415C Vegetables, Starches & Eggs 1

Question 1

What is the correct technique for blanching vegetables?

Accepted Answer

Submerging briefly in rapidly boiling salted water then immediately plunging into ice water

Answer

Blanching involves briefly cooking vegetables in boiling salted water then immediately shocking in ice water to stop cooking, preserving colour, texture, and nutrients.

Question 2

What cooking method best preserves water-soluble vitamins (B and C) in vegetables?

Accepted Answer

Steaming or microwaving with minimal water

Answer

Steaming and microwaving use minimal water, preventing water-soluble vitamins from leaching out into the cooking liquid.

Question 3

What type of starch is used to make gnocchi in Italian-Canadian cuisine?

Accepted Answer

Potato starch mixed with flour

Answer

Gnocchi are made from mashed potato combined with flour; the potato starch provides tenderness while the flour creates the structure needed to hold the dumpling together.

Question 4

What does 'al dente' mean when cooking pasta?

Accepted Answer

Cooked so the pasta is tender but still has a slight firmness or bite in the centre

Answer

'Al dente' means 'to the tooth' in Italian, describing pasta that is cooked tender on the outside but retains a slight firmness at the centre.

Question 5

What is the correct method for cooking dried legumes such as lentils or beans?

Accepted Answer

Soak overnight (for most beans), rinse, simmer in unsalted water until tender, then season

Answer

Most dried beans benefit from overnight soaking to reduce cooking time, and are simmered in unsalted water (as salt can toughen skins) until tender before seasoning.

Red Seal Cook 415C Practice Test

Red Seal Cook 415C Practice Test

415C Vegetables, Starches & Eggs 1