TLE Flashcards
1
Q
BUS0 ARAPI 201
A
2
Q
- Baking -Cooking starchy vegetables using heat of
A
3
Q
the
A
4
Q
rather than range top. Starchy
A
5
Q
vegetables are baked because the dry heat
A
6
Q
produces a desirable texture.
A
7
Q
ven
A
8
Q
- Deep - frying vegetables large enough to coat with
A
9
Q
breading or batter may be fried..
A
10
Q
Quick- cooking vegetables can be fried raw. Some
A
11
Q
may be precooked by simmering or steaming
A
12
Q
briefly to reduce the cooking time in frying.
A
13
Q
4 EFFECTS OF COOKING VEGETABLES
A
Changes in Color
Changes in Texture
Changes in Nutrients
Water is either lost or absorbed
