The nutritional qualities of vegetables can be preserved by:
A) cooking them as quickly as possible
B) cooking them in a small amount of liquid
C) serving them with their cooking liquid
D) all of the above
Correct Answer:
Verified
Q3: What temperatures should most fresh vegetables be
Q4: When red cabbage is cooked with an
Q5: How should you prepare dried beans?
A)rehydrate,then blanch
Q6: What is the indigestible complex carbohydrate found
Q7: What is responsible for the green colour
Q9: Which of the following is an acceptable
Q10: Vegetables are blanched to:
A)set the colour
B)remove strong
Q11: Which of the following are better choices
Q12: Vegetables garnished with sautéed almonds can be
Q13: Which of the following are not preserved
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