Prepare Vegetables, Fruits, Eggs & Farinaceous

15 Questions | By TheSilverDoor | Updated: Mar 20, 2022 | Attempts: 543

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Prepare Vegetables, Fruits, Eggs & Farinaceous - Quiz

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Questions and Answers

1.

When blanching root vegetables they should be
- A.
  
  Started in boiling water
- B.
  
  Started in cold water
- C.
  
  Steamed only
2.

When poaching fruits they should be
- A.
  
  Poached in stock syrup to protect the cell structure
- B.
  
  Poached in water to break down the cell structure
- C.
  
  Poached for a long time to soften the cell structure
3.

Farinaceous foods are foods that are:
- A.
  
  Low in starch
- B.
  
  High in starch
- C.
  
  Cooked using Fahrenheit temperatures
4.

The humble egg has many culinary uses, they are:
- A.
  
  Binding, coating, enriching, aerating, glazing, emulsifying, thickening, clarifying, setting
- B.
  
  Binding, flavour, enriching, aerating, body, emulsifying, thickening, clarifying, setting
- C.
  
  Binding, flavour, poaching, aerating, glazing, frying, thickening, clarifying, setting
5.

A souffle uses eggs for
- A.
  
  Binding
- B.
  
  Enriching
- C.
  
  Aerating
6.

The difference between brown and white rice is:
- A.
  
  White rice has been washed 10 more times than brown rice
- B.
  
  Brown rice has the bran in tact and is more nutritious
- C.
  
  White rice is easier to cook than brown rice
7.

Pasta is the term for paste in Italian and is the most commonly used farinaceous food
- A.
  
  True
- B.
  
  False
8.

Vegetables contain high levels of protein
- A.
  
  True
- B.
  
  False
9.

A good combination of fruits and vegetables provide dietary fibre
- A.
  
  True
- B.
  
  False
10.

The nutrients contained in eggs are protein, fat and carbohydrates
- A.
  
  True
- B.
  
  False
11.

The correct storage for eggs is
- A.
  
  Room temperature11 to 20 degrees celsius in a cardboard carton
- B.
  
  Cool room 1 to 4 degrees celsius in a cardboard carton
- C.
  
  Cool room 1 to 4 degrees celsius in open containers to allow them to breath
12.

When poaching eggs vinegar is added to the water to:
- A.
  
  Add flavour to the egg
- B.
  
  Assist in the egg coagulating
- C.
  
  The acid reacts with the white to keep the egg white extremely white
13.

Egg custards cooked on a high heat will
- A.
  
  Cook more evenly
- B.
  
  Have a better colour and flavour
- C.
  
  Will curdle and have a lumpy texture
14.

Vegeterains will consume pulses as they are an excellent source of
- A.
  
  Protein
- B.
  
  Vitamins
- C.
  
  Minerals
15.

Pulses should be
- A.
  
  Washed and soaked prior to cooking
- B.
  
  Cooked for a long time in a lot of liquid to ensure they are tender
- C.
  
  Boiled rapidly to ensure they cook through quickly