Preparation of Vegetables, fruits, eggs and farinaceous dishes

What is the purpose of blanching vegetables before cooking?

• To cook them fully

• To enhance their color and remove any impurities

• To add extra flavor

• To cool them down quickly

Which cooking method helps to retain the maximum nutrients in vegetables?

• Deep-frying

• Boiling

• Steaming

• Roasting

Which part of the egg contains most of the protein?

• Yolk

• White

• Shell

• Chalaza

What is the ideal water temperature for poaching eggs?

• Boiling

• Cold

• Simmering

• Room temperature

Which vegetable cooking method involves high heat with a small amount of oil and quick stirring?

• Boiling

• Steaming

• Stir-frying

• Braising

Which farinaceous dish is commonly made by combining flour and water to form dough?

• Pasta

• Fried rice

• Risotto

• Couscous

What does 'al dente' refer to when cooking pasta?

• Very soft texture

• Slightly firm to the bite

• Overcooked

• Undercooked

Which cooking technique is used to remove the skin from tomatoes?

• Boiling

• Blanching

• Grilling

• Frying

What should be done to prevent apples and other fruits from browning after cutting?

• Dip them in saltwater

• Soak in lemon juice or acidic water

• Freeze immediately

• Leave them in the sun

Which part of the egg is commonly used for making custards and sauces due to its thickening properties?

• Eggshell

• Egg yolk

• Egg white

• Chalaza