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

Dried legumes should be sorted to remove debris or damaged beans, soaked to reduce cooking time and improve digestibility, then cooked until tender.

Question 2

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

Accepted Answer

Seven-sided football or barrel

Answer

Tournée is a hand-crafted cut that creates a seven-sided oblong shape resembling a small football, used for elegant presentations.

Question 3

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

Accepted Answer

Syn-propanethial-S-oxide

Answer

When onion cells are ruptured, enzymatic reactions produce syn-propanethial-S-oxide, a volatile sulfur compound that irritates the eyes.

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

A temperature range of 375–425°F allows root vegetables to caramelize on the outside while cooking through to tenderness without burning.

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

Arrowroot thickens at lower temperatures than cornstarch and produces a clear, glossy finish, though it breaks down if overheated or held too long.

(CCA) Certified Chef Associate Practice Test