Do green vegetables need to be simmered with acid to keep the pigment? When a dish lacks salt it tastes: a. flat or bland, b. sour, c. umami, d. bitter.
Understand the Problem
The first question asks whether green vegetables need to be cooked with acid to maintain their pigment, requiring a true or false answer. The second question inquiries about the taste of a dish when it lacks salt, providing multiple choice options for the answer.
Answer
False; flat or bland.
For the first question, the answer is False. For the second question, the answer is flat or bland.
Answer for screen readers
For the first question, the answer is False. For the second question, the answer is flat or bland.
More Information
Green vegetables can turn an unappetizing color when cooked with acid, while salt enhances the overall taste, making it less flat.
Tips
A common mistake is not knowing that acid can dull the color of green vegetables, while lack of salt generally makes food taste bland.
Sources
- The Five Tastes Explained: A Flavor-Balancing Guide - olivesfordinner.com
- Saltiness - an overview | ScienceDirect Topics - sciencedirect.com
Thank you for voting!
