Prepare Vegetables, Fruits, Eggs & Farinaceous
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When blanching root vegetables they should be
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Started in boiling water
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Started in cold water
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Steamed only
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- 2.
When poaching fruits they should be
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Poached in stock syrup to protect the cell structure
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Poached in water to break down the cell structure
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Poached for a long time to soften the cell structure
Correct Answer
A. Poached in stock syrup to protect the cell structureExplanation
When poaching fruits, it is recommended to poach them in stock syrup to protect the cell structure. Stock syrup is a mixture of sugar and water, which helps to maintain the integrity of the fruit's cells by providing a gentle cooking environment. This method allows the fruit to retain its shape and texture while still being cooked through. Poaching in water, on the other hand, can break down the cell structure and result in mushy or overcooked fruit. Poaching for a long time may also lead to the fruit becoming too soft and losing its desired texture.Rate this question:
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- 3.
Farinaceous foods are foods that are:
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Low in starch
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High in starch
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Cooked using Fahrenheit temperatures
Correct Answer
A. High in starchExplanation
Farinaceous foods are foods that are high in starch. Starch is a complex carbohydrate found in many plant-based foods such as grains, potatoes, and legumes. These foods are often rich in carbohydrates and provide a good source of energy. Farinaceous foods include bread, pasta, rice, and cereals, which are all high in starch content.Rate this question:
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- 4.
The humble egg has many culinary uses, they are:
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Binding, coating, enriching, aerating, glazing, emulsifying, thickening, clarifying, setting
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Binding, flavour, enriching, aerating, body, emulsifying, thickening, clarifying, setting
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Binding, flavour, poaching, aerating, glazing, frying, thickening, clarifying, setting
Correct Answer
A. Binding, coating, enriching, aerating, glazing, emulsifying, thickening, clarifying, settingExplanation
The correct answer is "binding, coating, enriching, aerating, glazing, emulsifying, thickening, clarifying, setting." Eggs can be used in cooking to bind ingredients together, coat foods before frying or baking, enrich dishes with their creamy texture, aerate and add lightness to baked goods, glaze pastries for a shiny finish, emulsify ingredients in sauces and dressings, thicken custards and sauces, clarify broths and stocks, and set desserts like custards and puddings.Rate this question:
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- 5.
A souffle uses eggs for
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Binding
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Enriching
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Aerating
Correct Answer
A. AeratingExplanation
A souffle uses eggs for aerating. When eggs are beaten, they incorporate air into the mixture, creating tiny air bubbles. During baking, these air bubbles expand, causing the souffle to rise and become light and fluffy. The aerating property of eggs is essential in achieving the desired texture and structure of a souffle.Rate this question:
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- 6.
The difference between brown and white rice is:
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White rice has been washed 10 more times than brown rice
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Brown rice has the bran in tact and is more nutritious
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White rice is easier to cook than brown rice
Correct Answer
A. Brown rice has the bran in tact and is more nutritiousExplanation
Brown rice is more nutritious because it has the bran intact. The bran is the outer layer of the rice grain, which contains fiber, vitamins, and minerals. White rice, on the other hand, has been processed to remove the bran, resulting in a loss of these nutrients. Therefore, brown rice is a healthier option compared to white rice.Rate this question:
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- 7.
Pasta is the term for paste in Italian and is the most commonly used farinaceous food
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True
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False
Correct Answer
A. TrueExplanation
The statement is true because pasta is indeed the term for paste in Italian. Additionally, pasta is widely consumed and considered one of the most commonly used farinaceous foods.Rate this question:
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- 8.
Vegetables contain high levels of protein
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True
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False
Correct Answer
A. FalseExplanation
This statement is false because vegetables generally do not contain high levels of protein. While vegetables do contain some protein, the levels are usually much lower compared to other sources such as meat, dairy, and legumes. Vegetables are primarily known for their high fiber content, vitamins, and minerals rather than being a significant source of protein.Rate this question:
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- 9.
A good combination of fruits and vegetables provide dietary fibre
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True
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False
Correct Answer
A. TrueExplanation
A good combination of fruits and vegetables provide dietary fiber because these foods are generally high in fiber content. Dietary fiber is essential for maintaining a healthy digestive system, promoting regular bowel movements, and preventing constipation. Fruits and vegetables also contain other important nutrients like vitamins, minerals, and antioxidants, making them an important part of a balanced diet.Rate this question:
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- 10.
The nutrients contained in eggs are protein, fat and carbohydrates
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True
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False
Correct Answer
A. TrueExplanation
Eggs are known to be a good source of protein, as they contain all nine essential amino acids required by the body. They also contain healthy fats, including omega-3 fatty acids, which are beneficial for brain health. However, eggs do not contain significant amounts of carbohydrates. Therefore, the statement that eggs contain protein, fat, and carbohydrates is true.Rate this question:
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- 11.
The correct storage for eggs is
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Room temperature11 to 20 degrees celsius in a cardboard carton
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Cool room 1 to 4 degrees celsius in a cardboard carton
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Cool room 1 to 4 degrees celsius in open containers to allow them to breath
Correct Answer
A. Cool room 1 to 4 degrees celsius in a cardboard cartonExplanation
Eggs should be stored in a cool room at a temperature between 1 to 4 degrees Celsius. Storing them in a cardboard carton helps to protect them and maintain their freshness. The temperature range mentioned is ideal for preserving the quality of the eggs and preventing them from spoiling. Open containers are not recommended as they may expose the eggs to air and potentially lead to contamination.Rate this question:
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- 12.
When poaching eggs vinegar is added to the water to:
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Add flavour to the egg
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Assist in the egg coagulating
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The acid reacts with the white to keep the egg white extremely white
Correct Answer
A. Assist in the egg coagulatingExplanation
Vinegar is added to the water when poaching eggs to assist in the egg coagulating. Coagulation refers to the process of the egg white solidifying and becoming firm. The acid in vinegar helps to denature the proteins in the egg white, causing them to coagulate more quickly and form a solid structure. This prevents the egg white from spreading out too much in the water and helps to create a more compact and well-formed poached egg.Rate this question:
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- 13.
Egg custards cooked on a high heat will
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Cook more evenly
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Have a better colour and flavour
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Will curdle and have a lumpy texture
Correct Answer
A. Will curdle and have a lumpy textureExplanation
Cooking egg custards on a high heat can cause the proteins in the eggs to coagulate too quickly, resulting in curdling and a lumpy texture. The high heat can cause the custard to cook unevenly, leading to inconsistent texture and flavor. It is important to cook egg custards on a low to medium heat to allow for a gentle and even cooking process, ensuring a smooth and creamy texture.Rate this question:
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- 14.
Vegeterains will consume pulses as they are an excellent source of
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Protein
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Vitamins
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Minerals
Correct Answer
A. ProteinExplanation
Vegetarians consume pulses because they are an excellent source of protein. Pulses, such as lentils, chickpeas, and beans, are plant-based foods that are rich in protein. Since vegetarians do not consume meat, pulses provide them with a valuable source of protein to meet their dietary needs. Pulses are also low in fat and high in fiber, making them a healthy choice for vegetarians. Additionally, pulses are also a good source of vitamins and minerals, further contributing to a balanced vegetarian diet.Rate this question:
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- 15.
Pulses should be
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Washed and soaked prior to cooking
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Cooked for a long time in a lot of liquid to ensure they are tender
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Boiled rapidly to ensure they cook through quickly
Correct Answer
A. Washed and soaked prior to cookingExplanation
Pulses, such as lentils and beans, should be washed and soaked prior to cooking to remove any dirt, debris, or impurities. Soaking also helps to soften the pulses, reducing cooking time and improving their texture. This process also helps to remove substances that can cause digestive discomfort. Therefore, washing and soaking pulses before cooking is essential to ensure they are clean, tender, and easier to digest.Rate this question:
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Current Version
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Mar 20, 2023Quiz Edited by
ProProfs Editorial Team -
Aug 27, 2011Quiz Created by
TheSilverDoor
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