FOOD TECHNOLOGY

Detailed explanation-1: -Store foods properly, such as keeping cold foods cold and sealing some foods in airtight containers. Keep vegetables in the crisper section of the refrigerator. Try washing or scrubbing vegetables rather than peeling them. Use the outer leaves of vegetables like cabbage or lettuce unless they are wilted or unpalatable.

Detailed explanation-2: -The three R’s for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.

Detailed explanation-3: -While thick-skinned vegetables are well suited for roasting, vegetables with little or no skin are best when sautéed. Glazing is a finishing technique that gives vegetables a glossy appearance. Cooks often coat pan-fried vegetables with breading or batter.

Detailed explanation-4: -Choose the right chopping method. The wrong chopping method can also lead to loss of nutrients. Be careful about the size of the vegetables. Cook food for the right time. Use the right amount of water. Avoid re-heating the food. 08-Jul-2019