Question 1

Identify the vegetable shown in the picture.

Accepted Answer

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

Question 2

Although they were once ignored, vegetables are appreciated today for __________.

Accepted Answer

A)  their nutritional importance 
B)  their variety, flavor, and eye appeal 
C)  the elegance and sophistication they bring to the table 
D)  all of these 
A)  their nutritional importance 
B)  their variety, flavor, and eye appeal 
C)  the elegance and sophistication they bring to the table 
D)  all of these

Question 3

Identify the vegetable shown in the picture.

Accepted Answer

A)  Shallots 
B)  Kohlrabi 
C)  Radishes 
D)  Red beets 
A)  Shallots 
B)  Kohlrabi 
C)  Radishes 
D)  Red beets

Question 4

Most vegetables should be held no longer than 20 to 30 minutes in the steam table.

Accepted Answer

A) True 
 B)False

Question 5

Identify the vegetable shown in the picture.

Accepted Answer

A)  Sorrel 
B)  Kale 
C)  Bok choy 
D)  Scallions 
A)  Sorrel 
B)  Kale 
C)  Bok choy 
D)  Scallions

Question 6

Which of the following is not a factor responsible for nutrient loss in vegetables?

Accepted Answer

A)  acids 
B)  oxygen 
C)  long cooking 
D)  high temperature 
A)  acids 
B)  oxygen 
C)  long cooking 
D)  high temperature

Question 7

Identify the vegetable shown in the picture.

Accepted Answer

A)  Jicama 
B)  Brussels sprout 
C)  Buttercup squash 
D)  Green pepper 
A)  Jicama 
B)  Brussels sprout 
C)  Buttercup squash 
D)  Green pepper

Question 8

Identify the vegetable shown in the picture.

Accepted Answer

A)  Tomatillos 
B)  Kohlrabi 
C)  Celery root 
D)  Daikon 
A)  Tomatillos 
B)  Kohlrabi 
C)  Celery root 
D)  Daikon

Question 9

Which of the following is a criterion for determining the quality of canned vegetables?

Accepted Answer

A)  grade 
B)  drained weight 
C)  condition of the can 
D)  all of these 
A)  grade 
B)  drained weight 
C)  condition of the can 
D)  all of these

Question 10

Which of the following is not a member of the cabbage family?

Accepted Answer

A)  leeks 
B)  broccoli 
C)  cauliflower 
D)  Brussels sprouts 
A)  leeks 
B)  broccoli 
C)  cauliflower 
D)  Brussels sprouts

Question 11

Identify the vegetable shown in the picture.

Accepted Answer

A)  Jicama 
B)  Salsify 
C)  Sunchokes 
D)  Rutabaga 
A)  Jicama 
B)  Salsify 
C)  Sunchokes 
D)  Rutabaga

Question 12

If vegetables must be cooked ahead of time, they should be undercooked.

Accepted Answer

A) True 
 B)False

Question 13

Which one of the following pigments is paired correctly with the color that it produces in vegetables?

Accepted Answer

A)  anthocyanins $\to$ red 
B)  chlorophyll $\to$ white 
C)  carotenoids $\to$ green 
D)  flavonoids and anthoxanthins $\to$ yellow and orange 
A)  anthocyanins $\to$ red 
B)  chlorophyll $\to$ white 
C)  carotenoids $\to$ green 
D)  flavonoids and anthoxanthins $\to$ yellow and orange

Question 14

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If a recipe calls for 12 ounces of cauliflower, what is the as purchased quantity assuming 55% yield? Round your answer to the nearest tenth. ________________

Accepted Answer

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

Question 15

Which of the following statements is true about fiber in vegetables?

Accepted Answer

A)  Fiber is made firmer by heat and alkalis. 
B)  Fiber consists in part of cellulose and pectins. 
C)  Fiber is softened by the presence of acids and sugars. 
D)  The amount of fiber is about the same in all vegetables. 
A)  Fiber is made firmer by heat and alkalis. 
B)  Fiber consists in part of cellulose and pectins. 
C)  Fiber is softened by the presence of acids and sugars. 
D)  The amount of fiber is about the same in all vegetables.

Question 16

Identify the vegetable shown in the picture.

Accepted Answer

A)  Lettuce 
B)  Fennel 
C)  Kohlrabi 
D)  Bok choy 
A)  Lettuce 
B)  Fennel 
C)  Kohlrabi 
D)  Bok choy

Question 17

Identify the vegetable shown in the picture.

Accepted Answer

A)  Celery root 
B)  Fiddlehead ferns 
C)  Cactus pad 
D)  Brussels sprouts 
A)  Celery root 
B)  Fiddlehead ferns 
C)  Cactus pad 
D)  Brussels sprouts

Question 18

Vegetables should not be soaked for long periods because prolonged soaking __________.

Accepted Answer

A)  increases cooking time 
B)  bleaches out natural coloration 
C)  leaches out flavor and nutrients 
D)  causes the vegetables to absorb too much moisture 
A)  increases cooking time 
B)  bleaches out natural coloration 
C)  leaches out flavor and nutrients 
D)  causes the vegetables to absorb too much moisture

Question 19

Which of the following should be simmered with a cover?

Accepted Answer

A)  peas 
B)  Brussels sprouts 
C)  broccoli 
D)  sweet potatoes 
A)  peas 
B)  Brussels sprouts 
C)  broccoli 
D)  sweet potatoes

Question 20

Identify the vegetable shown in the picture.

Accepted Answer

A)  Jicama 
B)  Shallots 
C)  Celery root 
D)  Onions 
A)  Jicama 
B)  Shallots 
C)  Celery root 
D)  Onions

Exam 10: Understanding Meats and Game

Identify the vegetable shown in the picture.

Although they were once ignored, vegetables are appreciated today for __________.

Identify the vegetable shown in the picture.

Most vegetables should be held no longer than 20 to 30 minutes in the steam table.

Identify the vegetable shown in the picture.

Which of the following is not a factor responsible for nutrient loss in vegetables?

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Which of the following is a criterion for determining the quality of canned vegetables?

Which of the following is not a member of the cabbage family?

Identify the vegetable shown in the picture.

If vegetables must be cooked ahead of time, they should be undercooked.

Which one of the following pigments is paired correctly with the color that it produces in vegetables?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -If a recipe calls for 12 ounces of cauliflower, what is the as purchased quantity assuming 55% yield? Round your answer to the nearest tenth. ________________

Which of the following statements is true about fiber in vegetables?

Identify the vegetable shown in the picture.

Identify the vegetable shown in the picture.

Vegetables should not be soaked for long periods because prolonged soaking __________.

Which of the following should be simmered with a cover?

Identify the vegetable shown in the picture.

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