Produce Vegetables Quiz

What is the vegetable category for carrots?

• Leafy vegetables

• Fruiting vegetables

• Root vegetables

• Flowering vegetables

The technique of cutting into small cubes is known as:

• Julienne

• Batonnet

• Brunoise

• Chiffonade

The purpose of blanching in vegetable preparation is:

• To enhance flavor

• To remove dirt

• To maintain color and texture

• To make vegetables crispy

FIFO stands for:

• First In, First Out

• Food In, Food Out

• Fast In, Fast Out

• Freeze It, Fry Out

What cooking technique is suitable for retaining nutrients in vegetables?

• Boiling

• Deep frying

• Steaming

• Roasting

An example of a fruit vegetable is:

• Mustard greens

• Cabbage

• Okra

• Potato

The purpose of vegetable garnish is to:

• Increase food cost

• Fill empty plates

• Add aesthetic value to the dish

• Absorb excess oil

The main risk if vegetables are not stored properly:

• Taste too sweet

• Cross-contamination

• Vegetables too crispy

• Vegetables become bitter

Vegetables that are overcooked will become:

• More delicious

• Lose color and nutrients

• Fresher

• Easier to serve

What type of cut is long and thin like a matchstick?

• Batonnet

• Chiffonade

• Dice

• Julienne