Vegetable Cookery

2. Lemon juice and vinegar _____ the cooking time
5. Most vegetables are best cooked briefly until they are _______
6. _________ or peppers are roasted to intensify their flavor and dry them out.
7. Fiber is made ______ with heat or alkalis
9. Spinach and tomatoes have _____ fiber than carrots
12. 350F
13. Eggplant can be broiled or grilled from a _____ state
15. Steamed vegetables may be less_____ than boiled vegetables
18. Fiber is made ______ with acids or sugars
20. Vegetables are cut into small pieces and cooked in their own juice Braising uses large or ______ vegetables
22. Braising uses large or ______ vegetables
23. Stalks of asparagus have _____ fiber than their tips

1. If ________ when pan-frying the oil temperature will drop and a good seal will not form.
3. When steaming, you can replace the liquid with?
4. Any sauce that is served with pan-fried or deep fried food is served ____
8. For 10 servings of sauteed leafy vegetables, you need _____ pounds
10. When boiling, vegetables should be cut into a similar ____
11. Dense or _____ vegetables require pre-cooking before being broiled or grilled.
14. What is used to start boiled vegetables
16. Based on the saute technique where honey or sugar is added.
17. ________ makes green vegetables unpleasant and mushy
19. 2 eggs:2 oz liquid
21. The first part of the breading process