Vegetable Cookery and Preparation Flashcards
7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Vegetable Cookery and Preparation flashcards as text
What knife technique produces thin ribbon-like strips from leafy vegetables such as basil or spinach?
Answer: Chiffonade
Chiffonade is made by stacking leaves, rolling them tightly, and slicing crosswise into thin ribbons, often used as a garnish.
When boiling dense root vegetables like carrots, what starting method ensures the most even cooking?
Answer: Start in cold salted water and bring to a boil
Starting root vegetables in cold water allows them to heat gradually and evenly from the center outward, preventing an overcooked exterior with a raw core.
Freshly cut artichoke hearts are often held in acidulated water to prevent which process?
Answer: Enzymatic browning
Artichokes contain polyphenol oxidase enzymes that rapidly oxidize cut surfaces; acid in the water inhibits this enzyme and prevents browning.
What does the French preparation term 'à la grecque' describe when applied to vegetables?
Answer: Cooking in a seasoned acidulated oil-and-lemon liquid and serving cold
À la grecque refers to cooking vegetables in a court bouillon seasoned with olive oil, lemon juice, herbs, and spices, then serving them cold as an appetizer or first course.
When trimming asparagus, how do you find the correct point at which to remove the tough woody end?
Answer: Bend the stalk gently until it snaps naturally
Asparagus naturally snaps at the junction between the fibrous woody base and the tender edible stalk when gently bent, making it a reliable guide for trimming.
Which of the following vegetables is technically a fruit from a botanical standpoint?
Answer: Tomato
Botanically, a tomato is a fruit because it develops from the plant's ovary after flowering and contains seeds, even though it is treated as a vegetable in culinary contexts.
Which cooking technique involves sealing vegetables in parchment paper with aromatics and a small amount of liquid, then baking so they steam in their own moisture?
Answer: En papillote
En papillote (French for 'in paper') seals ingredients in a parchment packet that puffs dramatically in the oven as the steam builds inside.