Task 85: Unit Pre-Assessment
Professional Cook Certification > Vegetables > Task 85Estimated Time: 15 mins
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Unit 5: Rouxbe Assessment
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Pre-Assessment: Cooking Vegetables
Now we’d like to help you figure out what you actually know about this subject.
Relax and give it your best shot. There are 15 questions, so it won’t take long.
At the end of the course, we’ll compare where you thought you were (Self-Assessment), where you actually were (Pre-Assessment), and what you’ve learned (Rouxbe Assessment Quiz). We think you’ll be impressed with yourself.
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1. When holding purées for service, which natural color pigment has the highest tendency to lose its color the longer it sits?
a) dark red vegetables
b) yellow vegetables
c) green vegetables
d) all of these vegetables lose their color pigments equally
2. Even if an acid is added part way through cooking, it will help restore and brighten the pigments in red and white vegetables.
a) True
b) False
3. During roasting, once vegetables are flipped for the first time, they will most often require __________________ cooking on the second side in order to cook through.
a) more
b) the same amount of
c) less
4. Which tray of vegetables will roast better?
a)
b)
5. To maintain the bright, vibrant color of green vegetables, it is best to cook them with an acid.
a) True
b) FalseExplanation: Vegetables that are green contain the pigment chlorophyll. Chlorophyll is very sensitive to acids. If cooked with an acid, chlorophyll will quickly go from vibrant green to a dull olive green color.
6. Which vegetable can be cooked with a lid?
a)
b)
c)
All of the above. d)
7. Which vegetable below will maintain its natural, vibrant color if covered with a lid during cooking?
a)
b)
c)
8. Which vegetables below should be cooked separately to ensure the brightest possible color?
a) Kale and Swiss chard.
b) Turnips and parsnips.
c) Red and gold beets.
d) Butternut squash and carrots.
9. Roasted vegetables often get the best color when they are placed:
a) around the perimeter of the tray.
b) near the center of the tray.
10. Of the videos below, which vegetables are steamed to the properly cooked state?
a)
b)
c)
11. Green vegetables contain the pigment:
a) anthoxanthin.
b) anthocyanin.
c) chlorophyll.
d) flavonoid.
12. To maintain the vibrant green color in vegetables, it is best to cook them ____________ a lid.
a) with
b) withoutExplanation: As the chlorophyll in green vegetables is sensitive to acid, it is important to cook green vegetables without a lid so the acids do not condensate on the lid and fall back into the cooking liquid.
c) doesn't matter
13. When boiling or simmering vegetables:
a) they should have enough room to move about the pot without being overcrowded.
b) the water should be seasoned with salt.
c) the main objectives are to preserve flavor, color and texture.
d) all of the above.
14. Which vegetable below would you add an acid half way during the cooking time?
a)
b)
15. The texture of a properly prepared purée should be extremely smooth.
a) true
b) falseExplanation: Not all purées have to be smooth. Some can be coarse and rustic. The final texture of a purée is ultimately up to you and the type of dish you are making.