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Questions for Discussion
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
- List the three basic vegetable textures and give two examples of each.
- Explain how vegetable texture is developed.
- Discuss vegetable colors. Include in your discussion the plant pigments responsible for various vegetable colors and how vegetable colors are affected by cooking.
- Explain how you would use your five senses to evaluate vegetables and fruits for purchase.
- List the six changes that occur during the fruit ripening process.
- Explain the qualities to assess in determining whether a piece of fruit is at its perfect stage of ripeness.
- How would you store a case of underripe peaches needed for an event scheduled in two weeks?
- How would you store a case of underripe peaches needed in two days?
- List and describe the four steps in vegetable fabrication. Explain potential food safety problems that can occur during vegetable fabrication, and what steps you would take to avoid them.
- Explain why even fruit that will be peeled must be washed. How would you wash fruit that is to be served raw?
- Compare and contrast blanching and pressure steaming as applied to vegetables for cold service.
- List the three stages of doneness for vegetables. Explain the factors you would take into consideration when deciding to what doneness you would cook a particular vegetable.
- Describe how you would fabricate and cook the following vegetables for cold service:
- zucchini
- carrots
- beets
- green beans
- artichoke bottoms
- roasted peppers
- asparagus
- List some techniques you would use when preparing fruit platters.
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