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Assignment Questions - 14164_358
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Assignment Questions - 14164_360
4-27. When you are paring fresh fruits, discoloration  can  be  prevented  by which of the following actions? 1. Dipping  the  fruit  in  vinegar 2. Dipping the fruit in a solution  of  baking  soda  and water 3. Covering  the  fruit  with  water 4. Covering  the  fruit  with  lemon juice 4-28. Which of the following procedures should  you  use  to  wash  leaf-type vegetables such as spinach? 1. Wash in several changes of cold water draining the water each time 2. Wash in several changes of cold water  using  a  strainer 3. Wash in several changes of cold water lifting out the vegetables  each  time 4. Soak vegetables in cold salt water for a least one-half hour 4-29. You  should  cook  canned  vegetables using  which  of  the  following methods? 1. Discard the liquid and steam the  vegetables  for  10  minutes 2. Boil for 5 minutes in the liquid that was in the can 3. Simmer in a covered stockpot for 20 minutes 4. Bring to a boil just before they are to be served IN  ANSWERING  QUESTIONS  4-30  THROUGH  4-33, SELECT  THE  METHOD  FOR  COOKING  VEGETABLES THAT MATCHES THE DESCRIPTION GIVEN AS THE QUESTION. 4-30. This method is faster than other methods and helps to preserve the fresh  appearance  and  nutritive value  of  the  vegetables. 1. Baking 2. Simmering 3. Steaming 4. Roasting 31 4-31. Use of dry heat with the addition of little or no water. 1. Deep-fat  frying 2. Simmering 3. Baking 4. Oven  frying 4-32. The  vegetables  should  be  tender  and cut in uniformly sized pieces. 1. Oven  frying 2. Deep-fat  frying 3. Stir-frying 4. Baking 4-33. This method of cooking is also referred to as sauteing. 1. Searing 2. Stir-frying 3. Deep-fat  frying 4. Panfrying 4-34. Progressive  vegetable  cookery accomplishes all EXCEPT which of the  following  objectives? 1. Ensures  a  continuous  supply  of freshly  cooked  vegetables  is available 2. Helps  control  waste 3. Diminishes  the  flavor  of vegetables 4. Allows  cooking  of  several  small batches 4-35. For which of the following reasons is it better for you to undercook vegetables  rather  than  overcook them? 1. To  preserve  color 2. To maintain the crisp or crunchy  texture 3. To  shorten  the  cooking  time 4. To conserve the nutrient content

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