Market Forms or Veggies and Methods of cooking

The addition of baking soda in cooking vegetables toughens the vegetables.

• TRUE

• FALSE

Vegetables with a significant amount of starch absorb water.

• TRUE

• FALSE

Vitamin C is destroyed in heat during cooking.

• TRUE

• FALSE

Acid changes chlorophyll.

• TRUE

• FALSE

Protein in vegetables becomes more soluble and digestible when cooked.

• TRUE

• FALSE

Frozen vegetables can be cooked directly.

• TRUE

• FALSE

Frozen vegetables need more seasoning when cooked.

• TRUE

• FALSE

To ensure quality, overcooked vegetables.

• TRUE

• FALSE

Cook green vegetables and strong - flavored vegetables uncovered.

• TRUE

• FALSE

If the vegetable must be cooked ahead, undercook slightly and chill rapidly.

• TRUE

• FALSE