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4-27.
When you are paring fresh fruits,
discoloration can be prevented by
which of the following actions?
1.
Dipping the fruit in vinegar
2.
Dipping the fruit in a
solution of baking soda and
water
3.
Covering the fruit with water
4.
Covering the fruit with lemon
juice
4-28.
Which of the following procedures
should you use to wash leaf-type
vegetables such as spinach?
1.
Wash in several changes of cold
water draining the water each
time
2.
Wash in several changes of cold
water using a strainer
3.
Wash in several changes of cold
water lifting out the
vegetables each time
4.
Soak vegetables in cold salt
water for a least one-half hour
4-29.
You should cook canned vegetables
using which of the following
methods?
1.
Discard the liquid and steam
the vegetables for 10 minutes
2.
Boil for 5 minutes in the
liquid that was in the can
3.
Simmer in a covered stockpot
for 20 minutes
4.
Bring to a boil just before
they are to be served
IN ANSWERING QUESTIONS 4-30 THROUGH 4-33,
SELECT THE METHOD FOR COOKING VEGETABLES
THAT MATCHES THE DESCRIPTION GIVEN AS THE
QUESTION.
4-30.
This method is faster than other
methods and helps to preserve the
fresh appearance and nutritive
value of the vegetables.
1.
Baking
2.
Simmering
3.
Steaming
4.
Roasting
31
4-31.
Use of dry heat with the addition
of little or no water.
1.
Deep-fat frying
2.
Simmering
3.
Baking
4.
Oven frying
4-32.
The vegetables should be tender and
cut in uniformly sized pieces.
1.
Oven frying
2.
Deep-fat frying
3.
Stir-frying
4.
Baking
4-33.
This method of cooking is also
referred to as sauteing.
1.
Searing
2.
Stir-frying
3.
Deep-fat frying
4.
Panfrying
4-34.
Progressive vegetable cookery
accomplishes all EXCEPT which of
the following objectives?
1.
Ensures a continuous supply of
freshly cooked vegetables is
available
2.
Helps control waste
3.
Diminishes the flavor of
vegetables
4.
Allows cooking of several small
batches
4-35.
For which of the following reasons
is it better for you to undercook
vegetables rather than overcook
them?
1.
To preserve color
2.
To maintain the crisp or
crunchy texture
3.
To shorten the cooking time
4.
To conserve the nutrient
content
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