Assessment style questions – Fruit & vegetables

What quality points would you expect from a delivery of Fresh Granny Smith?

• Crisp texture and tart flavor

• Soft texture and sweet flavor

• Overripe and mushy

• Bitter and dry

What quality points would you expect from a delivery of Blueberries?

• Freshness and firmness

• Color and blemished

• Soft and juicy

• All of the above

What quality points would you expect from a delivery of Rhubarb?

• Freshness and bright pink colour

• Size and weight

• Taste and softness

• None of them

Name three varieties of melon.

• Cantaloupe, Honeydew, Galia

• Watermelon, Galia Cherry

• Apple, Honeydew, Chantaris

• Potato, Watermelon, Honeydew

State best practice for the storage of fresh blueberries.

• Store at room temperature

• Refrigerate immediately

• Freeze immediately

• Keep in a sealed container at room temperature

The 4 main stages of preparing sauté potatoes are:

• Peeling, slicing, frying, and seasoning

• Boiling, mashing, baking, and serving

• Washing, chopping, boiling, and grilling

• Peeling, boiling, mashing, and frying

What factors in relation to portion control should be remembered when preparing and serving lyonnaise potatoes?

• The size of the serving dish

• The number of guests

• The type of potatoes used

• The cooking method

Suggest four ways that fruit can be preserved and give a different example for each.

• Canning - Peaches, Freezing - Berries, Drying - Apples, Jamming - Strawberries

• Canning - Apples, Freezing - Peaches, Drying - Strawberries, Jamming - Berries

• Canning - Strawberries, Freezing - Apples, Drying - Peaches, Jamming - Berries

• Canning - Berries, Freezing - Strawberries, Drying - Peaches, Jamming - Apples

Explain how you would ensure even portion control when portioning a large tray of dauphinoise potatoes.

• By using a sharp knife to cut equal squares or rectangles.

• By randomly scooping portions with a spoon.

• By estimating portions by eye.

• By using a ladle to serve.

One cooking method that can help to minimise nutritional loss is:

• Boiling

• Steaming

• Frying

• Grilling