high temperature

long cooking

oxygen

using a lot of liquid

do not overcook

cook as close to serving time as possible

if vegetables need to be held, put them in the steam table

if vegetables must be cooked ahead of time, slightly undercook them

roots and tubers are started in boiling, salted water for more even cooking

False

True

True

False

True

False

True

False

True

False

Peel most vegetables as thinly as possible.

Wash and soak all legumes before cooking.

Cut vegetables into uniform pieces for even cooking.

Peel and cut vegetables right after delivery.

Treat vegetables that brown easily with an acid, such as lemon juice.

Potatoes, onions, and winter squash are stored at refrigerator temperatures of 5°C or lower.

Peeled and cut vegetables need extra protection from drying and oxidation.

Frozen Vegetables must be stored at minus 18°C or colder.

The best way to store leftovers is not to create them in the first place.