L3 Complex Veg Theory

Which one of the following best describes the characteristics of mushrooms?

• Solid texture, strong, slightly meaty flavour.

• Soft texture, mild, very woody flavour.

• Solid texture, mellow, not much flavour.

• Soft texture, weak, very slight musty flavour.

Which one of the following is a quality point to look for when selecting root vegetables for complex dishes?

• Large in size.

• Un-washed.

• Evenly sized.

• Irregular shape.

Which one of the following actions should be taken if there are problems with vegetables or other ingredients?

• Return the problem vegetables or ingredients to the store and replace with alternative.

• Continue to cook the vegetables or ingredients and inform the Kitchen Manager later.

• Immediately destroy the vegetables and phone the supplier to demand refund or replacement.

• Discontinue cooking the vegetables or ingredients and inform the supervisor immediately.

Which one of the following is the main reason for using a thermostatically controlled deep fat fryer when cooking complex vegetable dishes?

• It is more economical to operate.

• It is safer than a traditional deep fat fryer.

• It is a better flavour vegetable product.

• It is easier to clean on completion of the dish.

Which one of the following is an important quality point to take into account when choosing varieties of vegetables for the preparation of a cold vegetable terrine?

• They should be similar in colour.

• They should be pale in colour.

• They should be contrasting in colour.

• They should be dark in colour.

Which one of the following is the most appropriate method for boiling green vegetables?

• Place in boiling water and leave uncovered.

• Place in cold water, bring to boil and cover.

• Place in boiling water and cover during cooking.

• Place in cold water, bring to boil and leave uncovered.

Which of the following is the correct cooking temperature range for potato Dauphinoise?

• 120-140°C.

• 140-160°C.

• 160-180°C.

• 180-200°C.

Which one of the following is the best cooking method for a vegetable timbale?

• Steamed over boiling water in a mould.

• Baked through the oven on a roasting tray.

• Grilled under a low heat in a mould.

• Baked through the oven in a bain marie.

Which of the following methods maximises the retention of nutritional content in vegetables?

• Stir frying.

• Steaming.

• Griddling.

• Roasting.

Which one of the following statements is not appropriate with regards to cooking and finishing a medley of vegetables?

• Blanch all the vegetables prior to cooking and finishing.

• Ensure all the vegetables are the same shape and size.

• Cook each type of vegetable in order of cooking time.

• Only use sesame oil when stir frying vegetables.