How to Preserve Vegetable Pigments

1. Which vegetables below should be cooked separately to ensure the brightest possible color?

• a)  Kale and Swiss chard.
• b)  Turnips and parsnips.
• c)  Red and gold beets.
• d)  Butternut squash and carrots.

2. To maintain the vibrant green color in vegetables, it is best to cook them ____________ a lid.

• a)  with
• b)  without
• c)  doesn't matter

3. Even if an acid is added part way through cooking, it will help restore and brighten the pigments in red and white vegetables.

• a)  True
• b)  False

4. Yellow and orange vegetables will lose their color if cooked with an acid.

• a)  True
• b)  False

5. To maintain the bright, vibrant color of green vegetables, it is best to cook them with an acid.

• a)  True
• b)  False

6. Green vegetables contain the pigment:

• a)  anthoxanthin.
• b)  anthocyanin.
• c)  chlorophyll.
• d)  flavonoid.

7. To slow down the enzymatic browning of certain fruits and vegetables once they are cut, you can:

• a)  place the fruit or vegetable in acidulated water.
• b)  seal them in a plastic bag.
• c)  place them into a brown paper bag.
• d)  coat the surface with lemon or lime juice.
• e)  a) or d).
• f)  b) or c).

8. If finishing green vegetables with a vinaigrette or acid, it is best to add it:

• a)  just prior to serving.
• b)  at least 20 minutes in advance to allow the vegetables to soak up the flavor.
• c)  green vegetables should never be served with a vinaigrette.

9. Adding an acid to white vegetables during cooking will:

• a)  turn them gray.
• b)  enhance their bright white color.
• c)  make them tough.
• d)  speed up the cooking time.

10. To enhance and preserve the color of red and white vegetables, it is best to cook them with an acid.

• a)  True
• b)  False

11. Which vegetable below would you add an acid half way during the cooking time?

• a) 
  
• b) 
  

12. Which vegetable can be cooked with a lid?

• a) 
  
• b) 
  
• c) 
  
• d)  All of the above.

13. When cooking green vegetables in a liquid, it is important to add baking soda to the water to neutralize any acidity.

• a)  True
• b)  False

14. Orange vegetables, such as carrots, contain the pigment carotene.

• a)  True
• b)  False

15. If you want to maintain the best color during cooking, which vegetable below should not be covered with a lid?

• a)  Red beets.
• b)  Butternut squash.
• c)  Spinach.
• d)  Potatoes.