Vegetable Cookery and Preparation Flashcards

What cooking method involves briefly submerging vegetables in boiling water, then immediately transferring them to ice water?

Answer: Blanching

Blanching briefly boils vegetables then shocks them in ice water to stop cooking, preserve bright color, and set texture.

Which aromatic vegetable is most commonly 'sweated' over medium-low heat to release moisture without browning?

Answer: Onions

Onions are sweated over gentle heat to soften and release their moisture, becoming translucent without caramelizing.

Which knife cut produces uniform cubes measuring 1/8 inch (3mm) on each side?

Answer: Brunoise

Brunoise is the smallest standard dice cut in classical French cooking, producing precise 1/8-inch cubes used as garnishes and in fine preparations.

Which cooking method best preserves water-soluble vitamins such as vitamin C and B vitamins in vegetables?

Answer: Steaming

Steaming keeps vegetables above the water rather than submerged in it, preventing water-soluble vitamins from leaching out into the cooking liquid.

What causes green vegetables like broccoli to turn an olive drab color when overcooked?

Answer: Acid exposure breaks down chlorophyll into pheophytin

Prolonged heat releases organic acids that displace the magnesium in chlorophyll, converting it to olive-colored pheophytin.

What oven temperature range produces the best caramelization and browning when roasting vegetables?

Answer: 400–450°F (205–230°C)

Roasting at 400–450°F provides enough heat to trigger caramelization and the Maillard reaction on the vegetable's exterior without burning.

What is the best way to prevent cut potatoes from turning brown before cooking?

Answer: Submerge them in cold water

Submerging cut potatoes in cold water limits oxygen exposure, preventing the enzymatic oxidation that causes surface browning.