Questions for Discussion

Give two reasons for not adding baking soda to the cooking water for green vegetables.

Besides appearance, why is proper uniform cutting of vegetables important?

What are some advantages of steam‐cooking vegetables over boiling or simmering?

You are trying a recipe for blueberry muffins. When you break open a finished muffin, you see the baked dough around each berry is green. What caused this? How can you correct it? (Hint: The batter is made with buttermilk and leavened with baking soda. Even though berries aren’t discussed in this chapter, the information about color changes will enable you to answer this question.)

Discuss the reasons for cooking green vegetables in a large quantity of water and in just enough water to cover.