Question

A cooking class instructor states that certain preparation and cooking methods can help preserve water-soluble vitamin content of vegetables. Which method is the most likely to maximize water-soluble vitamin preservation?A) Cooking vegetables in an alkaline substance like baking sodaB) Cutting vegetables and exposing them to air and light for a long period of time before cuttingC) Cooking vegetables in minimal water for a brief periodD) Boiling vegetables in water for a long period of

Answer 1

Answer: C) Cooking vegetables in minimal water for a brief period of time.

Explanation:

This method is called blanching and consist of cooking the vegetables in water that is not boiling for a short period. This method preserves water-soluble vitamins that would be lost using any of the other methods described, especially if we boil them due to the sensitivity of soluble vitamins to high temperatures.