CULINARY

UNDERSTANDING VEGETABLES

Handling Vegetables

Multiple Choice

Which is not responsible for nutrien loss?

• high temperature

• long cooking

• oxygen

• using a lot of liquid

Multiple Select

Which rules of vegetable cooking are false?

• do not overcook

• cook as close to serving time as possible

• if vegetables need to be held, put them in the steam table

• if vegetables must be cooked ahead of time, slightly undercook them

• roots and tubers are started in boiling, salted water for more even cooking

Multiple Choice

Cooking vegetables in a lot of water increases vitamin loss by leaching.

• False

• True

Multiple Choice

Cook green vegetables and strong-flavored vegetables uncovered.

• True

• False

Multiple Choice

Soaking vegetables form the cabbage familiy in salted water can help to eliminate insects.

• True

• False

Multiple Choice

Soaking white asparagus, Belgian endive in milk water helps to draw out bitter compounds

• True

• False

Multiple Choice

Dried legumes, except for lentils, are soaked for several hours before cooking to replace the moisture lost when dried.

• True

• False

Multiple Select

Which statements are not correct?

• Peel most vegetables as thinly as possible.

• Wash and soak all legumes before cooking.

• Cut vegetables into uniform pieces for even cooking.

• Peel and cut vegetables right after delivery.

• Treat vegetables that brown easily with an acid, such as lemon juice.

Multiple Choice

Which statement is not correct?

• Potatoes, onions, and winter squash are stored at refrigerator temperatures of 5°C or lower.

• Peeled and cut vegetables need extra protection from drying and oxidation.

• Frozen Vegetables must be stored at minus 18°C or colder.

• The best way to store leftovers is not to create them in the first place.