Home Economics: Cooking Vegetables, Legumes and Fruits

Water soluble Vitamins B and C can be easily lost during cooking.

• True

• False

Baking Soda is destructive to vitamin E, when added to pulses to tenderized them when cooking.

• True

• False

Cutting vegetables as large as possible reduces the presence of oxidation that destroys some vitamins.

• True

• False

Vegetables should be cooked without skin in a minimum amount of boiling water to conserve its nutrients.

• True

• False

Fat soluble vitamins D and K are leached into the water when boiling vegetables.

• True

• False

Beets are found in the vegetable category called Tubers.

• True

• False

Tomatoes are found in the Bulb category of vegetables.

• True

• False

Vegetables contain a very high amount of water.

• True

• False

The green colour of leafy vegetables become yellow in colour when cooked.

• True

• False

Vitamin A is found in green leafy vegetables.

• True

• False