• A German dish uses red cabbage and apples, in a sweet-sour sauce. Why are these ingredients beneficial in combination?

• A consumer states that she/he always adds a touch of baking soda when cooking green beans in order to preserve the nice green color. What are three dangers in doing this?

• In making a fresh fruit salad, how would enzymatic browning be prevented naturally (by the use of certain key fruits)?

• In cooking dried fruits, when is the sugar added for sweetening? Why?

• Explain why one can tell if onions have been cooking the moment you walk in the door.