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

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

Question 2

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

Accepted Answer

Onions

Answer

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

Question 3

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

Accepted Answer

Brunoise

Answer

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

Question 4

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

Accepted Answer

Steaming

Answer

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

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

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

Cooking Lessons Practice Test