When preparing cauliflower, onions, white potatoes, and turnips, the pigment may be further whitened by
A) cooking the vegetable in alkaline water.
B) adding cream of tartar to the cooking water.
C) heating in the presence of copper or iron cooking utensils.
D) none of the above answers is correct
Correct Answer:
Verified
Q19: Turgor is the word that describes the
A)rigid
Q20: Vegetables containing _ should not be overheated
Q21: A group of indole-containing vegetables, called cruciferous
Q22: _ is a naturally aged and fermented
Q23: A creamy white pigment is an example
Q24: _ is a condiment made from fermented
Q25: One cup of dried beans usually yields
Q25: A red-purple pigment is an example of
Q28: The most important consideration in the selection
Q36: Potatoes contain approximately 15 percent air space.
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents