What is responsible for the green colour in spinach,green beans,and broccoli?
A) chlorophyll
B) carotenoid
C) flavonoid
D) pH
Correct Answer:
Verified
Q2: The difference between blanching and parboiling is
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
Q8: The nutritional qualities of vegetables can be
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
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