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Foundations of Restaurant Management 2 Chapter 6

Total questions: 20

Worksheet time: 3600secs

Name
Class
Date
1.

True or False

Avocado is considered a Fruit

a)

True

b)

False

2.

True or False

Onions are universally used around the world in cooking?

a)

True

b)

False

3.

True or False

Radishes have a mild, sweet flavor?

a)

True

b)

False

4.

True or False

Yams and Sweet Potatoes are the same vegetable?

a)

True

b)

False

5.

True or False

White Asparagus is created by keeping sunlight off the stalks

a)

True

b)

False

6.

What category of vegetable is rich in sugars, starches, vitamins, and minerals, and exists both above and below ground?

a)

Root

b)

Stem

c)

Flower

d)

Tuber

7.

Chili peppers, avocados, and squash are what type of vegetable?

a)

Seed

b)

Fruit

c)

Tuber

d)

Flower

8.

At what temperature should you store vegetables that need to ripen?

a)

41 F or lower

b)

51 F-56 F

c)

65 F-70 F

d)

70 F or higher

9.

The form of cooking in which a vegetable is quickly and partially cooked in hot water or oil is known as

a)

poaching

b)

parboiling

c)

sous vide

d)

blanching

10.

What is the most appropriate cooking method for cabbage and celery

a)

Baking

b)

Braising

c)

Broiling

d)

Steaming

11.

Growing vegetables year round under regulated temperatures and light in nutrient enriched water is referred to as what type of farming?

a)

Aquaculture

b)

Organic Farming

c)

Hydroponic farming

d)

Commercial Farming

12.

A sugar snap is a variety of

a)

bean

b)

pea

c)

tomato

d)

potato

13.

Sticks or pieces of raw vegetable served with dipping sauces is called

a)

a crudite

b)

coulis

c)

tempura

d)

rondella

14.

At what temperature should a ripe vegetable be stored?

a)

41 F or under

b)

50 F- 60 F

c)

60 F-70 F

d)

70 F-higher

15.

If boiled or steamed vegetables must be held before being served it is best to

a)

refresh them in cold water

b)

spread them out to dry

c)

put them in a steam table to stay temp

d)

Reheat them in the microwave

16.

Spinach is part of the

a)

leafy green vegetables

b)

fruits treated as vegetables

c)

stalks

d)

Fungi

17.

Broccoli is part of the

a)

Leafy green vegetables

b)

Flower Vegetables

c)

Stalks

d)

tubers

18.

Corn is considered a

a)

Seed vegetable

b)

Tuber

c)

Green leafy vegetable

d)

Fungi

19.

Carrots are high in

a)

Vitamin C

b)

Vitamin B

c)

Vitamin D

d)

Beta Carotene

20.

Artichokes are a member of the

a)

Stem Vegetables

b)

Tubers

c)

Pods

d)

Seeds