Foundations 2 Chapter 6 Mark III
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1The form of cooking in which a vegetable is quickly or partially cooked in hot water or oil is known as?poachingsous videparboilingblanching120s
- Q2At what temperature should you store vegetables that need to ripen?51 degrees65 degrees41 degrees70 degrees120s
- Q3Chili peppers, avocados, and squash are what types of vegetables?flowerfruittuberseed120s
- Q4What category of vegetable is rich in sugars, starches, vitamins, and minerals, and exists both above and below ground?flowerstemroottuber120s
- Q5Potatoes, yams, and sweet potatoes fall into what category of vegetable?rootseedflowertuber120s
- Q6Asparagus, artichokes, mushrooms, and celery are what category of vegetable?flowerstemroottuber120s
- Q7This stem vegetable can be green or white and has tender tips. The thicker the stalk the older and more woody it tastes. It is best prepared by steaming, roasting, or sauteing?carrotsceleryleeksasparagus120s
- Q8The highest grade for fresh vegetables that the USDA awards is?US extra fancyUS grade AAUS grade AAAUS fancy120s
- Q9Fact or Fiction- the USDA grades canned vegetables as well?FactFiction120s
- Q10The best suggested cooking method for carrots, eggplant, mushrooms, onions, potatoes, squash and tomatoes is?bakingbraisingsteamingdeep frying120s