Dehydrated vegetables are preserved and have a longer shelf life.

The ______ toughens the vegetable fibers.

Starch-rich vegetables will ___ water when cooked.

When cooking, succulent vegetables lose water and become____.

Cooking vegetables makes the protein more soluble and ____.

Vitamin C-rich vegetables will be destroyed by____.

This should not overpower the natural taste of the vegetables.

Quality cooked vegetables should be in their natural color.

Quality cooked vegetables should be free of grease.

The effect of alkali on yellow vegetables

Potatoes, squash, and sweet potatoes should be fully cooked, soft, and smooth.

Cutting vegetables uniformly and neatly adds appeal to an arrangement.

Cook the raw vegetables in a pot of boiling water until they are tender.

Effect of acid in carotene

Methods of cooking vegetables

A batter is typically used in the ___ method of cooking.

Cook green vegetables and strong–flavored vegetables uncovered.

Vegetables should be overcooked.

Effect of alkali in chlorophyll