Level 2 Ch 5,6 &7 quiz

Potatoes exposed to light may develop a greenish color because they contain

• solanine.
• fiber.
• starch.
• chlorine.

The term “al dente” describes pasta that is

• soft to the bite.
• mushy to the bite.
• firm to the bite.
• crisp to the bite.

The part of a grain that contains vitamins and fiber is called the

• kernel.
• endosperm.
• germ.
• bran.

What category of vegetable is rich in sugars, starches, vitamins, and minerals, and exists both above and below ground?

• Tuber
• Root
• Stem
• Flower

Chili peppers, avocados, and squash are what type of vegetable?

• Flower
• Tuber
• Seed
• Fruit

At which temperature should you store vegetables that need to ripen?

• 65°F to 70°F (18°C to 21°C)
• 70°F (21°C) or higher
• 51°F to 56°F (11°C to 13°C)
• 41°F (5°C) or lower

The form of cooking in which a vegetable is quickly and partially cooked in hot water or oil is known as

• parboiling.
• blanching.
• poaching.
• sous vide

Growing vegetables year-round, under regulated temperatures and light in nutrient-enriched water is referred to as what type of farming?

• Organic farming
• Hydroponic farming
• Commercial farming
• Aquaculture

Cooked pasta can be refreshed before serving by placing it briefly in

• the freezer.
• boiling water.
• ice-cold water.
• the cooler.

Spaetzle is a type of

• pasta.
• potato.
• legume.
• grain.