Food Production General - Practice Test
Name
Email address *
________ are heat stable. *
2 points
_________________ are found in white onions. *
2 points
_________ is lost because of high temperature. *
2 points
Green vegetables because of their ____________ when cooked, for a long period at high temp. tend to lose their colour. *
2 points
Swelling of the starch grains occur during cooking of vegetables and in some circumstances, the ___________ caramelizes. *
2 points
The green colour vegetable are cooked in an _____________ medium to preserve the loss of colour. *
2 points
_________________ are found in red and purple coloured vegetables like red cabbages, beetroots, etc *
2 points
___________ is an Indian vegetable. *
2 points
A copy of your responses will be emailed to the address you provided.
Submit
reCAPTCHA
This content is neither created nor endorsed by Google. Report Abuse - Terms of Service - Privacy Policy