1. Study Guide: Vegetables
1. List the nine categories of vegetables.
2. Give a couple of examples for each category.
3. What are the five guidelines for cooking vegetables?
4. How do you check for doneness of vegetables?
5. What cooking methods are suitable for cooking vegetables?
6. What are the seven ways to apply the dry cooking method?
7. Review the five ways to apply the moist cooking method.
8. What are the two ways to apply the combination cooking method?
9. Define the combination cooking method.
10. How is heat transferred?
11. What two factors causes color changes in vegetables? Explain the changes.

2. 12. How do these factors affect texture?
Other Important Information to Study For:
 What are vegetables made from?
 What temperature should they be store at?
 How best to preserve the nutritional quality?
 What types works for frying?
What does it do for the flavor?
 Pigment for all vegetables and how they are effect by acid and alkaline?
 Identify the following :
Brassica—Family Veg.
Nappa, jicama, legumes, sorrel, Nopales
Grading—What
NSF
Metals for heating
Buffalo Chopper, Mandolins, Spider
 Most important quality for Frying
 What metals not to use in cooking?
 Know the different types of knifes: French, boning, serrated, pairing, cleaver (approximate size
and use)
 Know what the following are used for: Chinoise/China Cap/ Hotel Pan/ Wok
 What is a convection oven?

3.  Know the different knife cuts: chiffonade, rondelles, diagonals, oblique-cut, lozenges, butterfly,
chop, julienne, batonnet, brunoise, small dice, medium dice, large dice paysanne, tournner,
parisiennes, gaufrette