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Effects of Cooking Treatments on Colour and Texture of Vegetables: A Lab Report

Effects of Cooking Treatments on Colour and Texture of Vegetables.

Lab Report

The purpose of this work is to examine three experiments and evaluated the results. The first experiment was to evaluate the colour and the texture of broccoli after the effect of cooking and cooking time. The second experiment was to evaluate the colour and the texture of some fresh vegetables (carrots, red cabbage, and potatoes) after the cooking medium. The third experiment was, according to Dietitians of Canada Cook recipes, to evaluate the colour, texture, and flavour for different types of vegetables after preparing them. Finally, the results of these experiments and how the cooking was affecting the sensory qualities of a variety of vegetable recipes has explained below.

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Category: Sample Questions