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27: In Review Questions
The amount of _____ in a vegetable determines the appropriate cooking method to use and the length of cooking time.
True or false. Proper cooking removes the bitterness of vegetables such as cabbages and onions.
A. True
B. False
True or false. Vegetables cooked al dente should have a crisp, crunchy texture.
A. True
B. False
Describe how to check the doneness of cooked vegetables.
Cooking vegetables in a covered pot with water and lemon juice creates a(n) _____ cooking environment.
Why are vegetables shocked after blanching?
True or false. Blanched vegetables should be stored in water to keep them moist.
A. True
B. False
Blanched vegetables should be sautéed in _____ butter over _____ heat.
How does steaming destroy the color of green vegetables?
How do braised vegetables differ from stewed vegetables?
Why should salt and acidic ingredients be added to dried beans at the end of the cooking time?
List four dry-heat cooking methods used for vegetables.
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