Cooking Lessons Vegetable Cookery and Preparation

Question 1

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

Accepted Answer

Blanching

Answer

Sautéing

Answer

Steaming

Answer

Braising

Question 2

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

Accepted Answer

Onions

Answer

Carrots

Answer

Broccoli

Answer

Bell peppers

Question 3

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

Accepted Answer

Brunoise

Answer

Julienne

Answer

Chiffonade

Answer

Batonnet

Question 4

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

Accepted Answer

Steaming

Answer

Boiling

Answer

Pressure cooking

Answer

Blanching

Question 5

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

Accepted Answer

Acid exposure breaks down chlorophyll into pheophytin

Answer

Carotenoid pigment degradation

Answer

The Maillard reaction

Answer

Enzymatic browning at the cell surface

Question 6

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

Accepted Answer

400–450°F (205–230°C)

Answer

250–300°F (120–150°C)

Answer

325–375°F (165–190°C)

Answer

475–525°F (245–275°C)

Question 7

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

Accepted Answer

Submerge them in cold water

Answer

Coat them lightly in vegetable oil

Answer

Blanch briefly then cool

Answer

Refrigerate uncovered immediately