415C Vegetables, Starches & Eggs 2 — Questions and Answers
Question 1: What are the three methods for cooking eggs?
- Scrambled, fried, and poached only
- Dry heat (fried, scrambled), moist heat (boiled, poached), and combination (baked)
- Boiled and fried only (Correct answer)
- Raw, soft-cooked, and hard-cooked
Correct answer: Boiled and fried only
Eggs can be cooked by dry-heat methods (frying, scrambling), moist-heat methods (poaching, boiling), and combination methods (baking/en cocotte).
Question 2: At what internal temperature do eggs safely coagulate and become safe to eat?
- 60°C
- 71°C (Correct answer)
- 80°C
- 52°C
Correct answer: 71°C
Egg proteins fully coagulate and are considered safe at an internal temperature of 71°C per Canadian food safety guidelines for cooked eggs.
Question 3: What is the difference between 'floury' and 'waxy' potatoes, and how does this affect their use?
- They are identical — only marketing names differ
- Floury (starchy) potatoes fall apart when cooked, ideal for mashing and baking; waxy potatoes hold shape when cooked, ideal for salads and roasting (Correct answer)
- Waxy potatoes always have yellow flesh; floury potatoes are always white
- Floury potatoes must be peeled; waxy potatoes can be cooked with skin on
Correct answer: Floury (starchy) potatoes fall apart when cooked, ideal for mashing and baking; waxy potatoes hold shape when cooked, ideal for salads and roasting
Floury (high-starch) potatoes like Russets break down easily for fluffy mash or baked potatoes, while waxy (low-starch) potatoes like Yukon Gold hold their shape well for salads and roasting.
Question 4: Which cooking fat is most suitable for high-heat sautéing of vegetables?
- Unsalted butter
- Extra-virgin olive oil
- Refined vegetable or canola oil (Correct answer)
- Coconut oil only
Correct answer: Refined vegetable or canola oil
Refined vegetable or canola oil has a high smoke point (around 230°C), making it suitable for high-heat sautéing without burning.
Question 5: What is 'caramelization' in vegetable cookery?
- Adding caramel sauce to cooked vegetables
- The Maillard browning reaction involving amino acids and sugars
- The browning of natural sugars in vegetables when exposed to dry heat above approximately 160°C (Correct answer)
- The process of glazing vegetables with stock and butter
Correct answer: The browning of natural sugars in vegetables when exposed to dry heat above approximately 160°C
Caramelization is the browning of natural sugars in foods when heated above approximately 160°C, creating complex sweet flavours and brown colour without protein involvement.
Question 6: What is 'risotto' and what technique makes it creamy?
- A baked Italian rice casserole
- A short-grain rice dish cooked by gradually adding warm stock and stirring to release starch, creating a creamy texture without cream (Correct answer)
- A rice pilaf finished with cream and Parmesan
- A cold rice salad with vegetables and vinaigrette
Correct answer: A short-grain rice dish cooked by gradually adding warm stock and stirring to release starch, creating a creamy texture without cream
Risotto uses Arborio or Carnaroli rice cooked by gradually adding warm stock while stirring constantly, which releases the grain's natural starch to create a creamy, velvety texture.
415C Vegetables, Starches & Eggs 2
What are the three methods for cooking eggs?