Vegetables: Quiz 2

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The multiple choice quiz below is intended to help you revise for your underpinning knowledge test for Unit 768 Prepare and cook vegetables for basic hot dishes and salads.

There is only one correct answer to each of the questions. Simply click on the button corresponding to the answer to each question you believe to be right, and, after entering your name in the box, click on the 'Submit' button at the end of the page. The computer will then mark your answers and tell you how many you got right.

If you get stuck on a question, click on 'prompt' and you will be taken to a part of the Unit which will help you find the right answer.

1.	To 'hull' strawberries means to - Prompt	a) wash them b) peel them c) remove stalks d) mash them
2.	Which of these is not a method of preparing potatoes? Prompt	a) nicoise b) mignonette c) noisette d) pont-neuf
3.	Vegetables 'en brochette'are cooked how? Prompt	a) in the oven b) on skewers c) in a pastry crust d) in a paper parcel
4.	For grilling, courgettes should be halved lengthways and cooked for how long each side? Prompt	a) 2 - 3 mins b) 4 - 5 mins c) 5 - 7 mins d) 10 - 12 mins
5.	When steaming broccoli, the cooking time should be - Prompt	a) 5 - 8 mins b) 8 - 10 mins c) 12 -15 mins d) 15 - 20 mins
6.	In the two basket method of deep frying, the second basket is used to - Prompt	a) keep food submerged b) drain cooked food c) blanching d) keep food hot
7.	To reduce cooking time when grilling potatoes you can - Prompt	a) cut potatoes thinner b) use new potatoes c) use old potatoes d) blanch them beforehand
8.	Oil for shallow frying should be heated to which temperature? Prompt	a) 175^oC b) 250^oC c) 350^oC d) 400^oC
9.	To make a sauce, poaching liquid may be thickened with Prompt	a) roux b) cornflour c) arrowroot d) any of these
10.	Roasting vegetables can be a good idea because it :- Prompt	a) cooks them quicker b) intensifies flavour c) reduces fat content d) all of these
11.	Trying to saute too many things in the same pan can lead to Prompt	a) release of liquid b) burning c) caramelisation d) loss of nutrients
12.	One of the advantages of steaming vegetables is that there is Prompt	a) less flavour loss b) less colour loss c) less time involved d) less loss of nutrients
13.	Vegetables can be steamed in Prompt	a) a couscousiere b) perforated aluminium c) bamboo d) any of these
14.	Vegetables are added to braised meat dishes in order to Prompt	a) add nutrients b) add flavour c) soak up excess fat d) prevent burning
15.	Vegetables suitable for baking are normally Prompt	a) thin and flat b) root vegetables c) firm and solid d) thick skinned

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author: paul coates

creation date 01/11/99