6.4 Concept Review Legumes

  1. Describe two appropriate ways of soaking dried legumes before cooking.

 

 

 

  1. What ingredients were included in dried legume recipes to add complementary proteins?

 

 

 

  1. When are salt and acid added in preparation of dried legumes?

 

 

 

  1. What is the purpose of adding fat to the cooking water for dried legumes?

 

 

 

  1. Why must legumes be soaked and/or pressure-cooked in preparation?

 

 

 

License

Icon for the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License

Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.