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Mastery Check

Instructions:

Answer the following questions, then click Check Answers to see how you did on the assignment. You can save and/or print your answers after you check them.

  1. The disadvantage to cooking with legumes is
  2. Cooked legumes can be frozen in airtight containers for up to
  3. Which of the following dried legumes should be soaked before cooking?
  4. The long-soak method for dried legumes requires:
  5. Use a large pot when cooking dried legumes because
  6. Which ingredient, if added to dried legumes during cooking, can toughen them?
  7. When is it best to add acidic ingredients such as tomatoes or lemon juice to bean recipes?
  8. Which is not recommended for cooking dried legumes?
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