Exercise 1: Intro to Vegetables, Roots Pink Shallot

 Also known as the Jersey or Brittany

and Bulbs
Shallot, and a lighter flavor than the other
variety of shallot
Question 1
Fennel
Name an Advantage and Disadvantage for each of
these growing methods of vegetables  Bulb vegetables used as a vegetable, herb
a) ORGANIC and spice for its various parts
Celeriac
 Advantage: Healthy
 White Fleshy Root vegetable used for
 Disadvantage: Expensive due to typically
stocks, sauces, purees. Not available
lower yields
outside Europe.
b) HYDROPONIC
Parsnip
 Advantage: Saves water
 Also known as the white carrot
 Disadvantage: Expensive to start up
Globe Beet
c) CONVENTIONAL
 The most common variety of beet with pink
 Advantage: Cheaper due to higher yield
skin and dark red flesh
 Disadvantage: Higher risks because of the Crapaudine Beet
use of chemicals
 Elongated beet with rough and crackled skin
with very sweet flesh
Question 2
Name the vegetable - This is available in purple or
Question 5
Spanish (black) variety. The taste has been
Identify the vegetable.
described as the resembling oyster or artichoke.
This bulb is available in white, pink, or purple. It has
This vegetable is boiled, steamed or glazed, and
been recognized by almost all civilizations as a
can be cooked into a gratin.
remedy or cure. It is present in most of the worlds
cuisine and generally lose their pungency when
This is salsify.
cooked.
This is garlic.
Question 3
Choose all the Root vegetables
Question 6
1. Jicama
The type of beet which is round, very tender and
2. Red Radish
has red and white rings is called the Chioggia beet.
3. Daikon Radish
4. Carrot
Question 7
5. Parsnip
What do you call Vegetables whose roots are
6. Beet
submerged in nutrient rich water? Hydroponics.
7. Rutabaga
Question 8
Question 4
Choose the correct criteria for storing vegetables.
Match the vegetable with the description
Choose 3.
Onion
1. at a temperature of 6-8 C
 Can be yellow, white or red. Used as an 2. in separate containers, not overcrowding
aromatic base in most of the worlds cuisine 3. remove bruised and damaged products
Scallion regularly
 also called the spring onion, has a small
bulb and a long stem Question 9
Red Onion Name and describe 2 vegetables that are
 More rare. The Chipolla Rossa di Yropea "Protected Geographical Indication " in France.
Calabria in Italy has PDO status, while the Leek from Creances and Green Puy lentils
Rose de Roscoe comes from Brittany and
enjoys AOC.
Gray Shallot
 stiff, lightly colored skin. Has a distinct
flavor. Quite rare in France.
Question 10
This Root vegetable is available in long and round
varieties. It is a classic in the French Pot au Feu,
Exercise 2: Flower Bud, Leaves, Fruit
shredded by the Germans and served with juniper Vegetables and Tubers
berries and sausages, preserved by the Japanese
and Arabs in mixture of vinegar and sugar, and Question 1
used in the United States for its leaves that are Arugula is also known as rocket.
cooked with bacon or smoked ham.
This vegetable is turnip. Question 2
Identify the Vegetable.
Question 11 This underground rhizome and root system
In 3-4 sentences, distinguish the Celery from the produce "shoots" or turions, which grow upward
Celery Root (Celeriac) through the soil in search of light. Once in open air
and light, this turns pink, then purple, before
One difference is that the celery is used all over the becoming the green spear.
world, while the celeriac is practically known only in This vegetable is asparagus.
Europe. In Europe, celery has two varieties:
common celery and leaf celery. It has a small root Question 3
What vegetable is made into pickles? cucumber
and fleshy stalks. On the other hand, celeriac has
different varieties that are grown in Europe. Its root Question 4
is hypertrophic. Additionally, celery is grown all year Choose all the Fruit Vegetables [Familiarize with
round. fruit vegetables]
 Spaghetti Squash
Question 12  Red Pepper
Choose the possible methods for peeling a beet.  Avocado
 boiling in salted water for 1 hour  Patty Pan Squash
 oven roasting with the skin in aluminum foil  Pumpkin
 Zucchini
Question 13
The color of the carrot has always been orange. Question 5
False Name the vegetable. This vegetable was well loved
at the Royal Court at Versaille. It was especially
Before the 15th century, carrots were mostly loved by the mistress of Louis XV, Madame Du
yellow. The orange carrot was introduced in the Barry. It was featured in so many meals, it was
16th century as a cross between the yellow and red raised to royal status. From that day forward all "Du
carrot by the Dutch as a sign of their loyalty to the Barry" preparations refer to this vegetable. This
House of Orange, a Protestant principality in vegetable is cauliflower.
France.
Question 6
Question 14 Name one Variety of Potato for each of these
Name two reasons why we must put vegetables categories – [Study varieties of potatoes]
that are in season on the menu 1) Waxy Potatoes – Agata
2) Firm Potatoes - Amandine
By using seasonal vegetables, there is less 3) Floury Potatoes - Agria
expense and food waste. Also, the consumer gets
the best tasting and healthiest products available. Question 7
Choose all the Tubers
Response: Cassava
Response: Ube
Response: Sweet potato
Question 8 Question 16
Fill in the blanks for the sentences about leaf Match the Chickpea dish with the description
vegetables Hummus
1) A mix of young greens harvested before maturity  Chickpea Puree with sesame paste
are called a mesclun mix. Socca
2) The very first green sprigs of any vegetable,  Large pancake from the Liguria region using
plant or fruit that we use in culinary are referred to chickpeas
as micro greens. Panisses
 Traditional dough made of chick peas
Question 9 Falafel
Young Potatoes that are green and harvested  Balls of mashed chick peas seasoned and
before maturity (June to mid-July) are referred to as fried
new potatoes Olla Podrida
 Traditional Spanish Stew with Chick Peas
Question 10 Laablabi
What parts of the artichoke are edible?  Traditional Tunisian Soup served with day
 bottom of the petals old bread
 artichoke heart
Question 17
Question 11 Which of these is a FlowerBud Vegetable
The larger the Caper Berry, the better it is.  Globe Artichoke
 False

Question 12
Name two rules for cooking dried beans or pulses
These should be thoroughly washed and then
soaked depending on the variety, season and
cooking method. Additionally, these must only be
salted 3/4 of the way through the cooking time
because these will not soften if put in the beginning.
Question 13
Name three criteria for storing potatoes.
A potato must be stored in a cool and well-
ventilated place. It should be away from light,
insects and rodents. Also, it has to be unwashed
and unrefrigerated.
Question 14
This legume is protected by the AOC and PGI
because of the rich volcanic soil on which it grows.
 Green puy lentils
Exercise 3: Mushrooms, Rice, Legumes,
Pasta and Oils
Question 1
Choose the appropriate methods from the list below
for handling mushrooms
 Wipe them with a wet cloth and then a dry
cloth to remove dirt
 If very earth encrusted, rinse them very
quickly to avoid water absorption
 Cook them over low heat and covered to
allow them to release their water content
 Remove the stems if leathery and worm
eaten
 Add salt toward the end of cooking
Question 2
Name a rhizome that is used more as a spice or
flavoring than as a vegetable.
Possible Choices:
 Ginger
 Galangal
 Turmeric

Question 3
Question 15 Which among the legumes is used for its seeds
Which of the following is NOT a fruit vegetable? only?
 turnip  Soy beans
Question 4 Question 11
Which of these is a pulse? Match the Pasta or Noodle product with the
 Pulses are dried lentils, peas and beans. description:
[Check Question 13]
Description Pasta
Question 5 Ribbon Shaped Pasta Farfalle
Match the part of the grain with the description Shell Shaped pasta Conchiglie
Bran
 Fiber Rich Outer Covering Flour used for Durum Wheat semolina
Germ Traditional Pasta
 Fatty acids, Vitamins, Minerals, Nutrient Buckwheat Noodles Soba
Core
Endosperm “To the Bite" Al Dente
 Majority Carbohydrate/ Starch Content
Rice Shaped Pasta Risoni
Ingredient used in Mung beans
Question 6 Cellophane Noodles
Name the two major categories of mushrooms. Short Shelf Life due to Fresh pasta
Wild and cultivated. the humidity of the
dough
Question 7 Thinnest Flat Pasta Linguini
The temperature at which an oil begins to break Noodle
down is referred as what? Stuffed pasta from one Angolotti
 Smoke point sheet folded in half

Question 8
Choose three advantages to using hydrogenated Question 12
oils [Read more on hydrogenated oils] Define Hydrogenation and give an example of a
 It has a longer shelf life hydrogenated product
 It is more affordable
 It brings a superior texture to baked goods Hydrogenation results in the conversion of liquid
vegetable oils to solid or semi-solid fats, such as
Question 9 those present in margarine
Choose the Cultivated Mushrooms from the list. margarine
[Distinguish cultivated and wild mushrooms]
Examples of cultivated mushrooms: Question 13
 Oyster Mushrooms The term generally used for dried lentils, peas and
 Shimeji beans is pulses.
 Enoki
 Button Mushroom Question 14
Match the Oil or oil Quality with the description
Question 10
Which of the following is not a short grain rice Extra Virgin Oil
variety?  The very first press of the fruit or seed,
 Basmati rice usually the lower the acidity
Pure Olive Oil
 Usually industrially refined virgin olive oil
(with the addition of virgin oil)
Olive Pomace Oil
 Oil extracted by Chemical methods with
solvents
Vegetable Oils
 Oils achieved by blending different edible
plant oils
Question 15 Question 21
Match the Vegetable with the category it belongs to Choose all the Non- Grains from the list
 Quinoa
Capsicum => Fruit Vegetable  Buckwheat
 Wild Rice
Potato => Tuber
Question 22
Fennel => Bulb Vegetable Which among these products is made from wheat?
 Couscous
Haricot Vert => Legume
Question 23
Spinach => Leaf Vegetable Match the truffle with the description:
Ginger => Rhizome Truffle Description
Black Perigord truffle The queen of truffles,
Swiss Chard => Stalk Vegetable Black with small white
veins. In season from
Romanesco => Flower Bud Vegetable November 15-March
31
Question 16 Musky or winter truffle looks like the perigord ,
Vegetables that result from the original seed that but is wider and more
has not been altered by Genetic Modification are spread out veins
called heirloom vegetables. Summer black truffle Resembles the
Perigord slightly but is
Question 17 not as fragrant.
Choose the Wild Mushrooms from the list. Available may 1-Sept
 Morels 30. Not considered by
 Chanterelles the French as a true
 Black Trumpet truffle
 Cep Burgundy or Autumn Available from
Truffle September- January.
Question 18 Dark Brown Flesh with
The two most prized truffles are the white or Alba white veins, and more
truffle from Piedmont region in Italy, and the black fragrant than the
Perigord truffle from Perigord region in France summer truffle
Smooth Black Truffle or Small, beige, gray and
Question 19 garlic Truffle marbled. Quite rare
Define the two methods of producing Oils and and has a fragrance of
name an example of an oil produced using each almonds
method. The Piedmont White An extremely strong
Truffle or Alba Truffle taste. Light Tan or dark
Response: The two methods for extracting oil are Beige on the outside.
cold and hot extraction. Found in Piedmont in
An example of an oil produced from cold extraction Italy, sometimes the
is olive oil, and lavender oil for hot extraction. south of France,
Score: not graded yet Romania and Bulgaria
Bianchetto White A more common white
Question 20 Truffle or Marzuolo truffle without a strong
The type of corn used to make Tamales is called Truffle fragrance. Found in
Hominy, which is made into a flour called Masa Sicily to Finland.
Harina. Chinese Black Truffle Widely grown and
available. Does not
have a very strong
aroma.