Vegetable Basics & Cooking Methods

What is the main reason for boiling vegetables in water?

• To increase their nutritional value

• To soften them

• To preserve their color

• To make them inedible

At what temperature does water boil at sea level?

• 100°C

• 90°C

• 80°C

• 120°C

Which of the following is not a benefit of roasting vegetables?

• Enhancing flavors

• Increasing moisture content

• Creating a crispy texture

• Adding a smoky taste

What is the purpose of making vegetable puree?

• To preserve vegetables for longer periods

• To create a base for soups and sauces

• To increase the fiber content of vegetables

• To make vegetables easier to digest

Which of the following methods is effective in preserving vegetable pigments?

• Long-term boiling

• Adding a pinch of salt while boiling

• Blending vegetables at high temperatures

• Quick blanching and cooling

What is the ideal temperature range for roasting most vegetables?

• 150-200°C

• 200-250°C

• 100-150°C

• 250-300°C

How does adding acid (like lemon juice) when boiling vegetables affect their pigments?

• It brightens green pigments

• It fades all vegetable pigments

• It has no effect on pigments

• It darkens red pigments

Why is it important to not overcook vegetables when boiling?

• It can make them too crispy

• It can cause loss of nutrients

• It can turn them into a puree

• It can enhance their flavor

What is a common method to make vegetable puree smoother?

• Freezing the vegetables before pureeing

• Adding large amounts of water during pureeing

• Straining the puree through a fine mesh

• Roasting the vegetables before pureeing

Which of the following vegetables would not be ideal for roasting?

• Potatoes

• Carrots

• Lettuce

• Onions