
Vegetable Basics & Cooking Methods
Authored by Kimberly Franklin
Life Skills
9th Grade

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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what temperature does water boil at sea level?
100°C
90°C
80°C
120°C
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is not a benefit of roasting vegetables?
Enhancing flavors
Increasing moisture content
Creating a crispy texture
Adding a smoky taste
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the ideal temperature range for roasting most vegetables?
150-200°C
200-250°C
100-150°C
250-300°C
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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