Chapter 16 Sample Test Questions

Multiple Choice

1. Adding lemon juice to the water when cooking cauliflower will

(a) help keep the cauliflower white.
(b) turn the cauliflower to a yellowish color.
(c) help tenderize the cauliflower.
(d) destroy vitamin C.

2. Al dente means
(a) firm to the bite.
(b) starchy.
(c) a pigment found in yellow vegetables.
(d) having a soft texture.

3. Which of the following should be simmered without a cover?

(a) carrots
(b) asparagus
(c) beets
(d) potatoes

4. Which of the following should be simmered with a cover?

(a) peas
(b) Brussels sprouts
(c) broccoli
(d) sweet potatoes

5. Which of the following can cause vitamins in vegetables to be lost or destroyed?

(a) high temperature
(b) air
(c) baking soda
(d) all of the above

6. Proper storage temperature for frozen vegetables is

(a) -18ºF (-28ºC)
(b) 0ºF (-18ºC)
(c) 32ºF (0ºC)
(d) none of the above

7. With respect to canned vegetables, the term “sieve size” refers to ___________________.
(a) the drained weight
(b) the grade
(c) the size of individual pieces
(d) none of the above
8. Which of the following frozen vegetables does not require thawing before being cooked?
(a) corn on the cob
(b) green beans
(c) spinach
(d) squash purée

9. Although they were once ignored, vegetables are appreciated today for __________.
(a) their nutritional importance
(b) their variety, flavor, and eye appeal
(c) the elegance and sophistication they bring to the table
(d) all of the above

10. __________ affects the texture, flavor, color, and nutrients of vegetables.
(a) Peeling
(b) Storing
(c) Cooking
(d) Purchasing

11. Which of the following statements is true about fiber in vegetables?

(a) Fiber is made firmer by heat and alkalis.
(b) Fiber consists in part of cellulose and pectins.
(c) Fiber is softened by the presence of acids and sugars.
(d) The amount of fiber is about the same in all vegetables.

12. A __________________ mushroom is a relative of the common cultivated button mushroom, but it
is sold as large mushroom with a broad, thick cap.
(a) enoki
(b) oyster
(c) porcini
(d) portobello

13. Which of the following is not a member of the cabbage family?

(a) leeks
(b) broccoli
(c) cauliflower
(d) Brussels sprouts

14. Strong-flavored vegetables such as onions, cabbage, and turnips should be __________.
(a) covered during the cooking process
(b) cooked in as small amount of water as possible
(c) cooked for as long a time as possible in order to lose their strong flavors
(d) none of the above

15. When young, freshly harvested vegetables mature or sit in storage, their __________ gradually
changes to __________.
(a) starch, fiber
(b) sugar, starch
(c) flavonoids, anthocyanins
(d) carotenoids, chlorophyll
(e)
16. Which one of the following pigments is paired correctly with the color that it produces in
 vegetables?
(a) anthocyanins → red
(b) chlorophyll → white
(c) carotenoids → green
(d) flavonoids and anthoxanthins → yellow and orange

17. To preserve its white color when cooking cauliflower, you would _____________________.
(a) add a little lemon juice
(b) add a little baking soda
(c) keep the pot uncovered
(d) use the longest possible cooking time

18. Slices of tart apples are often cooked with red cabbage in order to __________.
(a) decrease its cooking time
(b) enhance the cabbage's natural color
(c) overcome the strong odor of the cooked cabbage
(d) all of the above

19. If you cooked ______________ cabbage in water containing ___________, the cabbage would turn
blue.
(a) red, vinegar
(b) green, vinegar
(c) red, baking soda
(d) green, baking soda

20. What color will carrots be after they are cooked with an acid such as lemon juice?
(a) yellow
(b) orange
(c) red
(d) gray

21. Asparagus is most likely to turn __________ if it is overcooked.

(a) gray
(b) olive green
(c) bright green
(d) greenish blue

22. When cooking green vegetables, which of the following helps to protect their color?
(a) cooking uncovered
(b) cooking in small batches
(c) cooking for the shortest time possible
(d) all of the above

23. __________ is/are the most stable pigment(s) because they are relatively unaffected by acids or
alkalis.
(a) Flavonoids and anthoxanthins
(b) Chlorophyll
(c) Carotenoids
(d) Anthocyanins

24. Which of the following is not a factor responsible for nutrient loss in vegetables?
(a) acids
 (b) oxygen
(c) long cooking
(d) high temperature

25. It is important to control the factors that destroy nutrients, because these factors may also destroy
__________.
(a) color
(b) flavor
(c) texture
(d) all of the above

26. Which of the following is one of the general rules of vegetable cookery?
(a) Cook green vegetables with a little baking soda.
(b) Start with cold, salted water when boiling vegetables.
(c) Cook red and white vegetable in a strongly acid liquid.
(d) Cook green vegetables and strong-flavored vegetables uncovered.

27. Vegetables should not be soaked for long periods because prolonged soaking __________.
(a) increases cooking time
(b) bleaches out natural coloration
(c) leaches out flavor and nutrients
(d) causes the vegetables to absorb too much moisture

28. When peeling vegetables, be sure to __________.

(a) throw away all the trimmings promptly
(b) remove a thick layer of skin because it is the least nutritious part of most vegetables
(c) treat vegetables that brown easily with an acid or antioxidant or hold them under water until
your are ready to use them
(d) peel as far from cooking time as possible so that the peeled vegetables have a chance to reseal
and preserve their nutrients during cooking

29. Chef Stavros has 20 lb of green beans in his pantry. If the percentage yield after trimming 20 lb of
green beans is 85, how many pounds of EP weight beans will there be after trimming them?
(a) 9
(b) 17
(c) 20
(d) 24

30. If you need 20 lb EP of beets and the percentage yield of beets after trimming is 75%, approximately
how many lbs of AP beets will you need?
(a) 15
(b) 20
(c) 27
(d) 30

31. Which of the following combinations of vegetable category → examples is incorrect?

(a) onion family → leek, garlic, and shallot
(b) cabbage family → broccoli, cauliflower, and Brussels sprouts
(c) gourd family → eggplant, rutabaga, and sweet and hot peppers
(d) stalks, stems, and shoots → asparagus, celery, and globe artichoke
32. Which of the following is true about processed vegetables?
(a) Frozen vegetables are usually a bit more crisp than fresh ones.
(b) It is now agreed that frozen vegetables are equal to the best quality fresh vegetables.
(c) Frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables.
(d) Peas are the most universally unacceptable frozen vegetable due to the damage that often results
to them during the freezing process.

33. When checking the quality of a container of frozen vegetables, all of the following except
__________ may indicate poor quality.
(a) frost
(b) freezer burn
(c) large ice crystals
(d) a temperature above 0°F

34. Which of the following is a criterion for determining the quality of canned vegetables?
(a) grade
(b) drained weight
(c) condition of the can
(d) all of the above

35. When cooking canned vegetables, it is important to __________.

(a) cook them longer than fresh vegetables
(b) dress up the vegetables with added flavors and garnishes
(c) avoid butter, which takes away from the natural flavor of canned vegetables
(d) put both the vegetables and their liquid in the pan and heat both to boiling at the same time

36. Which of the following statements about dried mushrooms is correct?

(a) They must be soaked in ice water until they are soft.
(b) Be careful not to squeeze them after they have soaked.
(c) Discard the water in which the mushrooms have been soaked.
(d) none of the above

37. Batch cooking refers to ___________.

(a) cooking all the vegetables you will need in one large batch
(b) dividing food into small batches and cooking them one at a time as needed
(c) mixing batches of vegetables together so that you have a mixture of colors, textures, and
degrees of doneness
(d) allowing a batch of vegetables to soak in hot water without cooking so that when they are
needed, they will be easier and quicker to cook

38. Which of the following statements about vegetable storage is false?

(a) Thawed vegetables should not be refrozen.
(b) Frozen vegetables should be stored at 0°F (-18°C) or colder.
(c) Leftover creamed vegetables can be safely stored for up to one week, but not longer.
(d) Potatoes and eggplant that have been peeled and cut should be treated with an acid or
antioxidant to prevent them from browning.

39. ______________________ mushrooms are wild mushrooms that have pores under the cap instead of
gills.
(a) chanterelle
(b) porcini
 (c) morel
(d) cremini

Complete the following chart by writing in the blanks the color each vegetable will be if cooked with acid,
cooked with alkali (baking soda), or overcooked.

Cooked with Acid Cooked with Alkali Overcooked

40. Asparagus ______________ _______________ ______________
41. Red cabbage ______________ _______________ ______________
42. Carrots ______________ _______________ ______________
43. Brussels sprouts ______________ _______________ ______________
44. Cauliflower ______________ _______________ ______________
45. Onions ______________ _______________ ______________
46. Corn ______________ _______________ ______________

True/False

47. If vegetables are not overcooked, no vitamins will be lost.

48. Frozen vegetables require more salt and other seasonings than fresh vegetables do.
49. Vegetables should never be salted until after cooking.
50. Cabbage should be cooked over high heat to get rid of its strong flavor.
51. Starting vegetables in boiling water helps to retain nutrients.
52. The best way to wash spinach is to put it in a colander and rinse it under cold, running water.
53. Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces
are exposed to air.
54. Most vegetables should be held no longer than 20 to 30 minutes in the steam table.
55. If vegetables must be cooked ahead of time, they should be undercooked.
Answers to Test Questions

1. a 10. c 19. c 28. c 37. b

2. a 11. b 20. b 29. b 38. c
3. b 12. c 21. b 30. c 39. b
4. d 13. a 22. d 31. c
5. d 14. d 23. c 32. c
6. b 15. b 24. a 33. a
7. c 16. a 25. d 34. d
8. b 17. a 26. d 35. b
9. d 18. b 27. c 36. d

40. olive green bright green olive green

41. red blue or blue-green greenish-blue, faded
42. orange orange slightly faded
43. olive green bright green olive green
44. white yellow yellowish or gray
45. white yellow yellowish or gray
46. yellow yellow yellow

47. F 52. T
48. F 53. T
49. F 54. T
50. F 55. T
51. T