1.in cooking, the fibers in the vegetable are either softened or toughened.
A. Changes in color B. Changes in texture C. Water Is Lost D. All of these
2. Cooking vegetables at a short period of time helps maintain its pigment.
A. Changes in color B.Changes in Nutrients C.Water is Lost D. Changes in texture
3. While cooking minerals are washed into the cooking liquid or oxidized.
A. Changes in color B. Changes in texture C. Water is Lost D. All of these
4. This cutting technique makes diagonal cut.
A. Bias
B. Julienne
C. Dicing
D. Oblique
5. Making diagonal cut by rolling the long cylindrical vegetables is of the cutting techniques for vegetables.
B. Oblique
A. Bias
C. julienne
D. Dicing