Vegetable ID (Part 1)

Multiple Choice

Which of the following statements about the onion family is correct?

• All members of the onion group are part of the carrot family.

• Onions are rarely used in kitchens.

• The aromatic quality is a common element in most savory dishes.

• Onions are only used raw.

Multiple Choice

Most chefs categorize onions by which colors?

• Green, purple, and orange

• Yellow, red, and white

• Blue, yellow, and brown

• Red, white, and green

Open Ended

Compare the selection criteria for onions and garlic as described in the slides. What similarities or differences can you identify?

Multiple Select

Select all the correct statements about garlic based on the slides.

• Garlic varieties include white, pink, and elephant garlic.

• Garlic should be soft and spongy.

• Look for plump, firm, compact heads when selecting garlic.

• Garlic is only available in one variety.

Multiple Choice

Which of the following statements best describes a similarity between shallots and garlic?

• Both are typically packed in 5-pound mesh bags.

• Both grow in clusters.

• Both have a strong, complex flavor.

• Both are larger than onions.

Open Ended

Compare the maturity and physical characteristics of scallions and spring onions at harvest.

Multiple Select

Select all characteristics that apply to leeks.

• Have a fibrous texture

• Are commonly packed in 5-pound mesh bags

• Preferred part is the white and light green section

• Grow in clusters

Multiple Choice

Among garlic, shallots, scallions, and leeks, which are typically bundled in bunches of two to four depending on size?

• Garlic

• Shallots

• Scallions

• Leeks

Multiple Choice

Which type of carrot is preferred in most commercial kitchens?

• Horse carrots

• Cello carrots

• Bunch carrots

• Baby carrots

Multiple Choice

Which of the following statements about beets is correct?

• Beets always have green tops attached when purchased.

• Beets have a globe shape, smooth surface, and deep red color.

• Beets are always red in color.

• Beets are related to carrots.

Multiple Select

Select all the varieties of beets mentioned in the slides.

• White beets

• Golden beets

• Red beets

• Candy-striped beets

Multiple Choice

Which root vegetable is related to the Pascal variety of celery and has a more intense celery flavor and aroma?

• Celery root

• Jicama

• Radish

• Horseradish

Open Ended

Compare the characteristics and common uses of celery root and jicama.

Multiple Choice

Which of the following statements about radishes is correct?

• Button radishes are the most common US variety and range between 1 to 2 inches in diameter.

• Radishes are always sold without their tops.

• Radishes are only available in red color.

• Radishes are never packed in plastic bags.

Multiple Select

Select all the varieties of radishes mentioned in the slides.

• Button radishes

• Horseradish

• Daikon

• Jicama

Open Ended

Explain why cabbages and greens are considered nutritious and how proper cooking affects their taste and texture.

Multiple Choice

Would you like to learn more about the different types of vegetables and their culinary uses?

• Yes, I am interested in learning more.

• No, I feel confident with what I know.

• Maybe, if there are more examples.

• I am not sure.

Open Ended

What is one new thing you learned about vegetable identification in today's session?