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Culinary > Vegatable pratiical > Flashcards

Vegatable pratiical Flashcards

1
Q

Fruit vegetables

A

-tomatoes
-chili pepper
-eggplant
-avacado
-sweet peppers
-tomatillos

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2
Q

Cabbages

A

-acorn squash
-broccoli
-cauliflower
-broccoli rabe
- savoy cabbage
-red cabbage
-Brussels sprouts

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3
Q

Greens

A

-spinach
-Swiss chard
- turnip greens
-collard greens
-mustard greens
-kale

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4
Q

Legumes

A

-Green beans
-peas
-Wax beans
-corn
-black beans
-black-eyed peas
- Fava beans
-Great Northern beans
-lentils
-lima beans
-Navy beans
-pinto beans
-green beans
- red kidney beans
-soy beans

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5
Q

Mushrooms

A

-Morels
-French beans
-portobello mushrooms
-truffles

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6
Q

Onions

A

-shallots
-pumpkins
-yellow onions
-leeks
-garlic
-scallions

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7
Q

Root vegtables

A

-turnips
-beets
-parsnips
-celery root
-jicama
-carrots
-button radishes
-radishes

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8
Q

Seeds

A

Corn, peas

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9
Q

Squashes, winter

A

-Butternut squash
-pumpkins

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10
Q

Stalks and shoots

A

-Asparagus
-cardoons
-acorn squash
-artichokes
-celery
-fennel

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11
Q

Squashes, summer

A

-patty pan
-zucchini
-yellow squash

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12
Q

squashes, other

A

-Chayote
-cucmbers

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13
Q

Best choice for cucumbers

A

-firm texture
-No soft spots

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14
Q

Best choice on onions

A

-Hard
-dry cracky skins
-no sprouts

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15
Q

Qauilty asparagus

A

tight tips
-straight stalks
- No more then inch of woody base
-bottom of a stalk

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16
Q

Best greens

A

No yellow spots

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17
Q

Best cabbage

A

-Firm tigthly packed head
-crisp leaves

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18
Q

Best carrots

A

-No green shoulders
-break with a snap when bent

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19
Q

Brocolli rabe

A

Bitter flavor

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20
Q

Button of mushrooms

A

-white, tight, and closed
- showing no dark grills

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21
Q

Best corn

A

-Good sized cornels
-closley packed
-moist silk
-green husk

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22
Q

Best egg plant

A

-soft texture
-shiny skin

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23
Q

Root vegatbles are at their peak during

A

-fall
-winter

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24
Q

Cabbages are aviable

A

-year round

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25
Q

Broccoli is avaiable

A

-year round

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26
Q

Asparagus peaks

A

-spring
-summer

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27
Q

Fresh morel mushrooms are avaliable

A

-spring

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28
Q

Wax beans peaks

A

-summer

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29
Q

cauliflower avaiable

A

-year round

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30
Q

Zucchini fresh

A

-summer

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31
Q

Cardoons are ready

A

-winter

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32
Q

pattypan is fresh

A

-summer

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33
Q

Green beans are avaiable

A

-year-round

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34
Q

Itailain beans are

A

-summer

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35
Q

Fresh chanterelle msuhrooms are avaiable

A

-summer
-fall

36
Q

Truffles are harvested in

A

-winter

37
Q

French beans are avaiable

A

year-round

38
Q

Common purchase forms: Dry onions

A

50 pound mesh

39
Q

Common purchase forms: Beets without tops

A

25 pound bags

40
Q

Common purchase forms: bunch of spianch

A

20-22 ppund wooden crates contain 24 bunches

41
Q

Common purchase forms: Asparagus

A

15 or 30 pound pack in crates

42
Q

Common purchase forms: standard cucumbers

A

packed in 50-55 pound bushel cartons or smaller 24 count baskets

43
Q

Common purchase forms: tomtoes

A

sorted by side, packed in 2 layers, 20 pounds

44
Q

Common purchase forms:French beans

A

5 pound cases

45
Q

Button mushrooms

A

10 pound baskets

46
Q

Processed vegtables include__________

A

Both canned and frozen vegtables

47
Q

Canned vegtables____ conisstent in quality and yield than fresh vegatbles

A

more

48
Q

Green vegtables are ____ expensive than fresh vegtables

A

less

49
Q

Green vegtables are more likley to lose theri color when ________

A

canned

50
Q

Canned vegtables often have a slightly different flavor and apperance than their fresh counterparts becuase they are _____________________________

A
  • cooked during the canning process
51
Q

Frozen vegtables are ____ expensive then fresh

A

less

52
Q

Frozen vegtables are _____ expenisve than canned vegtables

A

more

53
Q

The Usda has a ____________ grading systm for both frsh and prossced vegtables

A

Mandatory

54
Q

For most fresh vegtables, the top grade is eithr No 1. or ____

A

Fancy

55
Q

For canned or frozen vegtables, the grades are US grade A or ___ Us grade B ______, Us grade C _____

A

Fancy
Extra standard
Standard

56
Q

When grading processed vegtables, the product is scored on its character, color ____ and absence of defects

A

Uniformity of size

57
Q

Heat in chile peppers is measured in _____

A

Scoville heat units

58
Q

Shocking

A

plunging vegtables into ice water after cooking

59
Q

Al dente

A
  • means to the tooth
    -cooked to the point that it gives some slight resistance to the tooth
60
Q

Glazing

A

Giving somethiong shiny coating

61
Q

Cellulose

A

rigid tissue in plants composed maily

62
Q

Purpose of shocking

A

stop the cooking process

63
Q

Blanching

A

partially cooking an item in rapidly boiling water

64
Q

Vegtables cooked al dente are

A

Niether miushy nor crunchy

65
Q

Human digestive system si unable to break down_____

A

cellulose

66
Q

Chemical that gives green vegtables their color is

A

chlorophyll

67
Q

Suace, reduced stock, or a process slimiar to sueting for

A

Glazing

68
Q

Seasoning vegtables, adding salt during cooking also helps presevre the

A

chlorophll in vegtables

69
Q

cooking breaks down vegatbles, making the texture more ____________

A

appleing amd easier to digest

70
Q

Yellow and orange vegatbles are least effected by _____

A

PH

71
Q

Chef test texture of vegtables at

A

thickest part

72
Q

Do acidc solutoins enhnace green vegatbles

A

NO

73
Q

Nutrinets in vegtables can become dissolvled in cooking water

A

True

74
Q

alkanine solutoin persvred the color in green vegtables

A

true

75
Q

Chefs try to limit the time vegtables are exposed to air,light, and heat in order to retian nutirnets as much as possiable

A

true

76
Q

A chef determines cooking time based on

A

amount of cellulose

77
Q

Adiing baking soda to cooking water helps

A

perserve the clor of green vegtables

78
Q

Cooking extracts ___ carmleinzng vegtables

A

Natural suagrs

79
Q

Gratiner method combines

A

bechamel- based saues, cheese, or breqad crumbs,
to create browned surface on vegtable dishes

80
Q

Beans and acdic ingrediants should not have salt added in the begiing becuase_____

A

It can prevent tenderness.add at end

81
Q

blanching is done

A

as quiclky as possiable

82
Q

Vegtables are stir fryed

A

in cmall even pices

83
Q

Vegtables are braised by

A

covering them with a flovred liquid

84
Q

vetables are grilled

A

thick pieces

85
Q

Dried beans or olentilks ahould be

A

soaked overnight

86
Q
A

Culinary (40 decks)

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