Vegetable Knowledge Quiz 2

Which natural compound in vegetables contributes to their sweetness?

• Fructose

• Glutamic acid

• Sulfur compounds

• Carotenoids

What happens to chlorophyll when exposed to an acidic environment?

• Turns bright green

• Becomes olive green

• Changes to blue

• Remains unchanged

Which of the following is responsible for the umami taste in vegetables like tomatoes and mushrooms?

• Flavonoids

• Carotenoids

• Fructose

• Glutamic acid

Anthocyanins, found in red cabbage and eggplant skin, will turn which color in an alkaline environment?

• Red

• Yellow

• Blue

• Green

Carotenoids, which provide yellow, orange, and red pigments, are known for their:

• Resistance to color changes

• Water solubility

• Instability in cooking

• Reactivity with acidic substances

Which knife cut produces thin, matchstick-sized pieces of vegetables?

• Brunoise

• Julienne

• Chiffonade

• Dice

What does the term "marinate" mean in food preparation?

• Coating food with breadcrumbs

• Cutting food into thin slices

• Soaking food in a flavored liquid

• Cooking food in an oven

A chiffonade cut is used mainly for which type of food?

• Root vegetables

• Leafy greens

• Fruits

• Grains

The process of gently incorporating air into a mixture without deflating it is called:

• Beating

• Kneading

• Cutting and folding

• Sautéing

What is the primary purpose of whipping in food preparation?

• Incorporating air into a mixture

• Tenderizing meat

• Cooking at high temperatures

• Adding moisture to dry foods