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| 1 | |
Which grade of fresh fruit means good, average quality? |
| | A) | U.S. No. 1 |
| | B) | U.S. No. 2 |
| | C) | U.S. No. 3 |
| | D) | U.S. Fancy |
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| 2 | |
How can you prevent fruits from ripening? |
| | A) | Expose them to ethylene gas. |
| | B) | Wrap them in plastic bags. |
| | C) | Keep them chilled and away from other fruits. |
| | D) | Store them in a dark cabinet. |
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| 3 | |
Which grade of frozen fruit means above average quality? |
| | A) | U.S. No. 1 |
| | B) | U.S. No. 2 |
| | C) | U.S. Grade A |
| | D) | U.S. Grade B |
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| 4 | |
How can you prevent enzymatic browning? |
| | A) | Keep the fruit away from direct sunlight. |
| | B) | Dip the fruit in citrus juice. |
| | C) | Dip the fruit in cold water. |
| | D) | Soak the fruit in cold water. |
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| 5 | |
Which two moist cooking methods are commonly used for cooking fruit? |
| | A) | boiling and poaching |
| | B) | boiling and simmering |
| | C) | simmering and poaching |
| | D) | poaching and steaming |
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| 6 | |
How do commercial kitchens classify vegetables? |
| | A) | by the types of seed or bulbs they are grown from |
| | B) | by how they are used in the kitchen |
| | C) | by which course they are to be served with |
| | D) | by their color |
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| 7 | |
Which of these is not a type of mealy potato? |
| | A) | red |
| | B) | russet |
| | C) | Yukon |
| | D) | white sweet |
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| 8 | |
Which statement is true of canning vegetables? |
| | A) | Canning preserves the flavor of vegetables. |
| | B) | Canning can cause nutrient loss. |
| | C) | Canning can dull the color of green vegetables. |
| | D) | all of the above |
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| 9 | |
Which dry heat method is not commonly used for vegetables? |
| | A) | baking |
| | B) | sautéing |
| | C) | smoking |
| | D) | grilling |
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| 10 | |
How can you tell when leafy vegetables are properly cooked? |
| | A) | They should be slightly duller in color than when raw. |
| | B) | They should be slightly brighter in color than when raw. |
| | C) | They should be crisp. |
| | D) | When they have cooked for 10 minutes. |
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| 11 | |
Why is it important to look for uniformly sized pieces when purchasing legumes? |
| | A) | to ensure even cooking |
| | B) | to ensure they are high quality |
| | C) | to ensure they are ripe |
| | D) | to ensure they have been stored properly |
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| 12 | |
Which type of legumes are also called chick peas? |
| | A) | garbanzo beans |
| | B) | fava beans |
| | C) | soybeans |
| | D) | yellow split peas |
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| 13 | |
What is the most efficient way to soak legumes? |
| | A) | quick soak |
| | B) | soak them overnight in just enough water to cover them, at room temperature |
| | C) | soak them overnight in three times their volume of water in the refrigerator |
| | D) | soak them for one hour in warm water |
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| 14 | |
Which of the following is not a method used to cool legumes quickly? |
| | A) | Divide the hot legumes into smaller quantities. Place them into pre-chilled shallow pans and refrigerate. |
| | B) | Drain the legumes of the hot cooking liquid and place them in a bowl in the refrigerator. |
| | C) | Divide the food into small, shallow pans and place the pans in ice water in a sink. |
| | D) | Stir the legumes with cold paddles that you fill with water and freeze. |
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| 15 | |
How long can cooked legumes safely be stored in the refrigerator? |
| | A) | up to 6 months |
| | B) | up to 3 months |
| | C) | up to 6 days |
| | D) | up to 3 days |
