Cooking Lessons Vegetable Cookery and Preparation 3

Question 1

What is the primary reason for salting eggplant and letting it rest before cooking?

Accepted Answer

To draw out excess moisture and reduce bitterness

Answer

Salt draws moisture out of eggplant through osmosis and also leaches some of the bitter compounds, resulting in better texture and flavor when cooked.

Question 2

What is the correct technique for producing properly caramelized onions?

Accepted Answer

Cook on medium-low heat with occasional stirring over 30–45 minutes

Answer

True caramelized onions require low, slow heat over 30–45 minutes to allow natural sugars to develop gradually without burning.

Question 3

The technique of briefly immersing tomatoes or peaches in boiling water, then transferring them to ice water, is used to accomplish what?

Accepted Answer

Loosen and slip off the skin easily

Answer

The rapid heat expansion followed by cold contraction causes the skin to separate from the flesh, making it easy to peel without a knife.

Question 4

What is mirepoix, and what is its standard ratio by weight?

Accepted Answer

Onion, celery, and carrot in a 2:1:1 ratio

Answer

Mirepoix is the classic French aromatic vegetable base of 2 parts onion to 1 part celery and 1 part carrot by weight, used to build flavor in stocks, soups, and braises.

Question 5

In what order should vegetables be added to a hot wok when preparing a stir-fry?

Accepted Answer

From firmest to softest so dense vegetables cook first

Answer

Dense, slow-cooking vegetables like carrots and broccoli stems go in first, while tender ones like leafy greens and bean sprouts go in last so everything finishes at the same time.

Cooking Lessons Practice Test

Cooking Lessons Practice Test

Cooking Lessons Vegetable Cookery and Preparation 3