L2 CH 6 Vegetables

The best way to maintain overall quality is to cook vegetables slowly and serve them when soft.

• True

• False

Roots and tubers should be stored dry and unpeeled.

• True

• False

Tuber vegetables are edible underground stems of a plant.

• True

• False

Hydrophobic farming is farming without dirt in a nutrient-rich watery medium.

• True

• False

Most vegetables need to be kept dry because excess moisture causes produce to spoil quickly.

• True

• False

Chili peppers and squash are what type of vegetables?

• Seed

• Fruit

• Tuber

• Flower

Which vegetable grows on a tall, thick stalk and resembles miniature cabbages?

• Tomatoes

• Corn

• Brussels sprouts

• peas

Even with proper storage, most food service operations do not keep produce for more than.

• 3 days

• 48 hours

• 4 days

• 4 weeks

In the United States, what are the four main groups of lettuce?

• Bibb, romaine, leaf, and Boston

• Butterhead, crisphead, leaf, and romaine

• Romaine, spinach, Swiss chard, and leaf

• Iceberg, romaine, leaf, and spinach

Cutting a product into cubes with a chef’s knife is called

• dicing

• slicing

• mincing

• chopping