FOODS I- 7.03

How should tender vegetables be cleaned before use?
1. Soaked in cold water
2. Soaked in warm water
3. Washed in cool water
4. Washed in hot water
What substance found in many vegetables may lower the risk of some cancers and heart disease?
1. Antioxidants
2. B complex vitamins
3. Calcium
4. Vitamin D
If vegetables require washing before storage, why MUST they be thoroughly dried?
1. Allow for continued ripening
2. Prevent flavor changes
3. Prevent mold growth
4. Stop nutrient loss
How can sodium levels in canned vegetables be REDUCED?
1. Add additional fat to absorb sodium
2. Drain liquid before cooking vegetables
3. Significantly lengthen cooking time
4. Significantly shorten cooking time
Why might edible skins of vegetables be pared away?
1. Add flavor
2. Increase nutrients
3. Remove wax
4. Save time
Why do refrigerated potatoes develop a different flavor?
1. Bacteria multiply rapidly.
2. Moisture cannot escape.
3. Nutrients are lost.
4. Starch turns to sugar.
Solanine develops in potatoes exposed to:
1. Cold.
2. Heat.
3. Light.
4. Moisture.
Vegetables to be microwaved should be arranged with:
1. Combination of various sizes.
2. Small pieces toward the outside.
3. Tender parts toward the center.
4. Tough parts toward the center.
How should the consumer wash tough-skinned vegetables that tend to have a lot of dirt?
1. Cold water
2. Hot water
3. Soaked
4. Stiff brush
Some overcooked vegetables develop:
1. Brighter colors.
2. More mellow flavor.
3. Tougher texture
4. Unpleasant flavors.
How should cut vegetables be stored to prevent nutrient loss?
1. Covered at room temperature
2. Refrigerated in paper bags
3. Refrigerated in tightly-sealed, plastic containers
4. Uncovered at room temperature
What part of a vegetable should be eaten if possible, to increase nutrient consumption?
1. Skin
2. Soft spots
3. Stem
4. Unripe sections
What can be added to cooking water to prevent discoloration of red cabbage or beets?
1. Baking soda
2. Herbs
3. Red food color
4. Vinegar
How should vegetables be cut for microwaving?
1. Large pieces
2. Minced
3. Same size
4. Varying size
Lettuce should be:
1. Cored before storage.
2. Refrigerated, uncovered.
3. Soaked to remove dirt.
4. Stored at room temperature.
What important change occurs when vegetables are cooked?
1. Become highly colored and firm
2. Develop color and carbohydrates
3. Increase levels of minerals and vitamins
4. Lose vitamin C and nutrients
What creates the color in green vegetables?
1. Beta carotene
2. Chlorophyll
3. Nutrients
4. Vitamins
Water used to simmer vegetables:
1. Can be refrigerated to use in soups for up to two months.
2. Contains harmful pesticides and should be discarded.
3. Contains vitamins and should be frozen to use in soups.
4. Should be served and eaten with the vegetable
Which cooking method usually takes a little longer, but retains more nutrients?
1. Baking
2. Microwaving
3. Simmering
4. Steaming
Which vegetable can be baked effectively at any temperature between 300 and 450° F?
1. Carrots
2. Onions
3. Potatoes
4. Winter squash
Vegetables cooked by what method retain most nutrients, keep their color, texture, and flavor while using little water?
1. Boiling
2. Microwaving
3. Simmering
4. Frying
How are MOST vegetables, except potatoes, treated before they are deep-fried?
1. Battered
2. Chilled
3. Salted
4. Pared
What is the texture of properly cooked vegetables?
1. Crisp-tender
2. Chewy-moist
3. Moist-soft
4. Soft-tender
When potatoes are wrapped in foil and baked in the oven, what causes them to cook?
1. Alkali
2. Flavones
3. Starch
4. Steam
Potatoes are kept in ice water after cutting to prevent:
1. Brown discoloration.
2. Development of solanine.
3. Loss of nutrients.
4. Loss of vitamins.
Why do microwaved vegetables require “standing time” before they are served?
1. Enhance flavor
2. Finish cooking
3. Preserve nutrients
4. Redistribute heat
To wash fresh spinach or other leafy greens
1. Pull the leaves away from the core and wash them under cold, running water.
2. Wash each leaf individually using warm water.
3. Remove the core and let cold water run into the cavity for a few minutes.
4. Keep the leaves close together and run warm water over them.
How should salad greens be cared for before use?
1. Dry all washed greens before storage
2. Scrub with a stiff brush
3. Separate and wash each leaf of head lettuce, then store
4. Soak and drain all greens
Salad ingredients should be drained to AVOID:
1. Bruising the tomatoes.
2. Diluting the dressing.
3. Spreading germs.
4. Wilting the lettuce.
How should ingredients be prepared for a salad?
1. Pare a thick layer from vegetables
2. Remove the skin of fruits
3. Soak fresh fruits and vegetables
4. Tear salad greens
To microwave vegetables, the tender parts should be placed towards the center to prevent:
1. Over cooking.
2. Enzymatic browning
3. Retention of moisture.
4. Sticking.
Why should vegetables be washed thoroughly?
1. Remove pesticides and dirt
2. Remove antioxidants
3. Prevent enzymatic browning
4. Decrease cooking time
The peel of the vegetable contains what important nutrient?
1. Fiber
2. Sugar
3. Fat
4. Salt

FOODS I- 7.03

Quiz