Some type of fat is an important ingredient in braised vegetable preparations.
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Q24: Glazed vegetables are vegetables that are given
Q25: Vegetables to be puréed must be cooked
Q26: Butter to be used for sautéing vegetables
Q27: Vegetables should be sautéed over low to
Q28: Only tender, quick-cooking vegetables are normally sautéed
Q30: Most vegetables cannot be baked from the
Q31: Except for potatoes, most vegetables to be
Q32: Breaded, fried vegetables may be held in
Q33: Vegetables to be puréed should be cooled
Q34: Math (Metric)
For each of the math questions,
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