Vegetable Cooking Techniques and Components
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Questions and Answers

What is the primary function of "Sum function" in Microsoft Excel?

The Sum function is used to calculate the total of a selected range of cell values.

Which of the following are classified as Fat Fish (Oily-Rich)? (Select all that apply)

  • Mackerel (correct)
  • Sardines (correct)
  • Trout (correct)
  • Tuna (correct)
  • Anchovy (correct)
  • Salmon (correct)
  • Which of these is a cutting method used for vegetables, resulting in long, uniform strips?

  • Dice
  • Jardinière
  • Julienne (correct)
  • Rondell
  • The "Jardinière" cut is a French cooking term for cutting vegetables into thick batons.

    <p>True (A)</p> Signup and view all the answers

    What is the primary purpose of "Lozenges" as a cutting method in vegetables?

    <p>Lozenges are often used for decorative purposes, as they involve slicing fruits and vegetables into diamond-shaped pieces.</p> Signup and view all the answers

    What is the term used for vegetables that have been commercially packed in plastic bags or cardboard boxes and undergone no processing after harvest?

    <p>Fresh Vegetables</p> Signup and view all the answers

    Which cooking method involves partially or fully submerging food in water or another liquid?

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

    What is the difference between "Value" and "Date/Time" data types in Microsoft Excel?

    <p>In Excel, Value refers to numeric data that can be used in calculations, while Date/Time data represents a date or time, such as 2/6/2013 or 6:30AM.</p> Signup and view all the answers

    Which of the following is not a characteristic of a label in Microsoft Excel?

    <p>It is left-aligned by default. (D)</p> Signup and view all the answers

    What is the term for vegetables that have been dried or dehydrated to preserve and prolong their shelf life?

    <p>Dried Vegetables</p> Signup and view all the answers

    What is the compound responsible for the green color of plants?

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

    Which sugar provides sweetness to vegetables?

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

    Which of these is a type of cooking method that involves transferring heat to the food item without using extra moisture?

    <p>Dry-Heat Methods (B)</p> Signup and view all the answers

    What is the natural product formed when glutamic acid combines with salt?

    <p>Monosodium glutamate</p> Signup and view all the answers

    Which type of fish is typically characterized by having fins and internal skeletons?

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

    What is the general term used for fish with external shells but no internal bone structure?

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

    What is the compound responsible for the red, blue, or violet pigments found in vegetables like beets and eggplants?

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

    What is the term for a stick cut about 8mm in thickness, often used for cutting French fries?

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

    What is the purpose of the formula bar in Microsoft Excel?

    <p>It displays the content of the active/current cell</p> Signup and view all the answers

    What is the name of the compound responsible for the yellow, orange, or red pigments found in plants?

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

    What is the default width of each cell in Microsoft Excel?

    <p>9-10 characters</p> Signup and view all the answers

    What is the name of the fat-soluble compound that gives many plants their green color?

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

    What is the term for cutting round or oval-shaped veggies into cubes of the same size?

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

    What is the special type of cut used to produce diamond shaped pieces from fruits and vegetables?

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

    What is the primary usage of "SQL" as a programming language?

    <p>Database queries</p> Signup and view all the answers

    What is the specific term used to describe vegetables that have been commercially packaged and are ready to eat?

    <p>Canned Vegetables</p> Signup and view all the answers

    What is the general term for cutting vegetables into long, uniform strips like matchsticks?

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

    What is the name of the compound found in vegetables that is responsible for the strong flavor and odor of vegetables like onions, garlic, chives, and cabbage?

    <p>Sulfur compounds</p> Signup and view all the answers

    What compound is responsible for the yellow, orange, to red pigments found in plants like carrots and tomatoes?

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

    What is the name of the compound responsible for the red, blue, and violet pigments found in beets and eggplants?

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

    Which type of cooking method involves cooking food in a small amount of liquid over low heat?

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

    Which type of cooking method involves cooking food by submerging it in boiling water or broth?

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

    What is the name of the cooking method where vegetables are cooked quickly over high heat in a small amount of oil while being stirred constantly?

    <p>Stir-frying</p> Signup and view all the answers

    What is the process of cooking vegetables in a steamer basket placed over boiling water?

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

    What is the type of fish that typically has a high fat content, such as salmon, tuna, trout, mackerel, and sardines?

    <p>Fat Fish</p> Signup and view all the answers

    What is the specific name for fish that are low in fat content, such as sole, cod, red snapper, and bass?

    <p>Lean Fish</p> Signup and view all the answers

    What is the term for a thick, stick-like cut of vegetables, often used for cutting French fries?

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

    What is the name of the cooking method that involves cooking food in a shallow pan over medium-high heat while stirring frequently?

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

    What is the name of the spreadsheet program offered by Google?

    <p>Google Sheet</p> Signup and view all the answers

    What is the function that calculates the average of a selected range of cells in Microsoft Excel?

    <p>Average function</p> Signup and view all the answers

    What is the name of the tool that allows you to see and edit the content of the currently selected cell in Microsoft Excel?

    <p>Formula bar</p> Signup and view all the answers

    What is the name of the function in Microsoft Excel that counts the total number of cells in a range that contain numbers?

    <p>Count Function</p> Signup and view all the answers

    What is the specific term used for data that is numeric and can be used in calculations in Microsoft Excel?

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

    What is the specific term for data that represents dates or times in Microsoft Excel?

    <p>Date/Time</p> Signup and view all the answers

    Flashcards

    Types of vegetables

    Vegetables classified based on their chemical composition.

    Flavor components in vegetables

    Sugars, glutamic acid, and sulfur compounds contribute to vegetable flavors.

    Sugar in vegetables

    Fructose is the natural sugar providing sweetness in vegetables.

    Glutamic acid in vegetables

    Forms monosodium glutamate with salt, prominent in young vegetables.

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    Sulfur compounds in vegetables

    Contribute strong odor/flavor in certain vegetables, like onions and garlic.

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    Chlorophyll

    Fat-soluble pigment responsible for the green color.

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    Carotenoids

    Yellow, orange, or red pigments found in plants, like carrots and tomatoes.

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    Flavones

    Pigment contributing to the color of some white vegetables.

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    Anthocyanins

    Pigments responsible for reds, blues, and violets in vegetables like beets.

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    Moist-heat methods

    Cooking methods using liquids or steam to cook vegetables.

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    Boiling

    Cooking vegetables in water; can lead to nutrient loss.

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    Poaching

    Partially or fully submerging food in liquid to cook it gently.

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    Steaming

    Cooking vegetables using steam, preserving more nutrients.

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    Sautéing

    Cooking vegetables quickly over high heat, stirring often.

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    Dry-heat methods

    Cooking without added moisture.

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    Stir-frying

    Quick cooking method using medium-high heat, cut vegetables small.

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    Julienne cut

    Cutting vegetables into long, thin strips (matchsticks).

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    Jardiniere cut

    Cutting vegetables into thick batons.

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    Baton cut

    Cutting vegetables into thick, relatively even sticks.

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    Spreadsheet

    A program for organizing and calculating data in rows and columns.

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    Formula bar

    Displays the contents of the active cell.

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    Sum function

    Calculates the total of a range of cells.

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    Average function

    Calculates the average of a range of cells.

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    Count function

    Counts the number of cells in a range containing numbers.

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    Value

    A numeric entry in a cell.

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    Date/Time

    Date or time data stored in a cell.

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    Label

    Text in a cell, not usable in calculations.

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    Study Notes

    Vegetables

    • Flavor Components:

      • Sugars (fructose) provide sweetness.
      • Glutamic acid forms monosodium glutamate (MSG).
      • Sulfur compounds create strong flavors/odors (e.g., onions, cabbage).
    • Color Components:

      • Chlorophyll (green).
      • Carotenoids (yellow, orange, red; e.g., beta-carotene, lycopene).
      • Flavones (white vegetables).
      • Anthocyanins (red, blue, violet; e.g., beets, eggplants).

    Cooking Methods

    • Moist-Heat Methods:

      • Boiling: loses some nutrients.
      • Poaching: partially/fully submerging food in liquid.
      • Steaming: retains more nutrients.
      • Sautéing: cooking over high heat, often stirring.
    • Dry-Heat Methods:

      • Stir-frying: medium-high/high heat, quick cooking, small pieces.

    Cutting Methods

    • Julienne: long, uniform strips (like matchsticks).
    • Jardinière: thick batons.
    • Baton: thick-cut French fries.
    • Rondell: round shapes (carrots, cucumbers).
    • Dice: cubes.
    • Lozenges: diamond-shaped.

    Market Forms

    • Fresh: little/no processing.
    • Frozen: commercially packed.
    • Canned: easier, more convenient.
    • Dried: dehydrated for preservation.

    Seafood Classifications

    • Fish: finned, internal skeletons.
    • Shellfish: external shells, no internal bones.
    • Fat Fish (Oily-Rich): high in fat (salmon, tuna, trout).
    • Lean Fish (White Fish): low in fat (sole, cod).

    Computer (Excel)

    • Features:

      • Spreadsheet program (e.g., Google Sheets).
      • Formula bar: shows active cell content.
      • Sum function: totals selected cells.
      • Average function: calculates averages.
      • Count function: counts numbers.
    • Entering Data:

      • Values: numeric data.
      • Dates/Times: e.g., 2/6/2013 or 6:30 AM.

    Additional Information (Page 2)

    • Labels: Text, cannot be used in calculations.
    • Text Alignment: Right-aligned by default.
    • Insertion Point: Blinking vertical line, indicates insertion location.
    • Cell Width: Default width is 9-10 characters.

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    Description

    This quiz explores various flavor, color components of vegetables, and different cooking methods, both moist-heat and dry-heat techniques. Additionally, it covers essential cutting methods that enhance culinary presentations. Perfect for culinary students or anyone interested in cooking.

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