Day 3 Review Quiz

What are the four ways in which cooking affects vegetables?

• Texture, Flavor, Color, Nutrients

• Shape, Taste, Size, Vitamins

• Smell, Appearance, Weight, Minerals

• Hardness, Sourness, Brightness, Proteins

What is the purpose of changing the texture of vegetables during cooking?

• To make them more appealing to the taste

• To make them easier to cut

• To increase their nutritional value

• To preserve their natural color

Which of the following is NOT a way to make fiber firmer?

• Adding acids

• Adding sugars

• Applying heat

• Adding alkalis

What is the term used to describe the desired degree of tenderness in vegetables?

• Crisp-tender

• Soft and mushy

• Overcooked

• Undercooked

What is the best method for cooking green vegetables to preserve their color?

• Boiling in a large quantity of water

• Adding baking soda

• Cooking uncovered

• Cooking for a long time

Which pigment is responsible for the red color in vegetables like red cabbage and beets?

• Anthoxanthins

• Flavonoids

• Anthocyanins

• Carotenoids

What is the main factor responsible for nutrient loss in vegetables during cooking?

• High temperature

• Leaching

• Plant enzymes

• Oxygen

Which cooking method is best for preserving the highest nutritional values in vegetables?

• Pressure steaming

• Braising

• Baking

• Boiling

What is the best way to maintain the color of white vegetables like cauliflower?

• Adding lemon juice or cream of tartar to the cooking water

• Cooking uncovered

• Cooking for a short time

• Cooking in a large quantity of water

What is the primary coloring compound in green vegetables?

• Anthoxanthins

• Flavonoids

• Anthocyanins

• Chlorophyll