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Subel. Y5
9 questions
Subelement Y5

CULINARY APPLICATIONS

Section Y5A

Basic preparation methods

What is the first step in preparing most yam dishes?

  • Freezing
  • Fermentation
  • Correct Answer
    Peeling and cleaning
  • Grinding into flour
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Why should gloves be worn when peeling some varieties of yams?

  • Correct Answer
    They may cause skin irritation due to calcium oxalate crystals
  • Their juice permanently stains skin
  • They emit harmful radiation
  • They attract dangerous insects
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What is the most common basic cooking method for yams worldwide?

  • Raw consumption
  • Fermenting
  • Smoking
  • Correct Answer
    Boiling
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What is "fufu" in West African cuisine?

  • A yam-based alcoholic beverage
  • Correct Answer
    A pounded yam paste eaten with stews
  • Yam leaves prepared as a salad
  • Yam seeds roasted as snacks
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How should yams be stored after peeling but before cooking?

  • In warm water at room temperature
  • Exposed to air for at least 12 hours
  • Correct Answer
    In cool water with lemon juice or vinegar to prevent browning
  • Wrapped in aluminum foil and heated
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What precaution should be taken when preparing bitter varieties of yams?

  • Correct Answer
    Extended boiling with multiple water changes
  • Eating only with dairy products
  • Consumption limited to one tablespoon daily
  • Exposure to ultraviolet light for 24 hours
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Which cooking method best preserves the nutritional content of yams?

  • Deep frying
  • Prolonged boiling
  • Microwaving on high power
  • Correct Answer
    Steaming
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What technique is used to make yam "chips" or crisps?

  • Freeze-drying only
  • Correct Answer
    Thinly slicing and deep frying or baking
  • Boiling followed by air drying
  • Fermenting slices for 30 days
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What preparation method is used to make "poi" from yams in Pacific Island cuisines?

  • Drying and grinding into flour
  • Roasting with the skin on
  • Correct Answer
    Cooking and pounding into a fermented paste
  • Juicing and boiling down to a syrup
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Go to Y4C Go to Y5B
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