NUFS21 - 21 - vegetables

Question 1

Define a vegetable.

Answer 1

Any herbaceous plant that can be partially or wholly eaten.

Question 2

What is the procedure for roasting peppers?

Answer 2

Roast the pepper over open flame until completely charred. Then, place the pepper in a plastic bag to sweat. Lastly, remove the burnt skin and rinse under running water.

Question 3

What is the procedure for preparing tomato concassee?

Answer 3

Mark an X on the bottom of the tomato deep enough to penetrate skin. Blanch in boiling water for 20s. Cut out core and peel tomato. Cut tomato in half and squeeze seeds out. Lastly, cut.

Question 4

Name all 4 grades used for vegetables.

Answer 4

U.S. Extra Fancy, U.S. Fancy, U.S. Extra No. 1, U.S. No. 1

Question 5

What compound helps fruits and vegetables ripen?

Answer 5

Ethylene gas helps vegetables ripen.

Question 6

At what temperature should most vegetables be stored at?

Answer 6

34-40 degrees Farhenheit.

Question 7

Name all 4 ways of preserving vegetables.

Answer 7

Irradiation, Canning, Freezing, Drying are the 4 ways to preserve vegetables.