Which of the following vegetables is cooked uncovered ​

1. Which of the following vegetables is cooked uncovered ​

Answer:

In boiling vegetables specially green vegetables it is advised to cook the food uncovered

Explanation:

i hope it help

thank me later

2. which of the following vegetables is cooked uncovered?

Answer:

Green vegetables should be cooked uncovered in order to avoid the vegetables to become yellow and to maintain the nutrients present in them.

3. Which of the following vegetables is cooked uncovered?a. fruit vegetables b. green vegetables c. roots and tubersd. yellow vegetables

Answer:

Boiling vegetables is very easy but care must be observed , if the cook will not do it right or else it will end up to:

1. watery

2. Flavorless

3. Tired looking veggies instead of bright and tasty one.

Over boiling vegetables makes its nutrients out of the vegetables. No matter what vegetable you are using there are things that you need to be ready before boiling, these are washing and cutting the vegetables.What is vegetable :brainly.ph/question/251968

Answer is letter b. green vegetables.

Explanation: In boiling vegetables specifically green vegetables it is advised to cook the food uncovered.

Why cooked uncovered?

• to prevent to vegetable from turning yellow.

• The nutrients on the vegetable will gone

• It look like tired veggies

• Not tasty

• Flavorless

• It will become watery

boiling point means read on: brainly.ph/question/799595

Procedure in boiling vegetables:

1. Trim, cut and peel vegetable as required

2.Add required water to the pot

3. Add salt and bring to boil

4. Place vegetable in the pot and return the water to boil.

5. Reduce the heat to simmer and cook vegetable to required doneness.

6. Drain vegetable quickly to avoid overcooking.

cooking and commercial cooking: brainly.ph/question/2185660

4. TRUE OR FALSE 1. Addition of Acid toughen fibers.2.Vitamin may be destroyed in heat like vitamin C3. Cook green vegetables and strong-flavored vegetable uncovered.4.Frozen vegetables require shorter time because they have been partially cooked.5. Use butter to enhance the flavor of most vegetables.​

Answer:

true po yan

Explanation:

good morning

5. a general rule in cookery where the vegetables must be cooked enough A. do not overcooked B. cut vegetables uniformly C. use of baking soda D. uncover flavored veges ​

Answer:

a general rule in cookery where the vegetables must be cooked enough

Explanation:

A. do not overcooked

6. Write S if the statement is about selection of vegetables and write R if it is a rule in cooking vegetables. 1. Start with boiling, salted water when boiling green vegetables and other vegetables that grow above the ground, Roots and tubers are started in cold, salted water for more even cooking 2. Consider how the vegetable is for (salad, soup, sandwich, etc.) 3. Cook green vegetables and strong-flavored vegetables uncovered.4.fresh vegetables should not be withered5. Cut vegetables uniformly for even cooking.pahelp po pls thank youu <33​

Answer:

1.R

2.S

3. S

4.S

5. R

sana po makahelp thank you

7. Development:Answer the following problems:1. Josiah start grilling fresh vegetables at 3:10 PM. The vegetables will be done toperfection in exactly 15 minutes. What time will the vegetables be finished?2. Francis is baking cupcakes for school. They must cook for 1 hour before she canfrost them. If the cupcakes finish baking at 12:15 PM., what is the earliest time francis can begin to frost them?3. Isidore makes a delicious yema casserole that has to cook for 45 minutes coveredand 20 minutes uncovered. If Isidore starts baking yema casserole at 4:40 PM, whattime will he finish cooking?pa answer po please​

1. 3:25 pm

2. 1:15 pm

3. 5:45 pm

#CarryOnLearning

8. Which of the following is not a ""job dimension"" that jobs theory might uncover?

Which of the following is not a ""job dimension"" that jobs theory might uncover?

•Demographic information

•Functional requirements

•Financial requirements

•Personal identity

Explanation:

that's all I know,I hope this answer will help you ☺️

#KEEP_ON_STUDYING

Explanation:

yan ang sagot kojan salamat po

9. Which dry heat cooking method usually incorporates larger pieces of meat cooked uncover in the oven​.

Answer:

Roasting

Explanation:

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat sources.

10. strong flavored vegetables should be cooked uncovered, true or false? ​

Answer:

TRUE

TO COOK STRONG FLAVORED VEGETABLE

FOR IT TO COOK MORE BETTER AND SOME OF THE FLAVOR WILL EVAPORATE

11. 7. Which of the following vegetables is cooked uncovered? A. Fruit vegetables B. Green vegetables C. Roots and tubers D. Yellow vegetables

Answer:

B.Green vegetables

Green vegetables is an cooked uncovered

12. Which of the following vegetables is cooked uncovered?a. fruit vegetablesb. green vegetablesc. roots and tubersd. yellow vegetables

B. Green vegetables

are cooked uncovered.

#Answerfortrees

13. to cook uncovered without water?​

Answer:

hope its help

brainliestfollowheartstar

Answer:

1) roasting.to cook uncovered without water usually done in an oven.

2) frying.to cook in hot oil or shortening.

3)Pan-frying. to cook in small amount of oil or shortening.

4)deep fry.to cook immersed in large amount of oil or shortening.

5) boiling.to cook in liquid at boiling point.

6)stewing...

7) streaming..

8) broiling...

Explanation:

hope it helps

14. true or false 1.cook vegetables as quickly as possible. 2.Buy brightly colored vegetables and with blemish free surfaces. 3.short storage time diminishes nutrient levels and taste. 4.place root vegetables in a cool,dark place. 5.all vegetables must be washed before storing. 6.boil green vegetables uncovered to allow the natural acids to escape.7.Deep frying and stir-frying are used both for high moisture vegetables like leafy vegetables 8.Grilling technique apply an intense heat that gives the vegetables it's rich,bold flavor. 9.Uneven size of legumes will make cooking even. 10. Add fresh herbs toward the end of cooking for its flavor and color​

answer:

1.false

2.true

3.true

4.false

5.true

6.false

7.true

8.true

9.false

10.false

sana makatulong

15. Which of the following vegetables is cooked uncovered? a. fruit vegetables b. green vegetables c. roots and tubers d. yellow vegetables

Answer:

B. Green Vegetables

Explanation:

Examples: Green Beans, Spinach

Pigments: Cholorophyll

Cooking: cook uncovered with a lot of water and no acid or alkalis

16. IS IT TRUE OF FALSEDirections: Write TRUE if the statement is correct anithe statement isnot correct.1. Change in color is one of the effects of cooking vegetables but cooking it for ashort time helps maintain the color of vegetables.2. Don't overcook, cook green vegetables and strong - flavored vegetablesuncovered and seasoning should not mask the natural flavor are some of thegeneral rules of vegetable cookery,3. Boiling and steaming are ways of cooking vegetables by means of draining it assoon as they cooked and then cool quickly under cold water to preventovercooking from the residual heat.4. Baking is the best way to cook starchy vegetables because dry heat producesdesirable texture.5. Canned vegetable is a market form of vegetables that is drain and place half itsliquid into the cooking pot and bring it to a boil.​

Answer:

1. False

2. true

3. true

4. false

5. true

Answer:

1. true

2.false

3.false

4.true

5.true

:))))

17. why do we need to cook the green vegetables and strong flavored vegetables uncovered?​

why do we need to cook the green vegetables and strong flavored vegetables uncovered?​Answer:

Roots and tubers are started in cold, salted water for more even cooking. Cook green vegetables and strong-flavored vegetables uncovered. To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid.

18. What market form of vegetables includes all produce that are newly harvested and have not been processed? A. Canned B. Dried C. Fresh D. Frozen _______2. These are the methods used in dried vegetables EXCEPT one. A. Air drying B. Drum drying C. Freeze drying D. Heat drying _______3. What standard of quality used in cooked vegetables should not be too strong and should not mask the natural garden flavors? A. Flavor B. Sauces C. Seasonings D. Texture _______4. A factor in the selection of vegetables used in culinary arts where fresh vegetables should not be withered. A. Color B. Firmness C. Season D. Storage _______5. Which of the following is NOT the general rule of vegetable cookery? A. Cook green vegetables and strong-flavored vegetables uncovered B. Cut vegetables uniformly for even cooking C. Don’t overcook D. Use baking soda with green vegetables​

Answer:

1.C

2.D

3.D

4.C

5.C

YAN NA PO SANA NAKATULONG PI

19. Let's Do This IV. Fill in the Blanks. While the missing word to complete the statement. Choose your answer in th given choice inside the box. SELECT VARIOUS KINDS OF VEGETABLES ACCORDING TO A GIVEN MENU vegetables requires shorter time in cooking because they have been partially cooked. for even 2. Com on the cob and vegetables that freeze in solid block like squash, should be cooking 3. Add less Most frozen vegetables are slightly salted during processing. 4. Add vegetables and heat to serving time. Do not for a long time. 5. Use to enhance the flavour of mot vegetables. 6. Vegetables contain high amount of leafy and succulent vegetables lose water and become limp 7. Cooking for a short time, helps maintain The effect of heat, acid, alkali, and metal on th pigment. 8. Never use with green vegetables. 9. vegetables uniformly for even cooking. 10. Cook green vegetables and strong - flavored vegetables THAWED BOIL UNCOVERED SALT BUTTER COLOR WATER COLOR BAKING SODA CUT​

Answer:

penge points:(((

Explanation:

points nga hehhe

20. Prepare Vegetable Dishes For this lesson, perform mise en place in preparing vegetables will be introduced to you. Specifically, this module will help you to: 1. Identify market forms of vegetables 2. Select various ways of cooking vegetables. 3. Understand the effects of cooking vegetables Multiple Choices Directions: Read each question carefully. Write your answer in the module. 1. Change in color is one of the effects of cooking vegetables but cooking it for a short time helps maintain the __________ of vegetables. A. taste B. color C. texture D. fiber 2. Which among the following is NOT part in the general rules of vegetable cookery? 3 TLE 10-COOKERY Quarter 2-Week 2 A. Don’t overcook B. Cut vegetables uniformly for even cooking. C. Cook green vegetables and strong – flavored vegetables uncovered. D. Seasoning should not mask the natural flavor. 3. One way of cooking vegetables by means of draining it as soon as they cooked and then cool quickly under cold water to prevent overcooking from the residual heat. A. Boiling and steaming C. sautéing and pan-frying B. Braising D. deep-frying 4. It is the best way to cook starchy vegetables because dry heat produces desirable texture. A. Boiling and steaming C. sautéing and pan-frying B. Baking D. deep-frying 5. A market form of vegetables that is drain and place half its liquid into the cooking pot and bring it to a boil. A. Canned vegetables C. fresh vegetables B. Thawed vegetables D. canned vegetables 6. It can be used to enhance the flavor of most vegetables. A. Butter B. salt C. vinegar D. oil 7. In cooking vegetables, texture change because _________________ . A. Addition of acid toughens fibers of vegetables B. Vegetables contain high amount of water C. Vegetables has little effect and very soluble D. Used to maintain the color of the vegetables 8. Don’t overcook, prepare vegetable close to service time and cut vegetables uniformly for even cooking are some of the general rules in ____________________. A. Seafood cookery B. vegetable cookery C. starches cookery D. egg cookery 9. What is the color of the vegetables according to the standard quality of cooked vegetables? A. Pale and not bright C. bright and natural color B. bright but not natural color D. Dull and little bright 10. It requires shorter time in cooking because they have been partially cooked. A. Frozen vegetables C. fresh vegetables B. Thawed vegetables D. canned vegetables

1.C
2.B
3.C
4.C
5.A
6.A
7.B
8.C
9.C
10. A

21. TRUE OR FALSE 1. Vegetables provide nutrients vital for health and maintenance of your body. 2. Always use baking soda with green vegetables. 3. Strong flavored vegetables should be cooked uncovered. 4. Acid vegetables are combined to green vegetables just before serving. 5. Cooking vegetables should be longer to help maintain color.

Answer:

1. True

2.False

3.True

4.False

5.False

Answer:

1. true

2. false

3. false

4. true

5. false

Explanation:

22. Which of the following vegetables are cooked uncovered? * 1 point A. Fruit vegetables B. Green vegetables C. Roots and tubers D. Yellow vegetables

Answer:

B. Green vegetables

Explanation:

In boiling vegetables specifically green vegetables it is advised to cook the food uncovered.

23. a. Cooking in Liquid f. Deep Frying b. Blanching g. Pan-broiling c. Roasting h. Pan-frying d. Broiling i. Parboiling e. Baking j. Braising_____1. Involves plunging vegetables into boiling water briefly, then immediately into cold water to stop the cooking process._____2. This method involves covering a less tender cut of meat with liquid and simmering in a covered kettle until tender and well-done. _____3. It is similar to pan-broiling, except that meat is cooked in a small amount of fat. _____4. It means cooking by direct heat from a flame, electric unit, or glowing coals. _____5. Used to partially cook vegetables before another method of cooking _____6. A method of cooking in steam trapped and held in a covered container or foil wrap. _____7. Cooking in an uncovered pan over direct heat. Fat that cooks out of the meat is drained off. _____8. Vegetables are cooked at a lower temperature for a long period of time. _____9. Vegetables in this method are coated in batter then submerged in hot oil _____10. A cooking method in which meat is surrounded and cooked by heated air, usually in an oven​

Answer:

1. B. Blanching

2. A. Cooking in Liquid

3. H. Pan- frying

4. D. Broiling

5. I. Parboiling

6. J. Braising

7. G. Pan Broiling

8. E. Baking

9. F. Deep Frying

10. C. Roasting

24. One way of cooking vegetables by means of draining it as soon as they cooked and then cool quickly under cold water to prevent overcooking from the residual heat. A. Boiling and steaming C. sautéing and pan-frying B. Braising D. deep-frying 2. Changes in color is one of the effects of cooking vegetables but cooking it for a short time helps maintain the __________ of vegetables. A. Taste B. color C. texture D. fiber 3. A market form of vegetables that is drain and place half its liquid into the cooking pot and bring it to a boil. A. Canned vegetables C. fresh vegetables B. Thawed vegetables D. canned vegetables 4. Which among the following is NOT part in the general rules of vegetable cookery? A. Don’t overcook B. Cut vegetables uniformly for even cooking. C. Cook green vegetables and strong – flavored vegetables uncovered. D. Seasoning should not mask the natural flavor. 5. It is the best way to cook starchy vegetables because dry heat produces desirable texture. A. Boiling and steaming C. sautéing and pan-frying B. Baking D. deep-frying 6. Don’t overcook, prepare vegetable close to service time and cut vegetables uniformly for even cooking are some of the general rules in ____________________. A. Seafood cookery B. vegetable cookery C. starches cookery D.egg cookery 7. It can be used to enhance the flavor of most vegetables. A. Butter B. salt C. vinegar D. oil 8. In cooking vegetables, texture change because _________________ . A. Addition of acid toughens fibers of vegetables B. Vegetables contain high amount of water C. Vegetables has little effect and very soluble D. Used to maintain the color of the vegetables 9. What is the color of the vegetables according to the standard quality of cooked vegetables? A. Pale and not bright C. bright and natural color B. bright but not natural color D. Dull and little bright 10. It requires shorter time in cooking because they have been partially cooked. A. Frozen vegetables C. fresh vegetables B. Thawed vegetables D. canned vegetables

Answer:

2.b 3.a 4.b 5.c 6.c 7.a 8.c 9.c 10.a

Explanation:

25. which of the following are step use by scientits to slove problem and uncover facts​

Answer:

scientific method po yata ung answer

26. 30. which green leafy vegetable ca be used as an underliner or base in the preparation of salad.A.lettuce b.mushroom c.tomatoes d. tuber28.whichbof the following vegetables is cooked uncovered?A.fruist vegetables b.green vegetabes c.roots and tubers d.yellow vegetables​

Answer:

Q30) A. Q2) B.

Explanation: Thats all i hope it would help you hihi

27. 1. Most frozen vegetables are slightly salted during processing2. Prepare vegetable as close to service time as possible and in small quanftes,3. If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service fire4. Add vegetables and heat to serving time. Do not boil for a long time.5. Cooking for a long time, helps maintain color,6. Vegetables should be cooked separately for different cooking times, and then combined7. Never use baking soda with green vegetables.8. Cut vegetables uniformly for even cooking,9. Cook green vegetables and strong - flavored vegetables uncovered.10. Frozen vegetable requires shorter time in cooking because they have been partially cookedBASE ON MY MODULE ANG ISADAGOT EH HAPPY FACE IF YOU AGREE TO THE STATEMENT AND SAD FACE IF YOU DON'T AGREE THE STATEMENT pa sagot a.s.a.p :) ​

Answer:

1. :)

2. :)

3. :(

4. :)

5. :(

6. :)

7. :)

8. :)

9. :)

10. :)

28. To cook uncovered without water, it is usually done in over​

Answer:

Roasting is cooking food uncovered in hot air. The term usually refers to the cooking of meat. For example, a turkey or a leg of lamb is roasted. In roasting, the meat is usually placed on a rack in a shallow pan and cooked uncovered in an oven.

Explanation:

i hope its help

29. To cook uncovered in dry heat?​

Answer:

no just cook in stove

Explanation:

no need to cook in the sun

30. a vegetable that's not cooked uncovered​

Answer:

Green vegetables

Explanation:

In boiling vegetables specifically green vegetables it is advised to cook the food uncovered.

Answer:

vegeis / vegetable po

Explanation:

plsss mark nyo po ako ng braikest kailangan ko lang po talaga