Cooking Vegetables in Water

1. Which vegetable below would benefit most from being boiled?

• a) 
  
• b) 
  
• c) 
  
• d) 
  

2. Frozen vegetables need to be thawed before being boiled or simmered.

• a)  True
• b)  False

3. Frozen vegetables are not as healthy as fresh vegetables.

• a)  True
• b)  False

4. The most common cooking method for preparing crudités is:

• a)  stewing.
• b)  steaming.
• c)  blanching.
• d)  parboiling.

5. Properly-cooked boiled or simmered vegetables such as potatoes, beets and Brussels sprouts should still be crunchy.

• a)  True
• b)  False

6. Which vegetables have been properly prepared for boiling, simmering, blanching or parboiling?

• a) 
  
• b) 
  

7. Vegetables that have been shocked in an ice bath to stop the cooking process should be:

• a)  kept in the ice water until ready to use.
• b)  removed from the ice water and stored until ready to use.
• c)  finished immediately with another cooking method.

8. Starchy vegetables, such as potatoes, should be boiled – not simmered.

• a)  True
• b)  False

9. When boiling or simmering vegetables:

• a)  they should have enough room to move about the pot without being overcrowded.
• b)  the water should be seasoned with salt.
• c)  the main objectives are to preserve flavor, color and texture.
• d)  all of the above.

10. To which vegetable can you add an acid to enhance its color?

• a) 
  
• b) 
  
• c) 
  

11. Parboiled vegetables are vegetables that have been cooked:

• a)  just past the raw stage.
• b)  to the almost “al dente” stage.
• c)  to the “just-tender” stage.

12. Which vegetable below will maintain its natural, vibrant color if covered with a lid during cooking?

• a) 
  
• b) 
  
• c)