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Author Question: A key reason that the addition of baking soda to the cooking water of green vegetables is NOT ... (Read 113 times)

AEWBW

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on: Aug 1, 2020

Question 1

A grade designation that may be used on many canned or frozen vegetables is
◦ U.S. Prime.
◦ U.S. No. 1.
◦ U.S. Select.
◦ U.S. Grade B.

Question 2

A key reason that the addition of baking soda to the cooking water of green vegetables is NOT recommended is because
◦ the vegetables will become remain too firm.
◦ vitamin C and thiamin in the vegetables will be destroyed.
◦ the vegetables will become a dull, yellowish green color.
◦ a strong soda flavor is usually perceptible.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by AEWBW on Aug 1, 2020

Kjones0604

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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AEWBW

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Reply 2 on: Aug 1, 2020
Gracias!

robbielu01

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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