When cooking legumes, it is important to
A) use hard water.
B) use soft water.
C) add salt at the beginning of the cooking process.
D) add an acid at the beginning of the cooking process.
Correct Answer:
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Q4: Vegetables are defined as
A) any plant or
Q15: Most vegetables are poor sources of _,
Q17: Turgor is the word that describes the
A)
Q18: The amount of _ in a vegetable
Q20: Fruits often seen masquerading as vegetables include
A)
Q22: The group of indole-containing vegetables called cruciferous
Q23: A creamy white pigment is an example
Q24: One cup of dried beans usually yields
Q25: A red-purple pigment is an example of
Q26: The optimum storage humidity for most fruits
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