415C Vegetable Cookery 2

Question 1

What is the difference between sweating and sautéing vegetables?

Accepted Answer

Sweating uses low heat with fat to soften vegetables without browning; sautéing uses high heat to brown and caramelize the vegetables

Answer

There is no difference

Answer

Sweating uses water; sautéing uses oil

Answer

Sweating is for root vegetables only; sautéing is for leafy greens only

Question 2

How does acidic cooking liquid (vinegar, lemon juice) affect the colour of red vegetables like red cabbage?

Accepted Answer

It brightens and stabilizes the red/purple colour

Answer

It turns them brown

Answer

It turns them green

Answer

It has no effect on colour

Question 3

What is a tourné cut and how many sides should it have?

Accepted Answer

A barrel or football-shaped cut with 7 sides, approximately 5 cm (2 inches) long

Answer

A thin diagonal slice with 2 sides

Answer

A cube cut with 6 sides

Answer

A wedge cut with 3 sides

Question 4

What is the best cooking method for asparagus to maintain its colour, texture, and nutrients?

Accepted Answer

Blanching or steaming briefly, then shocking in ice water if serving cold, or finishing with a quick sauté

Answer

Deep frying at 190°C

Answer

Boiling for 20 minutes in salted water

Answer

Baking at 230°C for 30 minutes

Question 5

What is concassé as a vegetable preparation?

Accepted Answer

Tomatoes that have been peeled, seeded, and roughly chopped

Answer

A finely minced herb mixture

Answer

Any vegetable puréed until smooth

Answer

Vegetables cut into rings

Question 6

When roasting vegetables, why is it important not to overcrowd the pan?

Accepted Answer

To allow moisture to escape so the vegetables caramelize rather than steam

Answer

To prevent them from burning

Answer

To make them cook faster

Answer

To prevent the pan from warping