Ch 27 & 28 Quiz Review

The rigid tissue of plants is composed mainly of these microscopic fibers

• cellulose

• chlorophyll

• al dente

• blanching

An Italian term, which literally means "to the tooth", used to describe a product being fully cooked but not soft or mushy.

• al dente

• chlorophyll

• cellulose

• blanching

The chemical that gives green vegetables their color and is easily destroyed by acid.

• cellulose

• chlorophyll

• glazing

• blanching

The process of partially cooking an item in rapidly boiling water.

• blanching

• glazing

• al dente

• chlorophyll

To quickly stop the cooking process, blanched vegetables are plunged into ice water. This is called...

• blanching

• shocking

• glazing

• icing

In cooking, when you give something a shiny coating, it is referred to as a ______.

• glaze

• sauce

• shine

• contour

The part of the potato plant that is eaten, also known as the enlarged part of the underground root.

• tuber

• bran

• germ

• endosperm

Potatoes high in starch and commonly referred to as baking potatoes.

• mealy potatoes

• new potatoes

• red potatoes

• waxy potatoes

Potatoes that are relatively low in starch and also known as boiling potatoes.

• mealy potatoes

• sweet potatoes

• waxy potatoes

• shiny potatoes

Not a variety of potato, but rather an immature potato of any variety.

• new potato

• old potato

• waxy potato

• mealy potato