Culinary - Vegetables

What is considered a neutral ph level?

• 2

• 5

• 7

• 10

Cooking affects vegetables in four ways. They are:

• Texture, Flavor, Acidity & Nutritients

• Texture, Flavor, Color & Nutrients

• Flavor, Color, Temperature & Vitamins

• None of the above

Nutrients are lost most when you steam or blanch vegetables

• True

• False

Cooking vegetables too long can reduce the flavor.

• True

• False

The amount of fiber in a vegetables varies. Fiber is made firmer by:

• Acids & Sugars

• Heat & Alkalis

Fiber is softened by:

• Acids & Sugars

• Heat & Alkalis

Dry, starchy foods must be cooked in enough water for the starch granules to absorb moisture and soften. This is known as:

• Blanching

• Steaming

• Leaching

• Gelatinization

Most vegetables are best when cooked:

• Fork tender

• Soft

• Al Dente

• Both a & c

Flavor loss can be controlled by:

• Cook time

• Steaming when appropriate

• Using boiling, salted water

• Using just enough water to cover food to minimize leaching of flavor, color & nutrients

• All of the above

The younger the vegetable, the sweeter it is.

• True

• False