New Click here to Enroll in NaBFID Analyst Intro Class on May 6

    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.

    Practice Next