Culinary Chapter 6: Vegetables
Texture
Cooks can tell whether a vegetable is done cooking by the vegetable's appearance and its
leek
Vegetable in onion family with mildest flavor
Brussels sprouts
Vegetable which grows on a tall thick stalk and resembles miniature cabbages
Hydroponic Farming
Vegetables are grown indoors year-round, under regulated temperatures and light, in nutrient enriched water through
fruit vegetables
Vegetables that come from flowering plants and have seeds are classified as
65F to 70F- room temperature
Vegetables that need to ripen should be stored at what temperature?
They are of the highest quality
What does it mean when canned products are rated US Grade A Fancy?
remove their leafy tops
When storing roots and tubers,
Flower
Which class of vegetable includes broccoli and cauliflower?
Baking
Which cooking method cooks food in a hot or moderate oven with little or no additional liquid added?
Deep-frying
Which cooking method is used to make tempura vegetables?
Blanching
Which cooking method quickly and partially cooks a vegetable in water or oil?
Mincing
Which cutting technique is commonly used on smaller foods, such as garlic and herbs?
Tuber
Which type of vegetable is a carrot?
Stem
Which type of vegetable is a mushroom?
Root
Which type of vegetable is a turnip?
Seed
Which type of vegetable is corn?
Fruit
Which vegetable classification is an avocado?
Avocado
Which vegetable is used to make guacamole?
Seed
____________ vegetables include peas and corn.
Glazing
_____________ is the finishing technique that gives vegetables a glossy appearance.
Sous vide
________________is a cooking method that cooks food in a vacuum sealed plastic pouches at low temperatures for long times.
Eggplant
Black Beauty and Japanese are varieties of
cabbage
Brassica vegetables belong to what family?
lettuce
Butterhead and romaine are varieties of
mushrooms
Button, portabella and shiitake are types of
Celery, carrot and onion
Fundamental ingredients in mirepoix
Bean
Haricort verts is a variety of
4 days
How long should fresh produce be kept?
Steam
Best cooking method to retain vitamins and minerals
Dry and unpeeled in a cool, dark area.
Best storage method for roots and tubers
Lettuce
Bibb and romaine are varieties of
Pea
A sugar snap is a variety of
stem
Asparagus is which type of vegetable?
fruit
Bell peppers, chile peppers and squash are a ________ vegetables.
Onion
Bermuda, Vidalia and pearl are varieties of
Sauteing
Best cooking method for vegetables with little or no skin
Dicing
Cutting a product into cubes with a chef's knife is called
tuber vegetables
Edible underground stem of a plant
romaine, butterhead, crisp and leaf
Four main groups of lettuce in US
spinach
Most adaptable green in the kitchen
Braising
Most appropriate cooking method for cabbage and celery
stem
Mushrooms are fungi and classified as _______ vegetables.
Tubers/Roots
Potatoes and yams belong to which class of vegetables?
mesclun mix
Seed blend that includes a variety of leafy lettuce and other greens
Crudites
Sticks or pieces of raw vegetables served with a dipping sauce are called
field mixes
Tender salad greens that can be planted in spring for harvest a few weeks later
artichoke
The immature flower of a thistle plant
root
Turnips belong to what type of vegetable
Swiss chard red
Type of vegetable which is a beet that does not have a root
