L1LO2 Summative Test

Vegetables that have not been processed from the time they were harvested.

• Dried vegetables

• Frozen vegetables

• Canned vegetables

• Fresh vegetables

Dehydrated vegetables are preserved and have a longer shelf life.

• Dried vegetables

• Frozen vegetables

• Canned vegetables

• Fresh vegetables

The ______ toughens the vegetable fibers.

• Baking soda

• Acid

• Water

• Stock

Starch-rich vegetables will ___ water when cooked.

• lost

• absorbed

• drip

• give

When cooking, succulent vegetables lose water and become____.

• limp

• bright

• crisp

• brittle

Cooking vegetables makes the protein more soluble and ____.

• palatable

• movable

• digestible

• affordable

Vitamin C-rich vegetables will be destroyed by____.

• cold water

• heat

• rinse

• sugar

This should not overpower the natural taste of the vegetables.

• flavor

• texture

• color

• seasonings

Quality cooked vegetables should be in their natural color.

• color

• texture

• appearance

• flavor

Quality cooked vegetables should be free of grease.

• flavor

• texture

• sauce

• seasonings