Question 1
Which of the following does NOT generally occur when vegetables are cooked?
◦ Some vitamins are oxidized
◦ Starch swells and gelatinizes
◦ Some volatile acids are driven off
◦ Some vitamins are released into the steam
Question 2
Which of the following groups of pigments is soluble in fat, and only slightly soluble in water?
◦ Betalains.
◦ Carotenoids.
◦ Anthocyanins.
◦ Anthoxanthins.