(3) What food substances do vegetables as a class supply to the diet?
(4) (a) What are the legumes? (b) What food substance do they supply in quantity to the diet?
(5) Name the classes of vegetables and give examples of each class.
(6) (a) When is soaking vegetables in salt water necessary? (b) What proportions of salt and water are used?
(7) What effect has the application of heat on vegetables?
(8) Give an example of a method of cooking vegetables that: (a) wastes food material; (b) conserves food material.
(9) Give the reason for the use of soda in cooking vegetables.
(10) How should salt be used in the cooking of: (a) tender vegetables? (b) tough vegetables?
(11) Why should care be taken not to overcook cabbage, cauliflower, and Brussels sprouts?
(12) What is a good general rule to follow for the length of time necessary for cooking vegetables?