received the best grade on the test on saladpreparation?(a) Celeste: "I like to arrange my salad so that it covers the rim of the plate."(b) Germaine: "Theperfect salad contains as many colors as you can fit on the plate."(c) Mathilda: "I cut my salad ingredients in large enough pieces so that my customers

will be able to identify them."(d) Roberto: "I think it is essential to make sure that the ingredients of a salad lie as

flat as possible on the plate so that customers have an easy time picking them upwith their forks.

23. When preparing salads, it is important to _(a) wash and drain the greens thoroughly(b) arrange them on plates that are not too cold(c) add dressings as soon as possible to prevent wilting(d) be sure that the greens are not exposed to air circulation

24. Cooked salads differ from combination and vegetable salads in that they are usuallymixed with a(n) during preparation.(a) antioxidant or acid(b) oil and vinegar combination(c) thick dressing, such as mayonnaise(d) sweet dressing, such as honey dijon

25. A salad is also most likely to be classified as a bound salad.(a) cooked(b) dessert(c) vegetable(d) combination

26. Fruit salads can be _(a) dessert salads(b) appetizer salads(c) part of combination luncheon plates(d) all of the above

27. A chefs salad is an example of a __ salad.(a) gelatin(b) cooked(c) vegetable(d) combination

28. If you were reading a history of gelatin salads, you would find that they are closelyrelated to ----(a) soups(b) aspics(c) bound salads(d) emulsified salads

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29. When maintaining a salad bar, it is important to _(a) wipe the edges of dressing containers(b) refill containers before they begin to look depleted(c) clean up the debris that has been scattered by customers(d) all of the above

30. Which of the followingis the best order for arranging items along a salad bar?(a) plates - crackers and breads - mixed greens - dressings - condiments(b) condiments - crackers and breads - dressings - plates - mixed greens(c) plates - mixed greens - condiments - dressings - crackers and breads(d) mixed greens - dressings - plates - condiments - crackers and breads

31. Salad dressings are _(a) sometimes considered cold sauces(b) serve the same functions as sauces(c) liquids or semiliquids used to flavor salads(d) all of the above

32. Salad dressings and sauces both _(a) enrich(b) add flavor(c) add moisture(d) all of the above

33. Which of the following is not one of the basic types of salad dressings commonly usedtoday?(a) cooked(b) appetizer(c) oil and vinegar(d) mayonnaise-based

34. Of the followingoils, oil has the most distinctive taste.(a) corn(b) olive(c) soybean(d) safflower

35. Extravirgin olive oil _(a) is an example of a winterized oil(b) is made from the first pressings of olives(c) is often used in the restaurant business because of its relatively low cost(d) is a blend of two or more grades of olive oil

36. vinegar is aged in wooden barrels.(a) Cider(b) Sherry(c) Distilled(d) Balsamic

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37. vinegar is usually preferred for the best-quality oil-and-vinegar dressings.(a) Wine(b) Cider(c) White(d) none of the above

38. Which of the following statements is correct about Roquefort cheese?(a) It is a brand name.(b) It is the same as blue cheese.(c) It is produced in Switzerland.(d) It is relatively inexpensive in comparison to other cheeses.

39. A uniform mixture of two unmixable liquids is known as a(n) _(a) aspic(b) emulsion(c) cooked dressing(d) none of the above

40. The gums, starches, and gelatins in commercial salad dressings act as _(a) flavorings(b) emulsifiers(c) antioxidants(d) anticoagulants

41. A temporary emulsion (such as a simple oil and vinegar dressing) _(a) must be shaken before it is served(b) will separate soon after it has been shaken(c) will take longer to separate the longer or harder it is beaten or shaken(d) all of the above

42. is the most important emulsified dressing.(a) Italian(b) French(c) Vinaigrette(d) Mayonnaise

43. When making mayonnaise, it is essential to _(a) add the oil all at once(b) use highly flavored ingredients(c) have all the ingredients as cold as possible(d) beat the egg yolks well in a bowl

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True/False

44. Two types of salad greens that should not normally be used by themselves are escaroleand chicory.

45. Stainless steel knives are best for cutting salad ingredients.46. Cooked foods to be mixed with mayonnaise must be chilled before mixing.47. Canned pineapple should not be added to gelatin salads, because the gelatin will not

set.48. Solid ingredients should be mixed with a gelatin mixture as soon as the gelatin has

congealed.49. If lemon juice is added to a gelatin salad, the amount of gelatin may have to be

increased.50. To make mayonnaise, you may use up to one cup (250 mL) of oil per large egg yolk.51. All ingredients for making mayonnaise should be thoroughly chilled before production

is begun.52. Vinaigrette is a type of emulsified dressing.53. Mesclun is a mixture of tender, baby lettuces.54. Mache is a bitter, slightly tough salad green that should always be mixed with milder,

more tender greens.55. Radicchio and treviso both have red leaves.

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CHAPTER 21BREAKFAST PREPARATION, DAIRY PRODUCTS, AND COFFEE AND TEA

Multiple Choice

1. The highest USDAegg grade is(a) A.(b) B.(c) C.(d) none of the above.

2. Most written recipes calling for fresh shell eggs are based on what size egg?(a) jumbo(b) extra large(c) large(d) medium

3. Whole beaten eggs coagulate or are cookedat about what temperature?(a) 140°F (60°C)(b) 156°F (69°C)(c) 185°F (85°C)(d) 212°F (lOO°C)

4. A custard mixture made ofwhole eggs plus milk coagulates at about whattemperature?(a) 140°F (60°C)(b) 165°F (74°C)(c) 185°F (85°C)(d) 212°F (l00°C)

5. Green egg yolks in hard-cooked eggs can be prevented by(a) adding a little vinegar to the cookingwater.(b) boiling in salted water.(c) using low temperatures and short cooking time.(d) adding baking soda to the cookingwater.

6. Egg whites will whip up into a better foam if(a) they are well chilled(b) they have a small amount of oil added to them.(c) they have a small amount ofbaking soda added to them.(d) they are at room temperature.

7. One way to make hard-cooked eggs is to place them into boiling water, adjusting theheat, and simmering for(a) 3-4minutes.(b) 5-7 minutes.(c) 12-15 minutes.(d) 15-20 minutes.

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8. The base for a standard cheese souffle is made from(a) milk thickened with roux.(b) milk thickened with liaison (eggyolks and cream).(c) veloute sauce.(d) melted cheese.

9. A custard baked in a pastry shell is called a(a) quiche.(b) fondue.(c) frittata.(d) sirniki.

10. Waffle batter differs from pancake batter because(a) it contains more fat.(b) it contains less liquid.(c) both a and b(d) none of the above.

11. Milk that has been heat treated to kill disease-causing organisms is called(a) certified.(b) homogenized.(c) pasteurized.(d) fortified.

12. Heavy whipping cream has a fat content of(a) 10-12percent.(b) 16-22percent.(c) 28-33 percent.(d) 35-40percent.

13. Which of the followingcauses milk to curdle?(a) acids(b) tannins(c) heat(d) all of the above.

14. The principal purpose of the chalazae in an egg is to _(a) prevent it from breaking(b) hold the yolk in the center(c) provide a space called an air cell(d) prevent air from entering the egg

15. Which set of words completes the following sentence correctly? If, when an egg isbroken, its yolk and it , then you know it is _(a) lays flat, spreads over a large area, old(b) stands up high, spreads over a small area, fresh(c) both a and b(d) neither a nor b(e)

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16. Which of the followingis true about eggs?(a) As eggs age, they become more dense.(b) The easiest-to-peel eggs are those that are the freshest.(c) Flavors and odors cannot penetrate the shell of an egg.(d) They can lose as much as one grade in a day if they are stored at room

temperature.17. Chef Oeuf wants to make an omelet with the frozen eggs that were delivered to his

kitchen this morning. He will have a problem doing this because _(a) frozen eggs are not well suited for omelets(b) these eggs have probably not been pasteurized(c) the eggs will take approximately two days to thaw in the refrigerator(d) all of the above

18. If you were an egg and you wanted to give the chef who was about to cook you someadvice, you would most probably say, please don't _(a) let me coagulate(b) cookme too long(c) cookme at too high a temperature(d) both band c

19. Tough, watery scrambled eggs are most likely the result of _(a) overcooking(b) undercooking(c) using low grade eggs(d) incomplete coagulation

20. Andre (Chef Oeuf's apprentice) has been beating a bowl of egg whites for about tenminutes, but can't seem to get them to foam. Which of the following may haveprevented his eggs from foaming properly?(a) He added some sugar to his eggwhites before he began beating them.(b) He allowed his eggs to reach room temperature before he beat them.(c) He added cream of tartar to his eggwhites before he began beating them.(d) He may have accidentally mixed some yolk into the egg whites before he began to

beat them.

21. Which set of words completes the following sentence correctly? An American omelet is____ , and a French omelet is _(a) easier to learn, harder to learn(b) faster to prepare, slower to prepare(c) cookedwith high heat, cookedwith low heat(d) made by stirring the eggs, made by lifting the eggs

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CHAPTER 16UNDERSTANDING VEGETABLES

Multiple Choice

1. Adding lemon juice to the water for cooking cauliflower will(a) help keep the cauliflower white.(b) turn the cauliflower to a yellowish color.(c) help tenderize the cauliflower.(d) destroy vitamin C.

2. AI dente means(a) firm to the bite.(b) starchy.(c) a pigment found in yellowvegetables.(d) having a soft texture.

3. Which of the followingshould be simmered without a cover?(a) carrots(b) asparagus(c) beets(d) potatoes(e) none of the above

4. Which of the followingshould be simmered with a cover?(a) peas(b) Brussels sprouts(c) broccoli(d) sweet potatoes(e) all of the above

5. Which of the followingcan cause vitamins in vegetables to be lost or destroyed?(a) high temperature(b) air(c) baking soda(d) all of the above

6. Proper storage temperature for frozen vegetables is(a) -18°F (-28°C)(b) OaF (-18°C)(c) 32°F (O°C)(d) none of the above

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7. The highest federal grade for canned vegetables is(a) U.S. Prime(b) U.S. Extra(c) U.S. Fancy(d) none of the above. Canned vegetables are not federally graded.

8. Which of the followingfrozen vegetables does not require thawing before being cooked?(a) corn on the cob(b) green beans(c) spinach(d) squash puree(e) None of the above.All vegetables should be thawed before cooking.

9. Although they were once ignored, vegetables are appreciated today for _(a) their nutritional importance(b) their variety, flavor, and eye appeal(c) the elegance and sophistication they bring to the table(d) all of the above

10. affects the texture, flavor, color, and nutrients ofvegetables.(a) Peeling(b) Storing(c) Cooking(d) Purchasing

11. Which of the followingstatements is true about fiber in vegetables?(a) Fiber is made firmer by heat and alkalis.(b) Fiber consists in part of cellulose and pectins.(c) Fiber is softened by the presence of acids and sugars.(d) The amount of fiber is about the same in all vegetables.

12. A mushroom is a relative of the common cultivated buttonmushroom, but it grows to a large size with a broad, thick cap.(a) enoki(b) oyster(c) porcini(d) portobello

13. When cooking vegetables, flavor loss can be minimized by _(a) steaming whenever possible(b) cooking for a long period of time at low heat(c) cooking in large amounts ofwater without salt or oil(d) starting the vegetables in cold water and slowly increasing the temperature to

boiling

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14. Which of the following is not a member of the cabbage family?(a) leeks(b) broccoli(c) cauliflower(d) Brussels sprouts

15. Strong-flavored vegetables such as onions, cabbage, and turnips should be _(a) covered during the cooking process(b) cooked in as small amount ofwater as possible(c) cooked for as long a time as possible in order to lose their strong flavors(d) none of the above

16. When young, freshly harvested vegetables mature or sit in storage, their _gradually changes to _(a) starch, fiber(b) sugar, starch(c) flavones, anthocyanins(d) carotenoids, chlorophyll

17. Which one of the following pigments is paired correctly with the color that it producesin vegetables?(a) anthocyanins - red(b) chlorophyll - white(c) carotenoids - green(d) flavones - yellow and orange

18. Chef Benedict always whenever he cooks cauliflower in order to preserveits white color.(a) adds a little lemon juice(b) adds a little baking soda(c) keeps the pot uncovered(d) uses the longest possible cooking time

19. Slices of tart apples are often cookedwith red cabbage in order to _(a) decrease its cooking time(b) enhance the cabbage's natural color(c) overcome the strong odor of the cooked cabbage(d) all of the above

20. Which set of words completes the following sentence correctly? Chef Antoine catered adinner for a group of blues musicians in which all the food had to be blue. Afterconsiderable experimentation, he created a new dish, which he called chou bleu (bluecabbage), by cooking cabbage in water containing _(a) red, vinegar(b) green, vinegar(c) red, baking soda(d) green, baking soda

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21. Which of the following sets of words completes the following sentence correctly?____ turn(s) when it is cookedwith _(a) Beets, white, acid(b) Potatoes, yellow, alkali(c) Tomatoes, olive green, alkali(d) Brussels sprouts, bright green, acid

22. Asparagus is most likely to turn if it is overcooked.(a) gray(b) olive green(c) bright green(d) greenish blue

23. When cooking green vegetables, which of the followinghelps to protect their color?(a) cooking uncovered(b) cooking in small batches(c) cooking for the shortest time possible(d) all of the above

24. is/are the most stable pigment(s) because they are relatively unaffected byacids or alkalis.(a) Flavones(b) Chlorophyll(c) Carotenoids(d) Anthocyanins

25. Which of the followingis not a factor responsible for nutrient loss in vegetables?(a) acids(b) oxygen(c) long cooking(d) high temperature

26. It is important to control the factors that destroy nutrients, because these factors mayalso destroy _(a) color(b) flavor(c) texture(d) all of the above

27. Which ofthe followingis one of the general rules of vegetable cookery?(a) Cook green vegetables with a little baking soda.(b) Start with cold, salted water when boiling vegetables.(c) Cookred and white vegetable in a strongly acid liquid.(d) Cook green vegetables and strong-flavored vegetables uncovered.

28. Vegetables should not be soaked for long periods because prolonged soaking _(a) increases cooking time(b) bleaches out natural coloration(c) leaches out flavor and nutrients(d) causes the vegetables to absorb too much moisture

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29. When peeling vegetables, be sure to _(a) throwaway all the trimmings promptly(b) remove a thick layer of skin because it IS the least nutritious part of most

vegetables(c) treat vegetables that brown easily with an acid or antioxidant or hold them under

water until your are ready to use them(d) peel as far from cooking time as possible so that the peeled vegetables have a

chance to reseal and preserve their nutrients during cooking

30. Chef Stavros has 20 lb of green beans in his pantry. If the percentage yield aftertrimming is 85% for green beans, how many pounds of EP weight beans will he haveafter trimming them?(a) 9(b) 17(c) 20(d) 24

31. Chef Nyet needs 20 lb EP of beets to prepare his famous borscht. If the percentageyield of beets after trimming is 75%, then he will need approximately lbs APbeets.(a) 15(b) 20(c) 27(d) 30

32. Which of the following combinations of vegetable category ~ examples is incorrect?(a) onion family ~ leek, garlic, and shallot(b) cabbage family ~ broccoli, cauliflower, and Brussels sprouts(c) gourd family ~ eggplant, rutabaga, and sweet and hot peppers(d) stalks, stems, and shoots ~ asparagus, celery, and globe artichoke

33. Which of the following is true about processed vegetables?(a) Frozen vegetables are usually a bit more crisp than fresh ones.(b) It is now agreed that frozen vegetables are equal to the best quality fresh

vegetables.(c) Frozen or canned vegetables should be treated as if they are partially or fully

cooked vegetables.(d) Peas are the most universally unacceptable frozen vegetable due to the damage

that often results to them during the freezing process.

34. When checking the quality of a container of frozen vegetables, all of the followingexcept may indicate poor quality.(a) frost(b) freezer burn(c) large ice crystals(d) a temperature above oaF

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35. Which of the followingis a criterion for determining the quality of canned vegetables?(a) grade(b) drained weight(c) condition ofthe can(d) all of the above

36. When cooking canned vegetables, it is important to _(a) cook them longer than fresh vegetables(b) dress up the vegetables with added flavors and garnishes(c) avoid butter, which takes away from the natural flavor of canned vegetables(d) put both the vegetables and their liquid in the pan and heat both to boiling at the

same time

37. Chef Haricot forgot to soak his dried beans overnight. Which of the following shortcutmethods will give him the most similar results as an overnight soaking?(a) Boil them for one hour, beginning in ice water.(b) Freeze them in a small amount ofwater and then cook them in the same liquid for

one hour.(c) Microwave them on high for 30 minutes and then reduce to the defrost setting for

one hour.(d) Cover them with three times their volume of cold water, bring the water to a boil,

cover the pot tightly, remove from the heat, and let them stand for one hour.

38. Which of the following statements did Chef Champignon make as he was giving hislecture on how to prepare dried mushrooms for cooking?(a) They must be soaked in ice water until they are soft.(b) Be careful not to squeeze them after they have soaked.(c) Discard the water in which the mushrooms have been soaked.(d) none ofthe above

39. Batch cooking refers to _(a) cooking all the vegetables you will need in one large batch(b) dividing foodinto small batches and cooking them one at a time as needed(c) mixing batches of vegetables together so that you have a mixture of colors,

textures, and degrees of doneness(d) allowing a batch of vegetables to soak in hot water without cooking so that when

they are needed, they will be easier and quicker to cook

40. Which of the followingvegetables should be refrigerated during storage?(a) onions(b) potatoes(c) eggplant(d) winter squash

41. Which of the followingstatements about vegetable storage is false?(a) Thawed vegetables should not be refrozen.(b) Frozen vegetables should be stored at OaF(-18°C) or colder.(c) Leftover creamed vegetables can be safely stored for up to one week, but not longer.(d) Potatoes and eggplant that have been peeled and cut should be treated with an

acid or antioxidant to prevent them from browning.

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42. __________ mushrooms are wild mushrooms that have pores under the capinstead of gills.(a) chanterelle(b) porcini(c) morel(d) cremmi

Complete the following chart by writing in the blanks the color each vegetable will be ifcooked with acid, cooked with alkali (baking soda), or overcooked.

Cookedwith Acid Cookedwith Alkali Overcooked43. Asparagus44. Red cabbage45. Carrots46. Brussels

sprouts47. Cauliflower48. Onions49. Corn

True/False

50. If vegetables are not overcooked, no vitamins will be lost.51. Frozen vegetables require more salt and other seasonings than fresh vegetables do.52. Vegetables should never be salted until after cooking.53. Cabbage should be cooked over high heat to get rid of its strong flavor..54. Starting vegetables in boiling water helps to retain nutrients.55. Two or more batches of cooked green vegetables should not be mixed together.56. The best way to wash spinach is to put it in a colander and rinse it under cold, running

water.57. Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown

if cut surfaces are exposed to air.58. Most vegetables should be held no longer than 20 to 30 minutes in the steam table.59. If vegetables must be cooked ahead of time, they should be undercooked.

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