CCA CCA Vegetable & Starch Preparation 3

Question 1

What are the correct three preparatory steps when working with dried legumes before cooking?

Accepted Answer

Sort, soak, cook

Answer

Rinse, boil, simmer

Answer

Soak, blanch, finish

Answer

Rinse, blanch, pressure cook

Question 2

The 'tournée' vegetable cut produces a piece shaped like a:

Accepted Answer

Seven-sided football or barrel

Answer

Perfect cube

Answer

Thin ring

Answer

Long thin ribbon

Question 3

Which compound released when cutting onions causes eye irritation and tearing?

Accepted Answer

Syn-propanethial-S-oxide

Answer

Sulfuric acid

Answer

Allicin

Answer

Quercetin

Question 4

What oven temperature range is most appropriate for roasting root vegetables to achieve caramelization and tenderness?

Accepted Answer

375–425°F (190–218°C)

Answer

250–300°F (120–150°C)

Answer

310–350°F (154–177°C)

Answer

450–500°F (232–260°C)

Question 5

Which thickening agent, derived from a tropical plant root, produces a clear, glossy sauce and is best used at lower temperatures?

Accepted Answer

Arrowroot

Answer

Cornstarch

Answer

Roux

Answer

Beurre manié

Question 6

When cooking green vegetables, which technique best preserves their bright green chlorophyll color?

Accepted Answer

Cook uncovered in well-salted rapidly boiling water

Answer

Cook covered in acidulated water

Answer

Cook covered in alkaline baking soda water

Answer

Bring to boil from cold water slowly

Question 7

Why do overworked mashed potatoes become gluey and paste-like?

Accepted Answer

Over-processing ruptures starch granules, releasing sticky amylose

Answer

Excess butter causes emulsification failure

Answer

Too much heat causes protein denaturation

Answer

Gluten develops when potatoes are mashed vigorously