1. Multiple Choice Write Only The Letter Of The Correct Anewer, 1. Wat Vegetable Nutrient Becomes More Soluble And Digestible During Cooking? , A Carbohydr

1. Multiple Choice Write only the letter of the correct anewer

1. Wat vegetable nutrient becomes more soluble and digestible during cooking?
A Carbohydrate
B. Minerals
C Protein
D. Vitamin C
2 Market form of vegetables wherein the vegetables are often blanched, or cooked quickly in boiling water, and then shooked in loe water to stop the cooking process
A Canned
B. Dried
C Fresh
D Frozen
3 What is the best cooking method used for starchy vegetables because this produces a desirable texture?
A. Boiling & steaming
B. Sautéing and pan frying
C. Braising
D. Baking
4. Whaf vegetable absorbs water during cooking because of its starch content?
A Ball pepper
B Cabbage
C. Dried Beans
D. Snap beans
6. What should you do to prevent overcooking of vegetables?
A Place in the refrigerator
B Use slow fire when cooking,
C Cool quickly under cold water
D Drain the water and leave in the pot to cool
6. Whaf vegetable loses water and becomes limp during cooking because of its high moisture content?
A Bell pepper
B. Cabbage
C.Dried beans
D. Snap beans
7. Your friend always complains about being served with overcooked boiled vegetables at home, what should she do to prevent this?
A She should boil the water before adding the vegetables
B. She should saute the vegetables before boiling or simmering
C. She should use low heat temperature when boiling and simmering vegetables D. She should drain the vegetables as soon as they are cooked and then cooled quickly under cold water
8. Some vegetables may be precooked by simmering or steaming briefly before deep frying to
A Bring out flavors of vegetables
B Reduce the cooking time in frying
C. Improve texture of the vegetables
D Prevent vegetables from overcooking 9. What is the best cooking method used for starchy vegetables because this produces a desirable texture?
A Boiling & steaming
B. Sautéing and pan-frying
C. Braising
D. Baking
10. Cooking vegetables wherein blanched or raw vegetables are placed in the pan then liquid is added to cover the vegetables then cooked slowly
A. Braising
B Boiling & steaming
C. Deep frying
D. Sautting and pan-frying

 

Answer:

1.d.

2.d.

3.b.

4.b.

5.a.

6.c.

7.a.

8.c.

9.b.

10.c.

Explanation:

pa brainleys nalang po thanks