BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The next time you roast vegetables, add some cornstarch. Yes, cornstarch-that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Detailed explanation-2: -Griddling and barbecuing are direct heat cooking methods, which produce vegetables with a crisp coating and a tender centre.

Detailed explanation-3: -Fry. Frying vegetables produces a crisp texture with a caramelized taste. It uses more fats or oils in the cooking process than sautéing and is divided into two categories; Pan-Fried and Deep-Fried. Vegetables cooked using these methods are often coated with breading or are batter dipped to create fritters, tempura.

Detailed explanation-4: -Most vegetables, however, are best cooked very briefly, until they are crisp-tender or al dente (firm to the bite). At this stage of tenderness they not only have the most pleasing texture but also retain maximum flavor, color, and nutrients.