INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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cook vegetables close to service time
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cut vegetables into uniform pieces
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separate tough part from tender part
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cook different kinds vegetables together
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Detailed explanation-1: -DONENESS: A vegetable is said to be done when it has reached the desired degree of tenderness. This stage varies from vegetable to vegetable. Some such as eggplant (urinal) and pumpkin (doodah/lauki) are considered properly cooked when they are quite soft.
Detailed explanation-2: -Cook it until it is tender, and don’t worry too much about overcooking. Stick a knife or fork into the vegetable. When that vegetable yields easily to such prodding, then it’s done.
Detailed explanation-3: -Wash all fruits and vegetables except alfalfa sprouts, bean sprouts, mushrooms, and bananas. Soak vegetables, such as cauliflower, broccoli, cabbage and Brussels sprouts, 30 minutes in cold water containing a tablespoon of salt per gallon to loosen soil and remove insects.