__________ are the most popular deep-fried vegetables.

Vegetables should never be salted until after cooking.

Vegetables should not be soaked for long periods because prolonged soaking __________.

Most vegetables cannot be baked from the raw state because they would dry out.

Describe the process of sautéing vegetables.

Stir-frying is most similar to _____.

When young, freshly harvested vegetables mature or sit in storage, their __________ gradually changes to __________.

The most well known type of potatoes baked “en casserole” are __________ potatoes.

Which of the following colors would you not expect to find in good-quality potatoes?

Asparagus is most likely to turn __________ if it is overcooked.