Prepare Vegetables, Fruits, Eggs & Farinaceous

15 Questions | Total Attempts: 366

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Fruit Quizzes & Trivia

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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