It is important to control the factors that destroy nutrients, because these factors may also destroy __________.
A) color
B) flavor
C) texture
D) all of these
Correct Answer:
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Q20: What color will carrots be after they
Q21: Asparagus is most likely to turn _
Q22: When cooking green vegetables, which of the
Q23: _ is/are the most stable pigment(s) because
Q24: Which of the following is not a
Q26: Which of the following is one of
Q27: Vegetables should not be soaked for long
Q28: When peeling vegetables, be sure to _.
A)
Q29: Chef Stavros has 20 lb of green
Q30: If you need 20 lb EP of
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