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preparation of vegetables

Authored by Kareena Barakoti

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University

preparation of vegetables
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which method is best for cooking vegetables to retain their vibrant color and nutrients?

Boiling with a lid

Deep-frying

Quick blanching followed by an ice bath

Long simmering

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of adding vinegar or lemon juice when poaching eggs?

To make the eggs cook faster

To add flavor to the eggs

To help coagulate the egg whites for a neater appearance

To make the eggs softer

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a farinaceous dish made from durum wheat and often served with sauce?

Risotto

Polenta

Pasta

Couscous

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which part of the egg is mostly used for meringue?

Egg yolk

Eggshell

Egg white

Whole egg

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the recommended cooking method for delicate fruits like strawberries?

Blanching

Grilling

Stewing

Sautéing

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is an indicator of a fresh egg?

It floats in water

It sinks in water and lies flat

It floats upright in water

It has a greenish tint

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When making mashed potatoes, which type of potato is best to use?

Waxy potatoes

Sweet potatoes

Starchy potatoes

Baby potatoes

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