QUESTIONS
Compare the three methods of cooking cabbage given in this lesson. State the advantages and disadvantages of each.
Why should the core or thick stem of cabbage be used as food?
What is the price per pound of cabbage? What is the weight of one cabbage of average size? Give suggestions for selecting a cabbage.
Why should onions be peeled under water?
What is the purpose of changing the water twice in cooking onions?
Why is it advisable to save the water drained from onions and use it in soups and other foods?
What is the price per pound of onions? How many persons will one pound of onions serve?