NOCTI Culinary Practice Exam 2026 – Your All-in-One Guide to Mastering the Culinary Exam!

Question: 1 / 400

To retain color when cooking red cabbage, what must be added?

Simmer in a covered pan

Add acid

Adding acid is integral to retaining the vibrant color of red cabbage during cooking. Red cabbage contains a pigment called anthocyanin, which is sensitive to changes in pH. When an acid, such as vinegar or lemon juice, is introduced, it stabilizes the anthocyanin and helps maintain the bright purple-red hue of the cabbage.

In contrast, if alkaline substances are added, they can cause the color to shift toward a blue-green hue, diminishing the cabbage's natural color. Other methods, like simmering in a covered pan or using lots of water, do not significantly influence the pigment's stability and are less effective at preserving the cabbage's appealing appearance. Thus, the addition of acid is the most effective way to achieve the desired outcome.

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Add alkaline

Use lots of water

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