CCA Vegetable & Starch Preparation Flashcards

What cooking technique involves briefly submerging vegetables in boiling water and then immediately transferring them to ice water?

Answer: Blanching

Blanching uses a quick boil followed by an ice bath to stop cooking, set color, and partially cook vegetables.

Which potato variety is best suited for fluffy mashed potatoes due to its high starch content?

Answer: Russet

Russet potatoes are high-starch, low-moisture potatoes that break down easily, producing a light and fluffy mash.

What does the term 'al dente' mean when applied to cooking pasta or vegetables?

Answer: Firm to the bite

Al dente is an Italian phrase meaning 'to the tooth,' indicating food that is cooked but still offers slight resistance when bitten.

What is the standard water-to-rice ratio when cooking long-grain white rice using the absorption method?

Answer: 1 part rice to 2 parts water

The standard absorption method uses a 1:2 ratio (rice to water), ensuring all water is absorbed and the rice cooks evenly.

Which knife cut produces a fine dice of approximately 1/8-inch (3mm) cubes?

Answer: Brunoise

Brunoise is the finest standard dice cut, measuring 1/8 inch on each side, often produced by first cutting julienne strips then cross-cutting.

Which cooking method preserves the most water-soluble vitamins in vegetables?

Answer: Steaming

Steaming keeps vegetables out of direct contact with water, preventing water-soluble vitamins like C and B vitamins from leaching out.

The Maillard reaction, which contributes to browning and flavor development in roasted vegetables, is a reaction between:

Answer: Amino acids and reducing sugars

The Maillard reaction occurs between amino acids and reducing sugars at high heat, producing hundreds of flavor and color compounds.