Question 1

Identify the vegetable shown in the picture.

Accepted Answer

A)  White-stemmed Swiss chard 
B)  Lettuce 
C)  Bok choy 
D)  Rutabaga 
A)  White-stemmed Swiss chard 
B)  Lettuce 
C)  Bok choy 
D)  Rutabaga

Question 2

Which of the following is true about processed vegetables?

Accepted Answer

A)  Frozen vegetables are usually a bit more crisp than fresh ones. 
B)  It is now agreed that frozen vegetables are equal to the best-quality fresh vegetables. 
C)  Frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables. 
D)  Peas are the most universally unacceptable frozen vegetable due to the damage that often results to them during the freezing process. 
A)  Frozen vegetables are usually a bit more crisp than fresh ones. 
B)  It is now agreed that frozen vegetables are equal to the best-quality fresh vegetables. 
C)  Frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables. 
D)  Peas are the most universally unacceptable frozen vegetable due to the damage that often results to them during the freezing process.

Question 3

Proper storage temperature for frozen vegetables is

Accepted Answer

A)  -18ºF (-28º
C)  
B)  0ºF (-18º
C)  
C)  32ºF (0º
C)  
D)  none of these 
A)  -18ºF (-28º
C)  
B)  0ºF (-18º
C)  
C)  32ºF (0º
C)  
D)  none of these

Question 4

Adding lemon juice to the water when cooking cauliflower will

Accepted Answer

A)  help keep the cauliflower white. 
B)  turn the cauliflower to a yellowish color. 
C)  help tenderize the cauliflower. 
D)  destroy vitamin C. 
A)  help keep the cauliflower white. 
B)  turn the cauliflower to a yellowish color. 
C)  help tenderize the cauliflower. 
D)  destroy vitamin C.

Question 5

When peeling vegetables, be sure to __________.

Accepted Answer

A)  throw away all the trimmings promptly 
B)  remove a thick layer of skin because it is the least nutritious part of most vegetables 
C)  treat vegetables that brown easily with an acid or antioxidant or hold them under water until you are ready to use them 
D)  peel as far from cooking time as possible so that the peeled vegetables have a chance to reseal and preserve their nutrients during cooking 
A)  throw away all the trimmings promptly 
B)  remove a thick layer of skin because it is the least nutritious part of most vegetables 
C)  treat vegetables that brown easily with an acid or antioxidant or hold them under water until you are ready to use them 
D)  peel as far from cooking time as possible so that the peeled vegetables have a chance to reseal and preserve their nutrients during cooking

Question 6

Identify the vegetable shown in the picture.

Accepted Answer

A)  Salsify 
B)  Red onion 
C)  Italian eggplant 
D)  Fennel 
A)  Salsify 
B)  Red onion 
C)  Italian eggplant 
D)  Fennel

Question 7

If vegetables are not overcooked, no vitamins will be lost.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following should be simmered without a cover?

Accepted Answer

A)  carrots 
B)  asparagus 
C)  beets 
D)  potatoes 
A)  carrots 
B)  asparagus 
C)  beets 
D)  potatoes

Question 9

If you cooked ______________ cabbage in water containing ___________, the cabbage would turn blue.

Accepted Answer

A)  red, vinegar 
B)  green, vinegar 
C)  red, baking soda 
D)  green, baking soda 
A)  red, vinegar 
B)  green, vinegar 
C)  red, baking soda 
D)  green, baking soda

Question 10

Identify the vegetable shown in the picture.

Accepted Answer

A)  Radishes 
B)  Celery root 
C)  White onion 
D)  Shallots 
A)  Radishes 
B)  Celery root 
C)  White onion 
D)  Shallots

Question 11

Identify the vegetable shown in the picture.

Accepted Answer

A)  Onions 
B)  Radishes 
C)  Hot pepper varieties 
D)  Shallots 
A)  Onions 
B)  Radishes 
C)  Hot pepper varieties 
D)  Shallots

Question 12

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-How many pounds of cabbage would need to be purchased if the percentage yield is 80% and you need 10 pounds for your recipe? ________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 13

Identify the vegetable shown in the picture.

Accepted Answer

A)  Radishes 
B)  Celery root 
C)  White onion 
D)  Shallots 
A)  Radishes 
B)  Celery root 
C)  White onion 
D)  Shallots

Question 14

Identify the vegetable shown in the picture.

Accepted Answer

A)  Tomatillos 
B)  Kohlrabi 
C)  Radishes 
D)  Red pepper 
A)  Tomatillos 
B)  Kohlrabi 
C)  Radishes 
D)  Red pepper

Question 15

Starting vegetables in boiling water helps to retain nutrients.

Accepted Answer

A) True 
 B)False

Question 16

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-How many pounds of leeks would need to be purchased if the percentage yield is 50% and you need 2 kg for your recipe? ________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 17

Identify the vegetable shown in the picture.

Accepted Answer

A)  Okra 
B)  Zucchini 
C)  Kohlrabi 
D)  Leeks 
A)  Okra 
B)  Zucchini 
C)  Kohlrabi 
D)  Leeks

Question 18

Identify the vegetable shown in the picture.

Accepted Answer

A)  Artichokes 
B)  Bok choy 
C)  Collard greens 
D)  Fiddlehead ferns 
A)  Artichokes 
B)  Bok choy 
C)  Collard greens 
D)  Fiddlehead ferns

Question 19

Slices of tart apples are often cooked with red cabbage in order to __________.

Accepted Answer

A)  decrease its cooking time 
B)  enhance the cabbage's natural color 
C)  overcome the strong odor of the cooked cabbage 
D)  all of these 
A)  decrease its cooking time 
B)  enhance the cabbage's natural color 
C)  overcome the strong odor of the cooked cabbage 
D)  all of these

Question 20

Identify the vegetable shown in the picture.

Accepted Answer

A)  Kale 
B)  Lettuce 
C)  Collard greens 
D)  Bok choy 
A)  Kale 
B)  Lettuce 
C)  Collard greens 
D)  Bok choy

Exam 10: Understanding Meats and Game

Identify the vegetable shown in the picture.

Which of the following is true about processed vegetables?

Proper storage temperature for frozen vegetables is

Adding lemon juice to the water when cooking cauliflower will

When peeling vegetables, be sure to __________.

Identify the vegetable shown in the picture.

If vegetables are not overcooked, no vitamins will be lost.

Which of the following should be simmered without a cover?

If you cooked ______________ cabbage in water containing ___________, the cabbage would turn blue.

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -How many pounds of cabbage would need to be purchased if the percentage yield is 80% and you need 10 pounds for your recipe? ________________

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Starting vegetables in boiling water helps to retain nutrients.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -How many pounds of leeks would need to be purchased if the percentage yield is 50% and you need 2 kg for your recipe? ________________

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Slices of tart apples are often cooked with red cabbage in order to __________.

Identify the vegetable shown in the picture.

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