NEW Food Prep Exam 2

proper storage temperature for frozen vegetables is

0 F

Whole beaten eggs coagulate or are cooked at about what temperature?

156 F

Crisp Tender also means

Al dente

when making a vegetable soup, it is important to remember to avoid

adding all the vegetables at the same time if they have different cooking times

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

anthocyanins>red

Nearly all vegetables may be boiled or steamed because these two methods _____.

are easy, economical, and can be adapted to a great variety of preparations

classical bisques

are rich in taste, expensive to prepare, considered to be luxury soups

Other tender fruited vegetables Family-

avocado, eggplant, sweet and hot peppers, tomatoes

Seeds and pods Family-

beans, peas, green beans, corn, okra

Roots and Tubers Family-

beet, carrot, celery root, parsnip, radish, turnip, rutabaga, Jerusalem, artichoke, potato, sweet potato

Which of the following is not one of the steps for preparing instant couscous?

before serving, sauce quickly in butter to reheat

russet or idaho potatoes are

best for deep-frying

which of the following thick soups are most likely to contain seafood

bisques

Cabbage family-

cabbage, broccoli, cauliflower, Brussel sprouts, kohlrabi, bok choy

Broiling __________.

can be enhanced by the addition of bread crumbs place on top of the product, can be used to brown casseroles or gratin dishes that do not brown sufficiently in the oven, can be used to finish cooked or partially cooked vegetables by browning or glazing them on top

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

carotenoids

which of the following soups is most like a stew

chowder

ratatouille is a

combination of vegetables that have been braised together

a ________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent

consomme

which of the following is one of the general rules of vegetable cookery

cook green vegetables and strong-flavored vegetables uncovered

When cooking eggs, you should not ___________.

cook them too long or cook them at too high a temperature

If you compare the methods of sautéing and pan-frying vegetables, three of the following are characteristics of sautéing. Which one is a characteristic of pan-frying?

cooked for a longer time

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

cooking uncovered, in small batches, and cooking for the shortest time possible

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

covered during the cooking process, cooked in small amount of water as possible, cooked for as long a time as possible in order to lose their strong flavors

A __________ consists of thick vegetable purées or mixtures of small pieces of vegetables and a heavy béchamel or other binder, formed into shapes, breaded, and fried.

croquette

Gourd Family

cucumber, pumpkins, winter squashes, summer squashes

A fritter is produced by which of the following cooking methods?

deep-frying

batch cooking refers to

dividing food into small batches and cooking them one at a time as needed

which of the following combinations is correct?

enriched rice-coated with vitamins

Eggs Benedict are shirred eggs and Canadian bacon on an English muffin, topped with hollandaise sauce.

false

For best flavor, ripened cheeses should be served well chilled.

false

Glutinous rice is a sticky rice used to make sushi.

false

Grade A eggs are the best to use for poaching and frying.

false

If a vegetable cooked by simmering is prepared ahead of time, it should be removed from the heat and kept in its cooking water until needed for service.

false

Once a large kettle of soup has been made, it can be kept warm on a steam table for a long period of time without losing its quality.

false

Parboiled rice takes less time to cook than regular long-grain white rice.

false

Properly poached eggs have firm whites and yolks.

false

Risotto is an Italian dish made by adding Parmesan cheese and mushrooms to basic rice pilaf.

false

Spaghetti that is cooked ahead of service should be held in cold water to keep it from sticking and then reheated to order.

false

arborio, jasmine, and basmati are all types of long-grain rice

false

fresh pasta, if it has not been allowed to dry, takes about 5 minutes to cook after the water has returned to a boil

false

vegetables to be pureed must be cooked al dente

false

which of the following is not a corn product?

farro

When vegetables are braised, _____.

fat is added to the braising pan

when vegetables are braised

fat is added to the braising pan

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

fiber consists in part of cellulose and pectins

Al dente means

firm to the bite

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

frost

Which of the following is true about processed vegetables?

frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables

Which of the following statements is true about solanine?

gives potatoes a green color, poisonous in large quantities, formed when potatoes are stored in the light

Stalk, stems, and shoots Family-

globe artichoke, celery, femel, asparagus, bamboo shoots, fiddlehead ferns.

Which of the following combinations of vegetable category → examples is incorrect?

gourd family>> eggplant, rutabaga, and sweet and hot peppers

For which of the following vegetables would baking be an unwise choice for cooking?

green beans

Semolina is found in __________.

high-quality pasta

The principal purpose of the chalazae in an egg is to __________.

hold the yolk in the center

If you ordered pozole in a Mexican restaurant, you would receive __________.

hominy

fresh, unprocessed potatoes should be stored

in a cool, dry, dark place

Which one of the following types of rice does not hold well after cooking and whose grains quickly lose their shape and become mushy?

instant

Which of the following combinations is correct?

jasmine rice- southeast asia

Which set of words completes the following sentence correctly? If, when an egg is broken, its yolk __________ and it __________, then you know it is __________.

lays flat, spreads over a large area, old stands up high, spreads over a small area, fresh

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

leeks broccoli, cauliflower, and brussels sprouts are

a _____ is a mixture of egg yolks and cream sometimes added to a cream soup to contribute richness and body

liaison

which of the following pastas would you stuff with meat and cheese?

manicotti

The base for a standard cheese soufflé is made from

milk thickened with roux

Which of the following statements about dried mushrooms is correct?

must be soaked in ice water until they are soft, be careful not to squeeze them after they have soaked, discard the water in which the mushrooms have been soaked

Which of the following statements about dried mushrooms is correct?

none

pureed soups are

often made with high-starch vegetables

Onion Family-

onions, scallion, leek garlic schallot

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

orange

milk that has been heat treated to kill disease-causing organisms is called

pasteurized

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

porcini

Mashed potatoes, duchesse potatoes, and potato croquettes all start out as __________.

potato puree

__________ are the most popular deep-fried vegetables.

potatoes

a custard baked in a pastry shell is

quiche

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

red, baking soda

stir-frying is most similar to

sautéing

Fiber gives vegetables _____ and _____

shape and firmness

one unique aspect of preparing risotto is that

small amounts of stock are added until the appropriate consistency is reached

Which of the following kinds of noodles is made with buckwheat?

soba

Which of the following vegetables is least likely to be grilled?

spinach

Leafy greens Family-

spinach, beet greens, lettuce, kale, collards, swiss chard

Which of the following is not one of the four parts of a whole kernel of grain?

stalk

the potato is a

starch and vegetable

Potatoes should not be wrapped in foil when they are baked because they __________

steam rather than bake

the potato is classified as a tuber, which means that is is an underground

stem

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

their nutritional importance, variety, flavor, eye appeal, and elegance and sophistication it brings to the table

When French fries have dark streaks and poor texture, there is a good possibility that __________.

they were made from waxy potatoes

When peeling vegetables, be sure to __________.

treat vegetables that brown easily with an acid or antioxidant or hold them under water until you are ready to use them

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

true

Corn is treated with lye to make grits.

true

Egg whites that have been whipped too long look grainy and dry.

true

Most vegetables cannot be baked from the raw state because they would dry out.

true

Only tender, quick-cooking vegetables are normally sautéed without precooking.

true

Potato croquettes are duchesse potatoes that have been shaped, breaded, and fried.

true

Starting vegetables in boiling water helps to retain nutrients.

true

except for potatoes, most vegetables to be fried are normally coated with breading or batter before being placed in the deep-fryer

true

glazed vegetables that are given a shiny coating by cooking them with butter and sugar

true

starchy potatoes contain less moisture than waxy potatoes

true

the best way to include rice in a clear soup is to cook the rice separately and add it to the soup before service

true

Gelatinize

when starches absorb water they swell