When cooking vegetables  fibers are either softened or toughened.

• True

• False

Vegetables contain high amount of water, leafy and succulent vegetables absorb water and become limp.

• True

• False

Cooking vegetables for a short time, helps maintain color.

• True

• False

Protein content of vegetable become more soluble and digestible when cooked.

• True

• False

Prepare vegetable as close to service time as possible and in small quantities.

• True

• False

Cut vegetables uniformly for even cooking.

• True

• False

Cook green vegetables and strong – flavored vegetables uncovered.

• True

• False

Cooked vegetables to the right degree of doneness

• True

• False

Seasonings should not mask the natural flavors of cooked vegetables

• True

• False

Vegetables should be cooked separately for different cooking times, and then combined

• True

• False