Cooking Vegetables

Question 1

Things that affects cooking: (4)

Answer 1

Nutrients
Texture
Color
Flavor

Question 2

Six (6) factors that are responsible for most nutrient loss

Answer 2

High temperature
Long cooking
Leaching
Alkalis
Plant enzymes
Oxygen

Question 3

5 Dry heat cooking methods

Answer 3

Broiling and grilling
Roasting and baking
Sauteing
Pan-Frying
Deep-frying

Question 4

6 Moist heat Cooking methods (4?)

Answer 4

Blanching and Parboiling
Boiling
Refreshing
Steaming
Microwaving
Pureeing

Question 5

This method of coking retains its nutritional content and natural flavors

Answer 5

Broiling and Grilling

Question 6

Brings out the natural sweetness of many vegetables while maintaining their nutritional content. The procedures are practically the same as those for roasting meats

Answer 6

Roasting and Baking

Question 7

Prepare the needed ingredients and tools before since cooking in this process progresses immedietly

Answer 7

Sauteing

Question 8

Commonly done for cooking vegetables

Answer 8

Pan-Frying

Question 9

A common method of preparing vegetables such as potatoes, squashes, and mushrooms

Answer 9

Deep-frying

Question 10

Is a partial cooking of food for a short time, usually only a few seconds, in a large amount of boiling water

Answer 10

Blanching and Parboiling

Question 11

Most vegetables are cooked by this method

Answer 11

Boiling

Question 12

after removing them from the cooking liquid, they must be quickly chilled in ice water

Answer 12

Refreshing

Question 13

Convection steamer or put them in a basket or rack and hang them in a wok or saucepan over boiling liquid

Answer 13

Steaming

Question 14

Is done without any addtional liquid, thus preserving the nutrients

Answer 14

Microwaving

Question 15

Is a technique often used with vegetables

Answer 15

Pureeing