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- 1. Multiple Choice
1. Vegetables cook in a small amount of butter or oil.Heat is very high so the vegetable cook quickly. Color stays bright. Examples are mushrooms and squash.
A.Grilling
B. Baking
C. Sauteing
D. Deep Frying
- 2. Multiple Choice
2. Vegetables are cook quickly under high heat. The heat caramelizes the vegetable giving a pleasing flavor.
A.Grilling
B. Baking
C. Sauteing
D. Deep Frying
- 3. Multiple Choice
3. Done by placing vegetables above boiling water or in a small amount of water.
A. Steaming & Simmering
B. Parboiling
C. Blanching
D. Poaching or Braising
- 4. Multiple Choice
4. This is used to partially cook vegetables before another method of cooking. This helps remove strong flavors in root vegetable and cabbage.
A. Steaming & Simmering
B. Parboiling
C. Blanching
D. Poaching or Braising
- 5. Multiple Choice
5. Cook enough simmering liquid to cover the food for a long period of time. This liquid is saved and served with the vegetable.
A. Steaming & Simmering
B. Parboiling
C. Blanching
D. Poaching or Braising
- 6. Multiple Choice
6. Vegetables are cooked at a lower temperature for a long period of time such as roots vegetables
A.Grilling
B. Baking
C. Sauteing
D. Deep Frying
- 7. Multiple Choice
7. Vegetable are coated in batter then submerged in hot oil.
A.Grilling
B. Baking
C. Sauteing
D. Deep Frying
- 8. Multiple Choice
8. This is used to remove the skins from vegetables. This is done plunging vegetables into boiling water briefly then immediately into cold water to stop the cooking process.
A.Parboiling
B. Blanching
C. Poaching
D. Steaming
- 9. Multiple Choice
9. heat transfer to the product takes place through a dry medium such as air, direct metal or stone, cooking oil or directly in the flame
A.Cooking
B. Dry Heat Method
C. Moist Heat Method
D. Mise en place
- 10. Multiple Choice
10.liquid or steam is used to cook the food
A.Cooking
B. Dry Heat Method
C. Moist Heat Method
D. Mise en place
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