Vegetables are "shocked" by __________.
A) being started in boiling water
B) being sautéed before they are boiled
C) being drained and cooled with cold water as soon as they have finished boiling or simmering
D) none of these
Correct Answer:
Verified
Q1: Vegetables are least likely to be _.
A)
Q2: Nearly all vegetables may be boiled or
Q4: Which of the following methods produces results
Q5: Which statement is incorrect?
A) Most vegetables should
Q6: If you compare the methods of sautéing
Q7: Stir-frying is most similar to _.
A) broiling
B)
Q8: It is important not to overload the
Q9: When vegetables are braised, _.
A) fat is
Q10: For which of the following vegetables would
Q11: Ratatouille is a _.
A) Chinese rodent casserole
B)
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