Deck 10: Understanding Meats and Game

Question 1

Adding lemon juice to the water when cooking cauliflower will

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

Answer 1

help keep the cauliflower white.

Question 2

Al dente means

A) firm to the bite.
B) starchy.
C) a pigment found in yellow vegetables.
D) having a soft texture.

Answer 2

firm to the bite.

Question 3

Which of the following should be simmered without a cover?

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

Answer 3

asparagus

Question 4

Which of the following should be simmered with a cover?

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

Question 5

Which of the following can cause vitamins in vegetables to be lost or destroyed?

A) high temperature
B) air
C) baking soda
D) all of these

Question 6

Proper storage temperature for frozen vegetables is

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

Question 7

With respect to canned vegetables, the term "sieve size" refers to ___________________.

A) the drained weight
B) the grade
C) the size of individual pieces
D) none of these

Question 8

Which of the following frozen vegetables does not require thawing before being cooked?

A) corn on the cob
B) green beans
C) spinach
D) squash purée

Question 9

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

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 10

__________ affects the texture, flavor, color, and nutrients of vegetables.

A) Peeling
B) Storing
C) Cooking
D) Purchasing

Question 11

Which of the following statements is true about fiber in 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 12

A(n) __________________ mushroom is a relative of the common cultivated button mushroom, but it is sold as large mushroom with a broad, thick cap.

A) enoki
B) oyster
C) porcini
D) portobello

Question 13

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

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

Question 14

Strong-flavored vegetables such as onions, cabbage, and turnips should be __________.

A) covered during the cooking process
B) cooked in as small amount of water as possible
C) cooked for as long a time as possible in order to lose their strong flavors
D) none of these

Question 15

When young, freshly harvested vegetables mature or sit in storage, their __________ gradually changes to __________.

A) starch, fiber
B) sugar, starch
C) flavonoids, anthocyanins
D) carotenoids, chlorophyll

Question 16

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

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

Question 17

To preserve its white color when cooking cauliflower, you would _____________________.

A) add a little lemon juice
B) add a little baking soda
C) keep the pot uncovered
D) use the longest possible cooking time

Question 18

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

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 19

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

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

Question 20

What color will carrots be after they are cooked with an acid such as lemon juice?

A) yellow
B) orange
C) red
D) gray

Question 21

Asparagus is most likely to turn __________ if it is overcooked.

A) gray
B) olive green
C) bright green
D) greenish blue

Question 22

When cooking green vegetables, which of the following helps to protect their color?

A) cooking uncovered
B) cooking in small batches
C) cooking for the shortest time possible
D) all of these

Question 23

__________ is/are the most stable pigment(s) because they are relatively unaffected by acids or alkalis.

A) Flavonoids and anthoxanthins
B) Chlorophyll
C) Carotenoids
D) Anthocyanins

Question 24

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

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

Question 25

It is important to control the factors that destroy nutrients, because these factors may also destroy __________.

A) color
B) flavor
C) texture
D) all of these

Question 26

Which of the following is one of the general rules of vegetable cookery?

A) Cook green vegetables with a little baking soda.
B) Start with cold, salted water when boiling vegetables.
C) Cook red and white vegetable in a strongly acid liquid.
D) Cook green vegetables and strong-flavored vegetables uncovered.

Question 27

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

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 28

When peeling vegetables, be sure to __________.

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 29

Chef Stavros has 20 lb of green beans in his pantry. If the percentage yield after trimming 20 lb of green beans is 85, how many pounds of EP weight beans will there be after trimming them?

A) 9
B) 17
C) 20
D) 24

Question 30

If you need 20 lb EP of beets and the percentage yield of beets after trimming is 75%, approximately how many lbs of AP beets will you need?

A) 15
B) 20
C) 27
D) 30

Question 31

Which of the following combinations of vegetable category $\to$ examples is incorrect?

A) onion family $\to$ leek, garlic, and shallot
B) cabbage family $\to$ broccoli, cauliflower, and Brussels sprouts
C) gourd family $\to$ eggplant, rutabaga, and sweet and hot peppers
D) stalks, stems, and shoots $\to$ asparagus, celery, and globe artichoke

Question 32

Which of the following is true about processed vegetables?

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 33

When checking the quality of a container of frozen vegetables, all of the following except __________ may indicate poor quality.

A) frost
B) freezer burn
C) large ice crystals
D) a temperature above 0°F

Question 34

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

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

Question 35

When cooking canned vegetables, it is important to __________.

A) cook them longer than fresh vegetables
B) dress up the vegetables with added flavors and garnishes
C) avoid butter, which takes away from the natural flavor of canned vegetables
D) put both the vegetables and their liquid in the pan and heat both to boiling at the same time

Question 36

Which of the following statements about dried mushrooms is correct?

A) They must be soaked in ice water until they are soft.
B) Be careful not to squeeze them after they have soaked.
C) Discard the water in which the mushrooms have been soaked.
D) none of these

Question 37

Batch cooking refers to ___________.

A) cooking all the vegetables you will need in one large batch
B) dividing food into small batches and cooking them one at a time as needed
C) mixing batches of vegetables together so that you have a mixture of colors, textures, and degrees of doneness
D) allowing a batch of vegetables to soak in hot water without cooking so that when they are needed, they will be easier and quicker to cook

Question 38

Which of the following statements about vegetable storage is false?

A) Thawed vegetables should not be refrozen.
B) Frozen vegetables should be stored at 0°F (-18°C) or colder.
C) Leftover creamed vegetables can be safely stored for up to one week, but not longer.
D) Potatoes and eggplant that have been peeled and cut should be treated with an acid or antioxidant to prevent them from browning.

Question 39

______________________ mushrooms are wild mushrooms that have pores under the cap instead of gills.

A) Chanterelle
B) Porcini
C) Morel
D) Cremini

Question 40

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

Question 41

Frozen vegetables require more salt and other seasonings than fresh vegetables do.

Question 42

Vegetables should never be salted until after cooking.

Question 43

Cabbage should be cooked over high heat to get rid of its strong flavor.

Question 44

Starting vegetables in boiling water helps to retain nutrients.

Question 45

The best way to wash spinach is to put it in a colander and rinse it under cold, running water.

Question 46

Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces are exposed to air.

Question 47

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

Question 48

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

Question 49

In the picture, a slice of lemon is tied to the bottom of the artichoke for what purpose?

A) To keep the stem end from darkening during steaming or boiling
B) To add flavor
C) For a colorful presentation
D) To keep the leaves in tact

Question 50

Identify the vegetable shown in the picture.

A) Okra
B) Leek
C) Asparagus
D) Fennel

Question 51

Identify the vegetable shown in the picture.

A) Okra
B) Artichoke
C) Cabbage
D) Leek

Question 52

Identify the vegetable shown in the picture.

A) Avocado
B) Chayote
C) Leek
D) Artichoke

Question 53

Identify the vegetable shown in the picture.

A) Snap beans
B) Fava beans
C) Leeks
D) Bok choy

Question 54

Identify the vegetable shown in the picture.

A) Leek
B) Kale
C) Kohlrabi
D) Bok choy

Question 55

Identify the vegetable shown in the picture.

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

Question 56

Identify the vegetable shown in the picture.

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

Question 57

Identify the vegetable shown in the picture.

A) Green beans
B) Leeks
C) Shallots
D) Collard greens

Question 58

Identify the vegetable shown in the picture.

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

Question 59

Identify the vegetable shown in the picture.

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

Question 60

Identify the vegetable shown in the picture.

A) Chayote
B) Fiddlehead ferns
C) Shallots
D) Brussel sprouts

Question 61

Identify the vegetable shown in the picture.

A) Lettuce
B) Green cabbage
C) Kale
D) Acorn squash

Question 62

Identify the vegetable shown in the picture.

A) Red cabbage
B) Kale
C) Lettuce
D) Sorrel

Question 63

Identify the vegetable shown in the picture.

A) Celery root
B) Bok choy
C) Savoy cabbage
D) Kale

Question 64

Identify the vegetable shown in the picture.

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

Question 65

Identify the vegetable shown in the picture.

A) Carrot
B) Parsnips
C) Orange pepper
D) Jicama

Question 66

Identify the vegetable shown in the picture.

A) Cauliflower
B) Parsnips
C) Cabbage
D) Brussels sprouts

Question 67

Identify the vegetable shown in the picture.

A) Celery
B) Scallions
C) Bok choy
D) Fennel

Question 68

Identify the vegetable shown in the picture.

A) Chayote
B) Artichoke
C) Salsify
D) Celery root

Question 69

Identify the vegetable shown in the picture.

A) Artichoke
B) Salsify
C) Chayote
D) Celery root

Question 70

Identify the vegetable shown in the picture.

A) Salsify
B) Corn
C) Fava beans
D) Celery root

Question 71

Identify the vegetable shown in the picture.

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

Question 72

Identify the vegetable shown in the picture.

A) Daikon
B) Mushrooms
C) White eggplant
D) Onions

Question 73

Identify the vegetable shown in the picture.

A) Daikon
B) Bok choy
C) Kale
D) Fennel

Question 74

Identify the vegetable shown in the picture.

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

Question 75

Identify the vegetable shown in the picture.

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

Question 76

Identify the vegetable shown in the picture.

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

Question 77

Identify the vegetable shown in the picture.

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

Question 78

Identify the vegetable shown in the picture.

A) Onions
B) White mushrooms
C) Celery root
D) Jicama

Question 79

Identify the vegetable shown in the picture.

A) Kohlrabi
B) White mushrooms
C) Celery root
D) Jicama

Question 80

Identify the vegetable shown in the picture.

A) White mushrooms
B) Kohlrabi
C) Radishes
D) Jicama