TLE REVIEWER FOR PERIODICAL TEST (2nd quarter)

which cooking method involves slow cooking vegetables (often used for stews)?

braising

Which is not the standard quality of well-cooked vegetables: bright color, neat cuts, tender texture, or seasoning masking flavor?

seasoning masking flavor

a technique used to make very fine parallel cuts

chiffonade

a method that cooks vegetables using direct heat (broiling or braising)

broiling

cooking vegetables using small amount of fat. what method is referring to?

sautéing

knife cut that produces a cylindrical shape

rondelle

which of the following is NOT a type of vegetable sauce. butter sauce, hollandaise sauce, fish sauce, or white sauce?

fish sauce

which type of cut is done by making diagonal cuts while a cylindrical vegetable (also called a rolling or oblique cut)

oblique

What is the culinary term that refers to a bouquet of vegetables used to flavor broths and sauces?

bouquet ere

What do you call a market form of vegetable that is preserved and packed in a can to extend shelf life?

canned

If you want a meal that is rich in potassium, dietary fiber, folate, Vitamin A, and Vitamin C. What do you think is the best ingredient to include?

vegetables

Which vegetable belongs to the gourd family? (Corn, Pumpkin)

pumpkin

Which culinary term means first spring of vegetables?

primeurs

Which vegetable belongs to the cabbage family? (Broccoli, potato)

broccoli

What type of cut is used in preparing deep fried vegetables?

thin slices

What color of chopping board is used for dairy and bread?

white

What compound gives vegetables like onion, garlic, cabbage, and broccoli their strong flavor and odor?

sulfur compound

What do you call fat-soluble plant pigments responsible for the yellow color of vegetables?

chlorophyll

THROW perishable items that have just reached their expiration date. TRUE or FALSE

true

Which market form of vegetables involves canning, dehydration, or freeze drying, where vegetables are subjected to heat or drying to preserve them?

dried

To clean mussels that are sandy, soak them in BRINE SOLUTION. TRUE or FALSE

true

What is another term for the gill cover, the structure that protects the gills of a fish?

operculum

Artichoke, asparagus and celery are part of the ______ group of vegetables.

stalks, stems and shoots

A chef wants vegetables that highlight natural flavor and texture because they were just harvested. Which market form should be selected?

fresh

which of the following would not result from cooking vegetables: change in texture, change in color, change in benefits, or gain/loss of water?

change in benefits

Pull off the SKIN and cut into rings. This is the last step in preparing squid. TRUE or FALSE

true

Which culinary term means spring vegetables?

printaniere

Christian is planning a seafood dish and needs a type of fish with a hard external shell and no internal bones. Which type of seafood should he use?

shellfish

Which is an example of bivalve? Clams, Lobsters

clams

Which is an example of a cephalopod? Oysters, Squid

squid

What part of the fish serves as a primary propeller, helping it to move through the water efficiently?

dorsal fins

What organs do fish use to filter oxygen from water as it flows over them, allowing them to breathe underwater?

gills

Fish cooks very quickly, even at HIGH HEAT. TRUE or FALSE

false-low heat

What among the fins are used by the fish to control their direction and speed while swimming?

pectoral fin

What term refers to the layered white muscle bundles or blocks of fish meat, often seen in fillets?

lateral lines

What percentage of fat does a lean fish have?

less than 2%

*4°C*should be the storing temperature for alive fish to maintain its freshness. TRUE or FALSE

true

You CAN cook frozen fish immediately. TRUE or FALSE

false-can't/cannot

What percentage of fat does a fat fish have?

5-20%

Which market form of fish is completely intact as caught but no longer alive?

whole fish

The following are the step-by-step procedures in fish preparation. If false re-arrange the steps. Use numbers 1-5 in arranging the steps

1. Rinse your catch on a cool water to clean it.

2. Scale the fish by scraping the side with the back of your knife.

3. Slide the tip of the knife into the vent of the fish up to the neck.

4. Knock out and kill your fish if it isn't already dead.

5. Remove the fins from the fish by cutting them off.

1,4,5,2,3

PLATING is the term for the proper arrangement or styling of the food on the plate to enhance its visual appeal. TRUE or FALSE

true

What is the market form of fish called where the viscera, scales, fins, tails, and head are removed, leaving only the clean body of the fish?

dressed

Which cooking techniques does not use moist heat method, frying, boiling, steaming

frying

A nutrient that will help maintain normal blood pressure.

potassium

Which cooking techniques uses moist heat method, boiling frying

boiling

What does OHS stand for?

Occupational Health and Safety

Use a BLUNT knife in skinning. TRUE or FALSE

false-sharp

Which cooking method is not suitable for fish with very soft meat, as it may cause the fish to break apart or become too mushy? Boiling, French Frying, Broiling

boiling

It is HYGIENICALLY to put fish in the chiller? TRUE or FALSE

false-not hygienically