Prepare Vegetables, Fruits, Eggs & Farinaceous
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- 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
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