unit 2

Question 1

what should you look for when selecting vegetables?

Answer 1

Crip brightly colored firm

Question 2

mushy vegetables that are adult in color and have lost most of the nutrients most likely have been

Answer 2

over cooked

Question 3

potatoes and onion should be stored

Answer 3

In a dark dry place

Question 4

eggplant, tomato and peppers are what botanical group

Answer 4

fruit

Question 5

potatoes

Answer 5

Tubers

Question 6

Onions, garlic, and chives

Answer 6

Bulb

Question 7

Broccoli, cauliflower, and artichoke

Answer 7

Flowers

Question 8

Celery, asparagus, and mushrooms

Answer 8

Stem

Question 9

spinach, lettuce in chard

Answer 9

leaves

Question 10

turnips carrots, and beets

Answer 10

Roots

Question 11

beans, peas, corn

Answer 11

Seeds

Question 12

What does flour do?

Answer 12

add structure

Question 13

fat

Answer 13

Tender rises and improves keeping quality

Question 14

sugar

Answer 14

sweetened and helps caramelization

Question 15

liquid

Answer 15

Moisten and dissolves ingredients

Question 16

Salt

Answer 16

enhance flavor

Question 17

leaving agent

Answer 17

makes products rise

Question 18

A grain made from the entire kernel, including the brand, germ and endosperm is called a

Answer 18

Whole grain

Question 19

The part of the grain kernel that protects the seed and provides fiber is called the

Answer 19

bran

Question 20

A grain that has had the germ and brand removed is called a

Answer 20

refined grain

Question 21

The part of the green kernel that contains the carbohydrates and protein is called the

Answer 21

endosperm

Question 22

The part of the grain kernel that contains most of the nutrients is called the

Answer 22

germ

Question 23

when nutrients that are lost during the grain milling process are added back into the final product. The final product has been.

Answer 23

Enriched

Question 24

The protein that gives strength and elasticity to a baked product is called

Answer 24

gluten

Question 25

if a recipe calls for baking soda it also needs

Answer 25

an acid

Question 26

Quick breads rise quickly because they use chemical living agents like

Answer 26

Baking soda

Question 27

which baked product should not be over mixed so that gluten does not develop

Answer 27

muffins, coffee, cake, biscuits

Question 28

Which mixing method uses cold, solid fat

Answer 28

Biscuit method

Question 29

double acting baking powder reacts when it’s first mixed to liquid ingredients and again when it is

Answer 29

cooked/exposed to heat

Question 30

The mixing method where you first mix all your dragon ingredients together and then mix all the liquid ingredients together and then combine them is called. What

Answer 30

Muffin method

Question 31

The most accurate way to measure for bread is

Answer 31

Weighing them

Question 32

Which living agent is a single cell fungus that ferment sugar to produce alcohol and carbon dioxide

Answer 32

yeast

Question 33

The process of pressing folding instruction dough until it becomes smooth and elastic is called

Answer 33

kneeding

Question 34

The process of allowing yeast to sit in warm water and sugar until it becomes foamy is called

Answer 34

blooming

Question 35

what occurs when carbon dioxide is produced as these speeds on the starches and sugar in the dough

Answer 35

fermentation

Question 36

Window is allowed to rise until double it’s size before baking. It’s called.

Answer 36

proofing

Question 37

this happens when the starch is found in group breaks down and sugar

Answer 37

ripening

Question 38

this occurs when the cut surfaces of fruit reacts with oxygen

Answer 38

enzymatic browning or oxidization

Question 39

when fruit is at its lowest cost in high quality

Answer 39

When it’s in season

Question 40

fruits and vegetables are high in these essential nutrients

Answer 40

Fiber, water, vitamins, and minerals

Question 41

what botanical group does a pear kiwi and apple?

Answer 41

pome

Question 42

apricot peach and cherry

Answer 42

drupe

Question 43

Mango banana pineapple

Answer 43

Tropical

Question 44

grapefruit, lemon and lime

Answer 44

Citrus

Question 45

Watermelon cantaloupe honeydue

Answer 45

melon