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Chapter 9 Prostart Test

Enter the letter for the matching Answer
incorrect
1.
rating system based on standards
incorrect
2.
japanese style breaded and deep fried veggies
incorrect
3.
food is cooked to tender enough to mince
incorrect
4.
fine chop cut
incorrect
5.
hot or cold sauce made from pureed vegetable or fruit
incorrect
6.
organ from ovary of flowering plant
incorrect
7.
sticks or pieces of raw veggies that are often seasoned
incorrect
8.
provides gloss and sheen
incorrect
9.
partially cooks veggies in boiling water
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10.
seed blend including leafy lettuce
incorrect
11.
food is cooked over a long period of time
incorrect
12.
food cooked in simmering liquid
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13.
tender greens planted in spring and harvested a few weeks later
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14.
pears melons plums
incorrect
15.
edible herb like plant
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16.
enzyme that causes browning to quickly occur
incorrect
17.
sauce made from simmering dried fruits
incorrect
18.
helps maintain fruit's structure
incorrect
19.
cutting product into cubes
incorrect
20.
browning process
A.
dicing
B.
coulis
C.
mincing
D.
tempura
E.
compote
F.
quality grades
G.
fruit
H.
summer fruits
I.
acids
J.
field mixes
K.
crudites
L.
sous vide
M.
vegetable
N.
glazing
O.
pureed
P.
caramelization
Q.
polyphenol oxidase
R.
poaching
S.
mesclun mix
T.
parboiling
Type the Answer that corresponds to the displayed Question.
incorrect
21.
grown indoors in regulated temperatures and light in nutrient enriched water
incorrect
22.
vegetable in cabbage family that survives both winter and spring
incorrect
23.
fruits with central pit enclosing seed
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24.
gas emitted from certain fruits that cause fruits to ripen
incorrect
25.
chemical process that occurs when oxygen comes in contact with fruit
incorrect
26.
apples, limes tangerines
incorrect
27.
fruits that cant tolerate frost
incorrect
28.
causes cell breakdown quickly making fruit soft
Type the Question that corresponds to the displayed Answer.
incorrect
29.
tuber veggies
incorrect
30.
fructose

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