Preparation of Vegetables and Eggs

Which cooking method involves immersing vegetables briefly in boiling water and then plunging them into ice water?

• Grilling

• Roasting

• Blanching

• Steaming

Why are green vegetables typically cooked uncovered?

• To retain moisture

• To let volatile acids escape and preserve color

• To intensify flavor

• To cook them faster

What is the most appropriate knife cut for uniform cubes of vegetables?

• Julienne

• Brunoise

• Chiffonade

• Dice

Which of the following is a dry-heat method for cooking vegetables?

• Boiling

• Steaming

• Grilling

• Poaching

Steaming vegetables is beneficial because:

• It makes them crispier

• It helps retain more nutrients

• It makes them cook faster

• It adds flavor

Which technique is used to soften fruits by soaking them in liquid, usually with sugar?

• Blanching

• Maceration

• Poaching

• Stewing

What is a coulis?

• A fruit purée used as a sauce

• A fruit salad

• A fruit cooked in syrup

• A baked fruit dessert

Which fruit is most likely to brown after being cut and left exposed to air?

• Strawberries

• Apples

• Oranges

• Blueberries

Adding lemon juice to cut fruit prevents:

• Flavor loss

• Moisture loss

• Enzymatic browning

• Softening

What technique involves removing the fruit's zest and pith, leaving only the flesh?

• Peeling

• Segmenting

• Supreming

• Coring