Fruits & Vegetables
Potato, Pasta, Rice
Salads & Dressings A
Salads & Dressings B
Sandwiches
100
The name of the green vegetables pigment.
BONUS: Should you add acid to the cooking liquid for green vegetables?
What is CHLOROPHYL?
ACIDS and OVERCOOKING turn green vegetables olive-green/brownish green.
100
Potatoes that are high in sugar and moisture, but low in starch.
What are WAXY potatoes?
100
The name of the salad dressing used for Waldorf salad.
What is CHANTILLY?
100
Describe the term "bound salad" and give two examples of bound salads.
BOUND SALADS are mixtures of foods held together, or bound, with a dressing. TUNA, SALMON, CHICKEN/TURKEY, EGG, POTATO.
100
_____________ sandwiches are a good way to use up day-old bread. Name two sandwiches whose quality would not be compromised by using day-old bread.
What are TOASTED SANDWICHES?
CLUBHOUSE, BLT
200
Name three vegetables that contain ANTHOXANTHINS.
BONUS: Should you add acid to the cooking liquid for these vegetables?
What are CAULIFLOWER, DAIKON, WHITE MUSHROOMS, POTATOES, PARSNIPS?
ACIDS help these vegetables maintain bright white colours.
200
This rice takes the longest to cook.
What is BROWN RICE?
200
Use ___________ potatoes when making potato salad.
What are WAXY potatoes?
200
The standard ratio of oil to vinegar used to make a vinaigrette.
What is THREE PARTS OIL to ONE PART VINEGAR?
200
Never store bread in the ______________.
What is the REFRIGERATOR? REFRIGERATION INCREASES STALING.
300
Three ways to preserve nutrients in vegetables during cooking.
1. Peel them as thinly as possible, or don't peel.
2. Use short cooking times.
3. Steam or roast them to minimize leaching.
4. Never add baking soda.
300
Name three potato recipes that use mealy/starchy potatoes.
What are DUCHESSE, CROQUETTE, WILLIAM, MASHED, FRENCH FRIES, PONT NEUF, GAUFRETTE, ROSTI?
300
Three elements needed to prepare crisp leafy greens.
What are MOISTURE, REFRIGERATION, AIR CIRCULATION?
300
When making an emulsified dressing, one egg yolk can emulsify up to _____ mL of oil.
What is 250 mL?
300
Name two benefits of cutting a sandwich in half before plating.
It increases EYE APPEAL, and it makes them EASIER TO EAT.
400
The name of the red (purple) vegetables pigment.
BONUS: Should you add acid to the cooking liquid for red (purple) vegetables?
What is ANTHOCYANINS?
ACIDS turn reddish-purple vegetables a vibrant burgundy colour.
400
The five ingredients in Duchesse potatoes.
What are STARCHY POTATOES, BUTTER, EGG YOLKS, SALT, WHITE PEPPER, NUTMEG (optional).
400
The name of the traditional French main course salad that contains Tuna, green beans, potatoes, olives, and tomatoes.
What is Niçoise salad?
400
Name the four categories of salad dressing according to your module?
What are OIL & VINEGAR, MAYONNAISE-BASED, DAIRY-BASED, COOKED DRESSINGS?
400
Name three types of Tea Sandwiches.
What are: FINGER, PINWHEEL, RIBBON, CHECKERBOARD?
500
For à la carte cooking you will cook vegetables using the _______ & ________ method. For buffet/cafeteria cooking you will cook vegetables using the _______ method.
À la carte - BLANCH & CHILL method.
Buffet/cafeteria - BATCH COOKING/STAGGER COOKING.
500
Describe "Blanching" as it relates to potatoes, and name two potato dishes that require blanching.
BLANCHING is par-cooking potatoes in water, steam, or fat. FRENCH FRIES, HASHBROWNS, O'BRIEN.
500
The four parts of a SALAD according to the module/textbook.
What are the BASE, BODY, DRESSING, and GARNISH?
500
Name three characteristics of appetizer salads.
Fresh, crisp ingredients.
A tangy, flavorful dressing. (Not sweet)
An attractive, appetizing appearance.
Not be so large as to be filling.
500
The four parts of a SANDWICH according to the module/textbook.
What are the BREAD, SPREAD, FILLING, and GARNISH?