Vegetable Dish

2. Temperature lower that 40 degree Fahrenheit allow the bacteria to _________ in a frozen food.
4. This method of cooking is best to cooked vegetables without damaging them to maintain nutrients and freshness.
9. Vegetables like eggplant, cucumbers, squash, and tomatoes are best store in what temperature?
10. The process of bringing vegetables from a frozen state to a temperature where they can be cooked or eaten.
11. Dropping vegetables into boiling water briefly and immediately submerge the vegetable into ice water.
12. A vegetable cooking method that is similar to sauté but with the vegetables cut into smaller pieces and often toss.
14. Should be stored in room temperature unless ripe.

1. A method of cooking that the small liquid is heated until it forms gentle quick moving bubbles and serve with the liquid as serve with the liquid as sauce.
3. The process of softening vegetables without stripping off the nutrients.
4. should be stored in a cool, dark and dry place.
5. A place to store fresh vegetables with clean, dry bag.
6. Vegetables must have ________ colors as an indication that it is a fresh vegetable.
7. Easiest way of cooking veggies but causes vegetables to loss nutrients.
8. This method of cooking involves covered dished while cooking the vegetables to traps the moisture and flavor.
13. The texture of canned vegetables.