FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Boiling
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Roasting
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Slow cooking
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All of the above
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Detailed explanation-1: -Cooking food in excess water dissolves many nutrients, particularly water soluble vitamins, in the water. When the extra water is thrown away, the nutrients dissolved in the water are also lost. Cooking food at high heat can destroy vitamin C.
Detailed explanation-2: -Some minerals and vitamin A are also lost during cooking, although to a lesser extent. Fat-soluble vitamins D, E and K are mostly unaffected by cooking. Boiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food.
Detailed explanation-3: -Heat, light, exposure to air, cooking in water and alkalinity are all factors that can destroy vitamins. If food is not eaten within several days, freezing is the best method to retain nutrients.