Quiz on Fruit and Vegetables prep and cooking
Authored by Alan Wright
Hospitality and Catering
12th Grade
Used 2+ times
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19 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should the stalks of fresh asparagus be?
Curved and soft
Straight and firm
Bent and droopy
Twisted and flexible
2.
MULTIPLE SELECT QUESTION
45 sec • 2 pts
Which 2 of the following is a sign of freshness in asparagus?
Dry and shriveled appearance
Fresh, not dry and shriveled
Free from dirt and sand
Soft stalks
3.
MULTIPLE SELECT QUESTION
45 sec • 2 pts
What is an indicator of good quality in asparagus tips?
Loosely furled
Tightly furled
Slightly open
Check they're in date
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is an important practice for stock rotation?
Use the oldest stock first
Label for stock rotation
Store all stock together
Ignore expiration dates
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the recommended stock level for fresh berries?
Maximum stock
Minimum stock
No stock
Double stock
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does pickling affect vegetables?
Hardens the vegetables
Tenderises the vegetables
Dries the vegetables
Freezes the vegetables
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is deep frying considered an appropriate cooking method for tofu?
It is a slow method of cookery.
It adds moisture.
It is a quick method of cookery.
It reduces flavor.
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