415C Vegetable Cookery

Question 1

What is the standard knife cut known as a brunoise?

Accepted Answer

A 3 mm (1/8 inch) cube

Answer

Long, thin strips

Answer

A diagonal cut

Answer

A large dice of 2 cm (3/4 inch)

Question 2

Why should green vegetables be cooked in a large volume of boiling salted water with the lid off?

Accepted Answer

To maintain their bright green colour by diluting plant acids and allowing volatile acids to escape as steam

Answer

To cook them faster

Answer

To add more salt flavour to the vegetables

Answer

To prevent the water from boiling over

Question 3

What is the difference between a julienne and a chiffonade cut?

Accepted Answer

Julienne produces thin matchstick strips from firm vegetables; chiffonade produces thin ribbons by rolling and slicing leafy vegetables or herbs

Answer

Julienne is for hard vegetables; chiffonade is for soft fruits

Answer

They are the same cut with different names

Answer

Julienne is diagonal; chiffonade is straight

Question 4

What happens to root vegetables if they are started in boiling water instead of cold water?

Accepted Answer

The exterior overcooks and becomes mushy while the interior remains undercooked

Answer

They cook more evenly

Answer

They develop better flavour

Answer

There is no difference in the result

Question 5

What is the proper way to store fresh herbs to maximize their shelf life?

Accepted Answer

Trim stems, place upright in a container of water (like flowers), cover loosely, and refrigerate — or wrap in a damp paper towel in a perforated bag

Answer

Wrap tightly in plastic and freeze immediately

Answer

Leave them at room temperature on the counter

Answer

Submerge completely in water in a sealed container

Question 6

What is glacer à brun (glazing) as applied to root vegetables?

Accepted Answer

Cooking tourné-cut vegetables in a small amount of stock, butter, and sugar until the liquid reduces to a glossy coating

Answer

Coating vegetables in chocolate

Answer

Freezing vegetables in a sugar syrup

Answer

Dipping vegetables in a clear aspic