CHAPTER 1

Question 1

4 EFFECTS OF COOKING VEGETABLES

Answer 1

Changes in Color
Changes in Texture
Changes in Nutrients
Water is either lost or absorbed

Question 2

Heating generally softens fiber

Answer 2

Cellulose and hemicellulose

Question 3

Toughen the fibers

Answer 3

Addition of acid

Question 4

Soften the hemicellulose

Answer 4

Addition of alkali like baking soda

Question 5

Firmness or delay of softening due to reaction of calcium

Answer 5

Addition of lime

Question 6

Vegetables contain high amount of water

Answer 6

like leafy succulent vegetables lose water become limp

Question 7

Vegetables with significant amount of starch absorb water because

Answer 7

Hygroscopic property of starch

Question 8

Carbohydrates
-moist heat cooking
- dry heat cooking

Answer 8

• gelatinization of starch
• dextrinization of starch

Question 9

What will happen to the protein

Answer 9

Become more soluble and digestible

Question 10

What will happen to the protein

Answer 10

Become more soluble and digestible

Question 11

Vitamin may be destroyed in?

Answer 11

Heat like vitamin c

Question 12

Vitamins may be destroyed due to

Answer 12

Heat and the vitamin c

Question 13

Minerals are washed into

Answer 13

Cooking or oxidized