Quiz #4

What is a tuber?

• Leafy greens

• Engrossed root stems

• Starchy seeds

• Grains

How should tubers be stored?

• In a wet, bright, and warm place

• In sealed containers under refrigeration

• In a dry, aired, dark, and fresh place

• In a humid, dark, and warm place

Potatoes are native to

• South America

• Europe

• North America

• China

What is a characteristic of mealy or starchy potatoes?

• High moisture content

• Low starch content

• High starch content, low moisture, low sugar

• Best techniques are deep fried or boiled

What is a characteristic of waxy potatoes?

• Best cooking techniques are baked, deep fried or boiled

• Best pureed or baked

• High starch content, low moisture

• High sugar content

What is the best temperature for deep frying?

• 120-130°C

• 140-160°C

• 170-180°C

• 200-210°C

The mains varieties of legumes are

• Chickepeas, fava beans and soy beans

• Kidney beans and haricot beans

• Fresh beans and dry beans

• Beans, peas and lentils

What are oligosaccharides in legumes known for?

• Contributing to the fiber content and causing gas

• High protein content

• High fat content

• Providing essential vitamins

When cooking legumes

• Add the legumes once the water is boiling

• Cook in a neutral or alkaline medium

• Make sure you use the soaking water

• Cook in an acid medium

Soaking legumes in water before cooking

• shortens cooking time and increases digestibility

• increases the content of aligosaccharides

• increases the flavor due to fermentation

• should be at least for 2 to 3 days