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31 Cards in this Set
- Front
- Back
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What four ways does cooking affect vegetables?
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1. Texture
2. Flavor 3. Color 4.Nutrients |
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What is the main purpose of cooking vegetables?
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To change the texture.
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What is the purpose of cooking vegetables untill they are crisp;tender? why?
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Cooking very brieflyor al dente. Has the most pleasing texture, retains maximum flavor, color, and nutrients.
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What are the two things you should do when cooking strong flavored vegetables?
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1. leave uncovered to allow flavors to escape.
2.Use large amounts of water. |
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Briefly explain four ways to prevent flavor loss when cooking vegetables.
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1. cook shortest time as possible.
2. use boiling, salted water 3. use just enough water to cover. 4. steam vegetables whenever appropriate. |
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If vegetables are to be cooked in advance, how should they be cooked?
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slightly undercook them, cool rapidly in cold water, drain, refrigerate, then reheat to order.
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What are pigments?
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compounds that give vegetables their color.
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What are two reasons why green vegetables would turn a drab olive green color? How can you protect the color?
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Acids and long cooking. Cook uncovered for shortest time possible. Cook oin small batches.
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Why shoukd you not use baking soda to maintain green color?
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Baking soda destroys vitamins and makes texture unpleasently mushy and slippery.
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What is the most preferred way of cooking vegetables?
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steaming
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True or false? there are more nutrients lost in vegetables when cooked with just enough water to cover than a lot of water.
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false.
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What are the six things a product must not have to be labeked organic in the United States?
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1. Antibiotics
2. Hormones 3. Synthetic pesticides 4. Irradiated components 5.Genetically modified organisms. 6. Reprocessed sewage. |
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Why is it importan to peel vegetables as thin as possible?
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Because many nutrients lie just under the skin.
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What does the percentage yeild indicate and what is it used for?
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How much AP is left after pre-prepped or EP weight. It is used for caculating yeild and calculating amount needed.
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What is the term fruit defined as?
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It refers to a specific part of a plant. A ripened ovary of a seed-bearing plant, and it contains the seeds.
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True or False? A cucumber is considered a fruit?
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True.
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When maiking roasted peppers, what can you do to help loosen the skin?
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Wrap them in plastic film when they are still hot.
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Name four varieties of wild mushroomsthat are most prized and most likely found on menus?
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1. morel
2. Bolete 3. Chantrelle 4. Black Trumpet |
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What are the four things you look when checking the quality of frozen vegetablws?
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1. Temperature
2. large ice crystals 3. signs of leaking on carton 4. freezer burn |
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What temperature do health officials recomend holding vegetables at?
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190 F for 10 min. or more.
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True or False? A cucumber is considered a fruit?
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True.
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When maiking roasted peppers, what can you do to help loosen the skin?
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Wrap them in plastic film when they are still hot.
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Name four varieties of wild mushroomsthat are most prized and most likely found on menus?
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1. morel
2. Bolete 3. Chantrelle 4. Black Trumpet |
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What are the four things you look when checking the quality of frozen vegetablws?
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1. Temperature
2. Large ice crystals 3. Signs of leaking on carton 4. Freezer burn |
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What temperature do health officials recomend holding vegetables at?
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190 F for 10 min. or more.
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True or False? A cucumber is considered a fruit?
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True.
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When maiking roasted peppers, what can you do to help loosen the skin?
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Wrap them in plastic film when they are still hot.
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Name four varieties of wild mushroomsthat are most prized and most likely found on menus?
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1. morel
2. Bolete 3. Chantrelle 4. Black Trumpet |
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What are the four things you look when checking the quality of frozen vegetablws?
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1. Temperature
2. large ice crystals 3. signs of leaking on carton 4. freezer burn |
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What temperature do health officials recomend holding vegetables at?
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190 F foe 10 min. or more.
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How do you prep dried mushrooms before being cooked? What is liquid used for?
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Soak in hot water until soft, drain, and lightly squeezed. Liquid used for cooking or sauce.
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