Cooking Vegetables Quiz

Cooking starchy vegetables using heat or oven.

• Baking

• Boiling

• Frying

• Braising

Used to complete cooking or precooked for blanched vegetables

• Baking

• Boiling

• Blanching

• Braising

Vegetables are submerged in hot oil until crispy

• pickling

• grilling

• blanching

• frying

Quick and convenient, microwaving vegetables involves cooking them in a microwave-safe dish with a small amount of water or covered with a damp paper towel.

• stir frying

• roasting

• baking

• microwaving

In sauteing vegetables what is the first step

• Add vegetables. Do not overload the pan, or the temperature will be lowered too much and the vegetables will simmer instead of saute`.

• Place saute` pan on high heat.

• When pot is hot, add small amount of clarified butter, oil or other fat enough to coat the bottom of the pan.

• Prepare vegetables as required.

What comes to be the last procedure in boiling vegetables

• Add salt and bring to boil.

• Place vegetables in the pot and return the water to a boil.

• Reduce heat to a simmer and cook vegetable, to required doneness. Green vegetables and strong flavored vegetables are cooked uncovered.

• Drain vegetables quickly to avoid overcooking.

Which of the following procedure comes second in boiling vegetables

• Add require amount of water to the pot.

• Place vegetables in the pot and return the water to a boil.

• Trim, peel and cut vegetables as required.

• Add salt and bring to boil.

The blanched or raw vegetable is placed in the pan then liquid is added to cover vegetables then cooked slowly.

• Baking

• Boiling

• Blanching

• Braising

In Frying vegetable which is the first procedure

• Place prepared vegetables in the pan.Cook to desired degree of browning

• Heat the pan and add fat, and let it heat

• Prepare mise en place

• Turn vegetables with spatula and continue to cook until done

Vegetables are being coated by breading and batter

• Baking

• Frying

• Blanching

• Braising