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Quiz on Fruit and Vegetables prep and cooking

Authored by Alan Wright

Hospitality and Catering

12th Grade

Used 2+ times

Quiz on Fruit and Vegetables prep and cooking
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19 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should the stalks of fresh asparagus be?

Curved and soft

Straight and firm

Bent and droopy

Twisted and flexible

2.

MULTIPLE SELECT QUESTION

45 sec • 2 pts

Which 2 of the following is a sign of freshness in asparagus?

Dry and shriveled appearance

Fresh, not dry and shriveled

Free from dirt and sand

Soft stalks

3.

MULTIPLE SELECT QUESTION

45 sec • 2 pts

What is an indicator of good quality in asparagus tips?

Loosely furled

Tightly furled

Slightly open

Check they're in date

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is an important practice for stock rotation?

Use the oldest stock first

Label for stock rotation

Store all stock together

Ignore expiration dates

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the recommended stock level for fresh berries?

Maximum stock

Minimum stock

No stock

Double stock

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does pickling affect vegetables?

Hardens the vegetables

Tenderises the vegetables

Dries the vegetables

Freezes the vegetables

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is deep frying considered an appropriate cooking method for tofu?

It is a slow method of cookery.

It adds moisture.

It is a quick method of cookery.

It reduces flavor.

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