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      Question

      The main purpose of blanching vegetables before

      freezing is to
      A Increase its colour Correct Answer Incorrect Answer
      B Soften cellulose Correct Answer Incorrect Answer
      C Preventing vitamin loss Correct Answer Incorrect Answer
      D Deactivate the enzyme Correct Answer Incorrect Answer

      Solution

      Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process. Blanching foods helps reduce quality loss over time by inactivation of the enzymes.

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