Cooking Lessons Vegetable Cookery and Preparation 2

Question 1

What knife technique produces thin ribbon-like strips from leafy vegetables such as basil or spinach?

Accepted Answer

Chiffonade

Answer

Julienne

Answer

Paysanne

Answer

Fermière

Question 2

When boiling dense root vegetables like carrots, what starting method ensures the most even cooking?

Accepted Answer

Start in cold salted water and bring to a boil

Answer

Add directly to already-boiling water

Answer

Steam at high heat from the start

Answer

Microwave first then finish in boiling water

Question 3

Freshly cut artichoke hearts are often held in acidulated water to prevent which process?

Accepted Answer

Enzymatic browning

Answer

Softening of the flesh

Answer

Cell wall breakdown

Answer

Chlorophyll loss

Question 4

What does the French preparation term 'à la grecque' describe when applied to vegetables?

Accepted Answer

Cooking in a seasoned acidulated oil-and-lemon liquid and serving cold

Answer

Grilling over a wood fire with Greek herbs

Answer

Stuffing with a feta and herb filling

Answer

Frying in olive oil until golden and crispy

Question 5

When trimming asparagus, how do you find the correct point at which to remove the tough woody end?

Accepted Answer

Bend the stalk gently until it snaps naturally

Answer

Cut exactly 1 inch from the bottom

Answer

Cut at the midpoint of the stalk

Answer

Trim just below where the tip begins

Question 6

Which of the following vegetables is technically a fruit from a botanical standpoint?

Accepted Answer

Tomato

Answer

Celery

Answer

Carrot

Answer

Beet

Question 7

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?

Accepted Answer

En papillote

Answer

Sous vide

Answer

Braising

Answer

À l'étouffée