1. Why Is It Important to Cut Vegetables Into a Uniform Size Before Cooking?

Week 1 Questions

Due wed week 2

1. Why is it important to cut vegetables into a uniform size before cooking?

2. Discuss several techniques used for determining the doneness of vegetables. Is carryover cooking a concern when preparing vegetables?

3. Discuss the role of acid in a cooking liquid used for preparing vegetables. Which vegetables, if any benefit from an acidic cooking environment?

4. Give two examples of plant parts used in vegetable cookery and give an example of each.

5. Under the Can You Identify your Produce section on the wikispace, click on the link provided; http://www.gaaged.org/Photos%20and%20Clipart/Produce_Identification/index.htm. Select and name 3 produce varieties you have never seen or cooked with before. Find recipes in books or online that use those foods and tell me which cooking they use: boil, blanch, roast, sauté, grill etc. Be sure to source your information.

6. Many people are very concerned about the use of genetically modified organisms (GMO’s) and bioengineered products in the foods they eat. What is the federal governments position on these foodstuffs? What organizations are working to prohibit the use of GMO’s? Why? Do you agree or disagree with their arguments? Be sure to source your information.