Culinary Science Quiz

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Questions and Answers

Explain the main difference between fin fish and shellfish.

Fin fish have external fins and an internal skeleton, while shellfish have external shells and lack an internal bone structure.

What factors indicate that vegetables are fresh and suitable for cooking?

Fresh vegetables should be crisp, bright in color, and free from decay, insect infestation, or mechanical damage.

Describe the characteristics of crustaceans and provide two examples.

Crustaceans are animals with segmented shells and jointed legs, such as shrimp and crabs.

Why is it important to soak certain vegetables in cold salted water?

<p>Soaking vegetables like cabbage and broccoli in cold salted water for 30 minutes helps eliminate insects and dirt.</p> Signup and view all the answers

Provide the correct method to scale a fish.

<p>The second step in scaling a fish is to hold it down firmly with one hand near its head to ensure stability.</p> Signup and view all the answers

What is the significance of Vitamin C in relation to food and health?

<p>Vitamin C heals cuts and wounds and maintains healthy teeth and gums.</p> Signup and view all the answers

Differentiate between lean fish and fat fish, providing an example of each.

<p>Lean fish, like cod, are lower in fat, while fat fish, like salmon, contain higher fat content.</p> Signup and view all the answers

What should a cook do to enhance the flavor of baked fish?

<p>To enhance baked fish, adding lemon is effective as it provides a fresh and zesty flavor.</p> Signup and view all the answers

What are the primary carbohydrates found in vegetables like legumes and tubers?

<p>Starch is the primary carbohydrate found in these vegetables.</p> Signup and view all the answers

What are two common nutrients found in vegetables that contribute to maintaining good health?

<p>Vitamin A and Vitamin C</p> Signup and view all the answers

Why is it important to store potatoes and onions at a temperature of 50-65°F?

<p>This temperature range prevents sprouting and spoilage.</p> Signup and view all the answers

Identify the flavor component that gives a strong odor to vegetables such as garlic and onions.

<p>Sulfur compounds provide this strong flavor and odor.</p> Signup and view all the answers

Which kitchen tool would you use to effectively drain washed vegetables?

<p>A colander is used for draining excess water from washed vegetables.</p> Signup and view all the answers

Explain the process and purpose of mincing vegetables.

<p>Mincing involves making very fine cuts, usually for onions and garlic, to enhance flavor and texture in dishes.</p> Signup and view all the answers

What cooking technique involves slowly cooking blanched vegetables in a liquid?

<p>Braising is the technique used for this cooking method.</p> Signup and view all the answers

Identify a quality characteristic of fresh vegetables and its impact on cooking.

<p>Seasonal vegetables taste better and are usually less expensive.</p> Signup and view all the answers

What is the significance of chlorophyll in vegetables?

<p>Chlorophyll is responsible for the green color in plants and is indicative of nutrient presence.</p> Signup and view all the answers

For better Vitamin A intake, which vegetable should Mrs. Jemota choose?

<p>She should eat Alugbati, which is rich in Vitamin A.</p> Signup and view all the answers

What is an example of a non-classic plating style for presenting food?

<p>Having too many ingredients on a plate is a non-classic plating style.</p> Signup and view all the answers

Describe the chopping technique used in vegetable preparation.

<p>Chopping involves knife cuts made with a straight, downward motion.</p> Signup and view all the answers

What is the effect of treating potatoes with acid when they turn brown?

<p>Treating with acid prevents the browning reaction and maintains appearance.</p> Signup and view all the answers

Which type of vegetables should be cooked without a cover?

<p>Fruit vegetables should be cooked uncovered.</p> Signup and view all the answers

List the use of a colander in vegetable preparation.

<p>A colander is used to drain excess water from washed vegetables.</p> Signup and view all the answers

What methods can prevent sweet potatoes from turning brown upon preparation?

<p>Both treating potatoes with acid and holding them under water can prevent browning.</p> Signup and view all the answers

What characteristics contribute to higher quality food that is more affordable?

<p>Seasonal and local characteristics contribute to better quality and lower prices.</p> Signup and view all the answers

What knife cut type is associated with producing long rectangular pieces?

<p>Julienne</p> Signup and view all the answers

Where should you store a fresh vegetable salad prepared in advance for a gathering?

<p>A refrigerator is the ideal place to store the salad.</p> Signup and view all the answers

What might happen if cooking soda is used with green vegetables?

<p>Using baking soda can cause green vegetables to lose their color and nutrients.</p> Signup and view all the answers

Flashcards

Lean Fish

Fish with lower fat content.

Fat Fish

Fish with higher fat content.

Crustaceans

Seafood with segmented shells and jointed legs.

Finfish

Fish that have fins.

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Vegetable Selection

Choosing fresh vegetables free from decay, damage, and insects.

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Proper Vegetable Wash

Washing fresh vegetables involves a brief cold salt water soak, then draining, and refrigerating to prevent drying.

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Butterfly Fillet

A market form of fish with both sides still joined, but bones are removed.

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Protein-rich vegetables

Legumes, peas, and beans are examples.

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Vegetables rich in carbohydrates

Legumes, peas, beans, seeds, roots, and tubers contain significant amounts of carbohydrates.

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Flavor component in strong-flavored vegetables

Sulfur compounds give onions, leeks, garlic, chives, cabbage, broccoli their strong flavor and odor.

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Tool for draining vegetables

A colander is used to drain excess water from washed vegetables.

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Cooking method with liquid

Braising involves cooking vegetables in liquid (stock, water, wine) slowly in a pan.

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Vegetable rich in Vitamin A

Alugbati is more nutritious than many other vegetables in terms of vitamin A content

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Plating style – too many items

A visually unappealing plating style with an overcrowded vegetable plate.

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Vegetables cooked uncovered

Fruit vegetables are typically cooked without a cover.

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Browning prevention for oven-baked fries

Treating potatoes with acid, or holding them under acidulated water, before cooking prevents them from turning brown too easily.

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Characteristics of high-quality food

Seasonal and local food tends to be fresher, tastier, and potentially more affordable.

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Storage of a fresh vegetable salad

Store prepared salad in a chiller or refrigerator

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Fruit vegetables

Not a valid category of vegetables. Vegetables are not categorized as "fruit vegetables."

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Chopping

Knife cuts made with a straight, downward motion.

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Dicing

Knife cuts that produce cube shapes.

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Mincing

Knife cuts producing very fine cuts, often for onions and garlic.

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Julienne

A knife cut producing long, rectangular shapes.

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50-65°F

Optimal storage temperature for potatoes and onions.

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40-45°F

Refrigeration temperature for vegetables.

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Colander

A tool used to drain excess water from washed vegetables.

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Seasonal vegetables

Vegetables that are at their best quality, taste better, and are less expensive when they are in season.

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Study Notes

Multiple Choice Questions

  • Question 1: Leafy greens and beans are rich in carbohydrates.
  • Question 2: Sulfur compounds give vegetables their strong flavor and odor.
  • Question 3: A colander is used to drain excess water after washing vegetables.
  • Question 4: Knife cuts remove the hard core of a cabbage.
  • Question 5: Jẹmota needs more vitamin A.
  • Question 6: Proper plating of food is NOT a classic style.
  • Question 7: Green vegetables are cooked.
  • Question 8: Kathrin wants to prepare cutting brown potatoes.
  • Question 9: The best way to solve the problem is to hold the water until ready to use.
  • Question 10: A vegetable chef needs to ensure absence of decay.
  • Question 11: Fish with external shells but no internal bone structure.
  • Question 12: Fish with external shells and no internal bone structure.
  • Question 13: Mollusks are soft bodied animals with no segmented shells.
  • Question 14: Crustaceans are animals with segmented shells and jointed legs.
  • Question 15: In selecting foods and garnishes, one must consider variety and contrast.
  • Question 16: Calamari is an appetizer.
  • Question 17: The ingredients should be balanced to prevent loss of lean fish.
  • Question 18: Baking is cooking using dry heat.
  • Question 19: Seafood should be cooked enough to make it juicy and plump.
  • Question 20: Fish are referred to as dressed fish.

Test III: True or False

  • Question 1: The dressed fish is a market form of fish with two sides.
  • Question 2: Legumes, peas beans and others are considered vegetables.
  • Question 3: Cabbage can be soaked in hot water for 30 mins.
  • Question 4: The last step in washing vegetables is draining water.
  • Question 5: Soaking helps preserve natural sugars in vegetables.
  • Question 6: The second step is scaling the fish.
  • Question 7: Fish with 3 or more parts can fit in the hand
  • Question 8: Vitamins (C) helps the teeth.
  • Question 9: Vitamins (A) helps the skin.
  • Question 10: Lemon extract can treat the brown color of eggplants

Additional Information

  • Vegetable Classification: Includes bouquet, chopping, slicing, dicing etc
  • Cooking Methods: Includes boiling, baking, braising and sautering
  • Food Storage: Includes storing food at different temperatures based on the nature and type of food.

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