Ch 27 Vegetable cookery

The amount of _____ in a vegetable determines the appropriate cooking method to use and the length of cooking time.

• Green

• Sugar

• Fiber

• cellulose

True or false. Proper cooking removes the bitterness of vegetables such as cabbages and onions. 

• True

• False

True or false. Vegetables cooked al dente should have a crisp, crunchy texture

• true

• false

If a cooked vegetable is done, you can check it by __________ .

• poke it with your fingers

• pierce it with a fork

• smash it with a fork

• throw it against the wall to see if it sticks

What is the name of the measurement unit for the heat found in Chiles and peppers?

• degrees

• Schoville units

• milligrams

Cooking vegetables in a covered pot with water and lemon juice creates a(n) _____ cooking environment.

• alkaline

• acidic

• salty

• brine

Why are vegetables shocked after blanching?

True or false. Blanched vegetables should be stored in water to keep them moist

• true

• false

The process of partially cooking an item in rapidly boiling water is called

• blanching

• shocking

• glazing

Chefs use a sauce, reduced stock, or a process similar to sauteing for ______.

• blanching

• shocking

• glazing