PART 1

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EXAMINATION QUESTIONS

(1) (_a_) To what is the flavor of vegetables largely due? (_b_) How does cookery affect this?

(2) Describe the structure of vegetables.

(3) What food substances do vegetables as a class supply to the diet?

(4) (_a_) What are the legumes? (_b_) What food substance do they supply in quantity to the diet?

(5) Name the classes of vegetables and give examples of each class.

(6) (_a_) When is soaking vegetables in salt water necessary? (_b_) What proportions of salt and water are used?

(7) What effect has the application of heat on vegetables?

(8) Give an example of a method of cooking vegetables that: (_a_) wastes food material; (_b_) conserves food material.

(9) Give the reason for the use of soda in cooking vegetables.

(10) How should salt be used in the cooking of: (_a_) tender vegetables? (_b_) tough vegetables?

(11) Why should care be taken not to overcook cabbage, cauliflower, and Brussels sprouts?

(12) What is a good general rule to follow for the length of time necessary for cooking vegetables?

(13) Of what value are the sauces used to dress vegetables?

(14) Mention some methods of preparing vegetables that greatly increase their food value.

(15) What value has the addition of salt pork or bacon in the preparation of dried beans?

(16) (_a_) Why should the cover be left off the kettle during the cooking of cabbage? (_b_) What other vegetables are cooked in this way?

(17) Explain why old carrots and beets require longer cooking than young ones.

(18) (_a_) At what stage is green corn best for table use? (_b_) How may this be recognized?

(19) What value have corn pulp and bean puree?

(20) (_a_) How should cucumbers be prepared before serving raw? (_b_) How may the strong flavor of eggplant be improved?

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VEGETABLES (