Rouxbe Plant-Based Certification Course Exam Questions and Answers Solved Correctly
Good sources of "complete proteins" are: quinoa, plate of lentils and rice, plate of black beans and
brown rice, or all of the above? - Answers All of the above
Proteins are considered complete when they ____ get absorbed, contain enzymes, contain all 9 amino
acids, or all of the above? - Answers Contain all 9 amino acids
The primary functions of fat in the body are: energy production, hormone development, lubrication,
insulation, or all of the above? - Answers All of the above
True or false: Whole Foods are altered and do not contain macro or micronutrients - Answers False
In relation to diet and how most people in North America eat, the acronym SAD stands for: - Answers
Standard American Diet
What has been the effect of SAD? - Answers Weight gain, blood sugar issues, reduced immunity, and
chronic disease
True or false: food additives such as MSG or aspartame can be difficult for our bodies to process -
Answers True
True or false: quantity over quality is the better choice to eating more heathfully. - Answers False
True or false: Understanding how refined and processed food negatively affects your health can help
connect you to the reason to choose Whole Foods - Answers True
What do medical research findings indicate with regard to plant based diets? - Answers Balanced plant
based diets, but especially a Whole Foods diet, are nutritionally adequate and may provide health
benefits in the prevention and treatment of some diseases.
What nutrient do many people wrongly think is deficient in a plant based diet? Fiber, water, protein, or
vitamin c? - Answers Protein (GROAN)
What is a common source of plant based omega 3 fatty acid? Soy flour, lentils, flax seed, or berries? -
Answers Flax seed
"Refined food products are not the best daily food choice because: A) they can cause inflammation in
the body. B)they can create blood sugar imbalance in the body, C)they promote immunity, or D) A and C
- Answers D- A and C
Generally, ingredients that end in ___ are a form of sugar. A)-ose B)-ase C)-itis - Answers A)ose
True of false: a refined product still contains many of its original nutrients - Answers False
Proteins are made of building blocks called: A) enzymes, B)minerals, C)lipids or D)amino acids - Answers
D-amino acids
,What are common foods that people on a plant base diet eat to get protein? A)brown rice B)tropical
fruits C)beans and legumes or D)avocaod - Answers C) beans and legumes
True or false: local and in season foods are typically more nutrient dense than foods that have traveled
longer distances and are out of season - Answers True
What is a good plant based source of absorbable calcium? A)leafy greens B)soy sauce C)virgin coconut
oil D)none - Answers A-leafy greens
What is the main function of protein? A)to build tissue B)to build bones C)to insulate the body - Answers
A - to build tissue
True or false: the idea of nutrient density looks beyond calories and focuses on quality over quantity -
Answers True
Processed food was created to A)give the consumer access to nutrient dense food B)reduce incidence of
food borne illness C) extend shelf life D)A and B or E) B and C - Answers E- B and C
True or False: dietary fiber plays a role in removing waste products that could otherwise cause health
issues - Answers True
True of false: The SAD is a diet filled with processed and refined food products - Answers True
Which choice is the most nutrient dense? A)canned peaches packed in corn syrup B)boxed, dried rice
cereal C)colorful vegetables like kale, spinach, beets, and broccoli D)a French baguette - Answers C) the
veggies, but man do I wish it was that baguette
True or false: when slicing harder ingredients, its generally important to first stabilize the ingredient by
creating a flat base - Answers True
The Most important safety consideration when using the rolling technique is that A) your knife and
guide hand should not make contact with each other. B) the knife motion is not an up and down motion,
but rather a backward rolling motion. C) the fingertips of your guide hand always remain tucked under
and away from the blade. D)your guide hand functions as the guide and the anchor - Answers C
Batonnet, Julienne, brunoise, and chiffon are are French terms referring to: A)the same cuts of different
foods or B) specific cuts of any food - Answers B
True of false: dicing is simply slicing an ingredient in 3 different directions to create uniform cubes -
Answers True
True or false: when slicing long ingredients, its often easier to first but the ingredient in half so you have
shorter lengths to work with - Answers True
Which is true about the rolling technique? A)the forward motion of the blade cuts the food B)the
backward motion of the blade cuts the food C)the blade moves in a circular motion D) both a and b or
E)both a and c - Answers E- both a and c
,When purchasing a new chef's knife, the two most important considerations are: A)style and price B)feel
and balance or C) the type of handle and metal - Answers B
When making very fine cuts, the blade of the knife should not come in contact with your guide knuckle
because: A)it blocks your visual line. B)it prevents you from properly feeding the food into the knife or C)
it SHOULD come in contact for making very fine cuts - Answers C
The most common and efficient technique for most knife cuts is referred to as: A)rolling technique B)up
and down chop C)pivot technique D)the backward drag - Answers A- the rolling technique
True or false: it takes hours and hours of practicing proper cutting techniques to improve your knife skills
- Answers False
Teaching yourself how to properly use a knife is important because: A)it makes cooking ore enjoyable ,
B)almost all cooking starts with the knife C)you'll know how to use it safely D)all of the above - Answers
D)all of the above
True or false: with the rolling technique, at no point does the entire blade of the knife leave the cutting
board - Answers True
Size and consistency of chopped ingredients are important for: A)mouth feel B)cooking time
C)presentation D)all of the above - Answers D
When using the pivot technique, the fingers on your guide hand are used for: A)to hold the food in place
B)keep the knife in place C)rotate the blade as you cut D)none of the avove - Answers B
The up and down technique is more appropriate than the rolling technique for foods that are A)long
B)wide C)large - Answers C
True of false: the main difference between poaching, simmering, and boiling is the temperature of the
liquid - Answers True
To prepare vegetables for steaming, its important to ____ for fast and even cooking. A)peel B)poke
holes C)cut into even sized pieces - Answers C
Which of the following moist heat cooking method is not a submersion method? A)simmering B)boiling
C)steaming D)poaching - Answers C
Compared to submersion cooking methods, steaming ___ the water-solvable vitamins and nutrients
within. A)loses more of B)maintains more of C)does not affect - Answers B
Steaming is classified as a ____ cooking method. A)dry heat B)moist heat C)combination - Answers Moist
heat
True or false: in order to steam food, the basket must be perforated - Answers True
, During steaming, _____ colored veggies can be prone to losing their natural pigment. A)orange B)green
C) red D)white - Answers B)green
When uncovering a pot of foods that is steaming, lift up the _____ edge of the lid first. A)near B)far -
Answers Far
True or false: when steaming, the more the steaming liquid is seasoned, the more flavor will penetrate
center of the food - Answers False
True or false: steaming is a low fat (or no fat) cooking method - Answers True
Steaming _____ vegetables. A)adds flavor to B)adds only a small amount of flavor if a flavorful liquid is
used with the C)takes flavor away from - Answers B
True or false: steaming is an ideal method to reheat foods - Answers True
If steaming vegetables that will be heated again later when used, its best to: A)cook them through
B)parcook - Answers B
When placing food into a steaming basket, its best to place the food in a ___ layer to obtain even
cooking. A)single B)double C)triple - Answers A
True to false: poaching wil cook foods faster and more gently than simmering - Answers False
True or false: simmering is the most common moist heat submersion cooking metlhod - Answers True
True or false: generally, a flavorful liquid is used while poaching - Answers True
Vegetables are best steamed: A)slowly over very gentle steam B)quickly over vigorous steam - Answers
B
True or false: before steaming, the cooking liquid must be brought to a simmer or boil before the food is
placed over the otp - Answers True
True or false: for the best roasting results, vegetables need to be cut into even sized pieces - Answers
True
When sweating, what is the correct pan temperature? A)high B)medium high C)medium D)low -
Answers D
True or false: when cooking garlic by sweating, its bestie to add the garlic at the end of the cooking
process - Answers False
True or false: sautéing is a great technique for extracting the flavor of ingredients - Answers False
What will over browning garlic do to the characteristics of the dish you build on top of it? A)makes it
bitter B)make it bitter and turn the dish darker C)darker and have a very strong garlic flavor D)the
caramelization in the garlic would add a rich and nutty flavor - Answers B
Good sources of "complete proteins" are: quinoa, plate of lentils and rice, plate of black beans and
brown rice, or all of the above? - Answers All of the above
Proteins are considered complete when they ____ get absorbed, contain enzymes, contain all 9 amino
acids, or all of the above? - Answers Contain all 9 amino acids
The primary functions of fat in the body are: energy production, hormone development, lubrication,
insulation, or all of the above? - Answers All of the above
True or false: Whole Foods are altered and do not contain macro or micronutrients - Answers False
In relation to diet and how most people in North America eat, the acronym SAD stands for: - Answers
Standard American Diet
What has been the effect of SAD? - Answers Weight gain, blood sugar issues, reduced immunity, and
chronic disease
True or false: food additives such as MSG or aspartame can be difficult for our bodies to process -
Answers True
True or false: quantity over quality is the better choice to eating more heathfully. - Answers False
True or false: Understanding how refined and processed food negatively affects your health can help
connect you to the reason to choose Whole Foods - Answers True
What do medical research findings indicate with regard to plant based diets? - Answers Balanced plant
based diets, but especially a Whole Foods diet, are nutritionally adequate and may provide health
benefits in the prevention and treatment of some diseases.
What nutrient do many people wrongly think is deficient in a plant based diet? Fiber, water, protein, or
vitamin c? - Answers Protein (GROAN)
What is a common source of plant based omega 3 fatty acid? Soy flour, lentils, flax seed, or berries? -
Answers Flax seed
"Refined food products are not the best daily food choice because: A) they can cause inflammation in
the body. B)they can create blood sugar imbalance in the body, C)they promote immunity, or D) A and C
- Answers D- A and C
Generally, ingredients that end in ___ are a form of sugar. A)-ose B)-ase C)-itis - Answers A)ose
True of false: a refined product still contains many of its original nutrients - Answers False
Proteins are made of building blocks called: A) enzymes, B)minerals, C)lipids or D)amino acids - Answers
D-amino acids
,What are common foods that people on a plant base diet eat to get protein? A)brown rice B)tropical
fruits C)beans and legumes or D)avocaod - Answers C) beans and legumes
True or false: local and in season foods are typically more nutrient dense than foods that have traveled
longer distances and are out of season - Answers True
What is a good plant based source of absorbable calcium? A)leafy greens B)soy sauce C)virgin coconut
oil D)none - Answers A-leafy greens
What is the main function of protein? A)to build tissue B)to build bones C)to insulate the body - Answers
A - to build tissue
True or false: the idea of nutrient density looks beyond calories and focuses on quality over quantity -
Answers True
Processed food was created to A)give the consumer access to nutrient dense food B)reduce incidence of
food borne illness C) extend shelf life D)A and B or E) B and C - Answers E- B and C
True or False: dietary fiber plays a role in removing waste products that could otherwise cause health
issues - Answers True
True of false: The SAD is a diet filled with processed and refined food products - Answers True
Which choice is the most nutrient dense? A)canned peaches packed in corn syrup B)boxed, dried rice
cereal C)colorful vegetables like kale, spinach, beets, and broccoli D)a French baguette - Answers C) the
veggies, but man do I wish it was that baguette
True or false: when slicing harder ingredients, its generally important to first stabilize the ingredient by
creating a flat base - Answers True
The Most important safety consideration when using the rolling technique is that A) your knife and
guide hand should not make contact with each other. B) the knife motion is not an up and down motion,
but rather a backward rolling motion. C) the fingertips of your guide hand always remain tucked under
and away from the blade. D)your guide hand functions as the guide and the anchor - Answers C
Batonnet, Julienne, brunoise, and chiffon are are French terms referring to: A)the same cuts of different
foods or B) specific cuts of any food - Answers B
True of false: dicing is simply slicing an ingredient in 3 different directions to create uniform cubes -
Answers True
True or false: when slicing long ingredients, its often easier to first but the ingredient in half so you have
shorter lengths to work with - Answers True
Which is true about the rolling technique? A)the forward motion of the blade cuts the food B)the
backward motion of the blade cuts the food C)the blade moves in a circular motion D) both a and b or
E)both a and c - Answers E- both a and c
,When purchasing a new chef's knife, the two most important considerations are: A)style and price B)feel
and balance or C) the type of handle and metal - Answers B
When making very fine cuts, the blade of the knife should not come in contact with your guide knuckle
because: A)it blocks your visual line. B)it prevents you from properly feeding the food into the knife or C)
it SHOULD come in contact for making very fine cuts - Answers C
The most common and efficient technique for most knife cuts is referred to as: A)rolling technique B)up
and down chop C)pivot technique D)the backward drag - Answers A- the rolling technique
True or false: it takes hours and hours of practicing proper cutting techniques to improve your knife skills
- Answers False
Teaching yourself how to properly use a knife is important because: A)it makes cooking ore enjoyable ,
B)almost all cooking starts with the knife C)you'll know how to use it safely D)all of the above - Answers
D)all of the above
True or false: with the rolling technique, at no point does the entire blade of the knife leave the cutting
board - Answers True
Size and consistency of chopped ingredients are important for: A)mouth feel B)cooking time
C)presentation D)all of the above - Answers D
When using the pivot technique, the fingers on your guide hand are used for: A)to hold the food in place
B)keep the knife in place C)rotate the blade as you cut D)none of the avove - Answers B
The up and down technique is more appropriate than the rolling technique for foods that are A)long
B)wide C)large - Answers C
True of false: the main difference between poaching, simmering, and boiling is the temperature of the
liquid - Answers True
To prepare vegetables for steaming, its important to ____ for fast and even cooking. A)peel B)poke
holes C)cut into even sized pieces - Answers C
Which of the following moist heat cooking method is not a submersion method? A)simmering B)boiling
C)steaming D)poaching - Answers C
Compared to submersion cooking methods, steaming ___ the water-solvable vitamins and nutrients
within. A)loses more of B)maintains more of C)does not affect - Answers B
Steaming is classified as a ____ cooking method. A)dry heat B)moist heat C)combination - Answers Moist
heat
True or false: in order to steam food, the basket must be perforated - Answers True
, During steaming, _____ colored veggies can be prone to losing their natural pigment. A)orange B)green
C) red D)white - Answers B)green
When uncovering a pot of foods that is steaming, lift up the _____ edge of the lid first. A)near B)far -
Answers Far
True or false: when steaming, the more the steaming liquid is seasoned, the more flavor will penetrate
center of the food - Answers False
True or false: steaming is a low fat (or no fat) cooking method - Answers True
Steaming _____ vegetables. A)adds flavor to B)adds only a small amount of flavor if a flavorful liquid is
used with the C)takes flavor away from - Answers B
True or false: steaming is an ideal method to reheat foods - Answers True
If steaming vegetables that will be heated again later when used, its best to: A)cook them through
B)parcook - Answers B
When placing food into a steaming basket, its best to place the food in a ___ layer to obtain even
cooking. A)single B)double C)triple - Answers A
True to false: poaching wil cook foods faster and more gently than simmering - Answers False
True or false: simmering is the most common moist heat submersion cooking metlhod - Answers True
True or false: generally, a flavorful liquid is used while poaching - Answers True
Vegetables are best steamed: A)slowly over very gentle steam B)quickly over vigorous steam - Answers
B
True or false: before steaming, the cooking liquid must be brought to a simmer or boil before the food is
placed over the otp - Answers True
True or false: for the best roasting results, vegetables need to be cut into even sized pieces - Answers
True
When sweating, what is the correct pan temperature? A)high B)medium high C)medium D)low -
Answers D
True or false: when cooking garlic by sweating, its bestie to add the garlic at the end of the cooking
process - Answers False
True or false: sautéing is a great technique for extracting the flavor of ingredients - Answers False
What will over browning garlic do to the characteristics of the dish you build on top of it? A)makes it
bitter B)make it bitter and turn the dish darker C)darker and have a very strong garlic flavor D)the
caramelization in the garlic would add a rich and nutty flavor - Answers B
