Chapter 9 Prostart Questions with Complete Solutions

Chapter 9 Prostart Questions with Complete
Solutions

what is the first thing you must do when preparing fruits clean them




what happens when the flesh of a fruit is exposed to oxygen enzymatic browing




what should be used to help fruits retain their structure when cooking acids




six classes of vegetables and 2 examples of each flower vegetable - broccoli and cabbage


fruit vegetable - avocados and eggplant

green leafy vegetables - lettuce spinach

seed vegetables - corn and peas

root and tuber vegetables - carrots and beets

stem vegetables - celery and mushrooms




what are three varieties of eggplant black beauty - japanese - white

, 3 varieties of lettuce iceberg - romaine - bibb




3 varieties of peas english - snow - sugar snap




4 varieties of beans green - yellow wax - lima - fava




3 varieties of onions bermuda - vidalia - pearl




what is tempura and how is it made/cooked japanese-style breaded and deep fried

vegetables




what kind of tomatoes are best for frying large green tomatoes




how do you blanch vegetables by quickly and partially cooking them in hot water or oil




how do you roast or bake vegetables done in hot or moderate oven - leave whole or in

large pieces with no added liquid