Which of the following is not a consequence of overcooking green vegetables?

The retention of vibrant color is indeed the correct answer because overcooking green vegetables typically leads to a loss of that vibrant color. This occurs due to the breakdown of chlorophyll and other pigments in the vegetables, causing them to fade and often take on a dull, muted appearance. Overcooking can also result in the release of organic acids and lead to a loss of texture and nutrients. For example, the cell walls of the vegetables break down, resulting in a mushy texture, and essential vitamins and minerals can leach into cooking water or be degraded by excessive heat. Therefore, the vibrant color of green vegetables is more likely lost rather than retained when they are overcooked, making the identification of this consequence accurate.