2.5 Concept Review Effect of Cooking Method on Flavor and Other Attributes of Vegetables
- Were results of various cooking methods the same for all the vegetable flavor groups? If there was a difference in the quality of products, explain.
- Are the best methods for flavor, nutrient retention and appearance consistent? If not, what conflicts exist? What compromise do you suggest?
- Discuss the feasibility of using a pressure saucepan to cook fresh vegetables.
- What factors make it difficult to specify the exact cooking time for a vegetable?
- What factors make it difficult to specify the exact amount of water needed to cook vegetables in a small amount of water?
- What are the advantages to cooking vegetables in a small amount of water?
What disadvantages are there?
- How do microwave-cooked vegetables compare in flavor and texture to conventionally cooked counterparts?
- How do appropriate cooking methods for frozen vegetables differ from those for fresh?
