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55 Cards in this Set
- Front
- Back
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When do you season deep fried and breaded vegetables when frying them? |
After |
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What four things affects a vegetable as it is cooking? |
Texture, flavour, colour, and nutrients |
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What do you do before serving blanched and refreshed vegetables? |
Garnish them |
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What vegetable is best boiled in salty water? |
Green vegs |
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How would large batches or buffet vegetables be cooked? |
Small batch or stagger cooking |
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Steaming does both what when cooking vegetables? |
Shortens cooking time, and reduces flavour loss |
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Why might you brush the surface of an eggplant with olive oil or lemon juice? |
To reduce discoloration |
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How is ratatouille cooked? |
Braising |
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How is eggplant parmesan cooked? |
Pan frying and baking |
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What utensil is used to separate the flesh of a spaghetti squash? |
A fork |
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Why are holes poked in a squash before it is baked? |
To allow pressure and steam to escape during cooking |
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What is green beans amandine garnished with? |
Sliced almonds |
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How are stuffed zucchini boats cooked? |
Baked In an oven |
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Why do thin slices of deep fried yams brown so quickly? |
The high sugar content caramelizes quickly |
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What does it mean when a cucumber starts to take on a yellowish colouration? |
It is over mature |
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What is the difference between canned and frozen vegetables? |
Canned vegetables are fully cooked and frozen vegetables are |
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What are breaker tomatoes? |
Mature tomatoes that are just beginning to ripen |
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What is the one major difference between cooked fresh and cooked frozen cauliflower? |
The texture |
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What do large ice crystals in frozen vegetables indicate? |
The vegetables were thawed and then refrozen or moisture got in and froze aswell |
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Why are fresh spinach bunches washed in several changes of cold water? |
To wash off any dirt or sand |
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What is added to soft apples when making applesauce? |
Sugar |
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Why is sugar added to soft apples when making applesauce? |
To strengthen cell structure |
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When is sugar added to soft apples when making applesauce? |
After the apples are cooked |
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What does lemon juice do to some white vegetables while cooking them? |
Preserves light color |
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Why are red beets best cooked unpeeled and with a bit of stem and root intact? |
Because betalin dissolves easily in water |
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When cooking a mixture of carrots, peas, and green beans you should cook them how? |
Separately and then mix them later |
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What do acids do to green vegetables? |
Acids dim their color |
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What is poleing? |
It is similar to braising but butter stays consistent throughout and is then steamed in its own juices |
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What is the ph of sugar? |
Slightly acidic |
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What does extremely alkaline water do to vegetables? |
Negatively affects texture |
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What do you do to breaded/battered broccoli before deep frying? |
Blanch or precook them |
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What happens when you cook green cabbage uncovered? |
It increases flavour loss |
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What texture should sliced carrots maintain? |
A crisp, tender texture |
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What does adding an acid to a white vegetable do? |
It helps Keep its color better |
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What predominant pigment is found in rutabaga? |
Carotenoid |
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What color of vegetable loses its color the easiest? |
Green |
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What temp are vegetables best steamed at? |
High heat over 450°c + |
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How do you prevent browning on some vegetables? |
Immerse them in water to cut off oxygen |
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How do you keep apples firm in an apple pie? |
Add an acid to them |
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What does cooking do to the fibre in vegetables? |
Loosens it |
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What does baking soda do to some vegetables? |
Breaks down their fibre |
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What happens to green vegetables when exposed to prolonged heat after cooking? |
They deteriorate quickly |
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What happens to the color of green vegetables when they are boiled or heated? |
Their green color gets more vibrant |
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What happens to the color of a green vegetable when boiled in water with an acid involved? |
Its color dulls |
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What happens when an acid is used on a beet? |
Turns the beet bright pink |
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What is the pigment called that is found in green vegetables? |
Chlorophyl |
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What is the pigment called that is found in red vegetables? |
Anthocyanins |
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What is the pigment called that is found in orange or yellow vegetables? |
Caratanoids |
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What is the pigment called that is found in white vegetables? |
Anthoxanthems |
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What temp do you cook smaller cut vegetables at? |
Higher heat |
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Which part of the tray is hottest when in an oven? |
The perimeter |
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What does oil do to vegetables? |
Helps keep the moisture in |
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What temp are larger cut vegs cooked at? |
Lower heat |
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Why are vegetables all cut to the same size? |
To promote even cooking |
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What percentage of frozen vegetables are cooked? |
60% |
