FOOD TECHNOLOGY

Detailed explanation-1: -The interiors of uncut produce are protected from oxygen and light but exposed when cut. The nutrient that suffers the heaviest hit in cut fruits and vegetables is probably vitamin C, although some vitamin A and vitamin E get lost as well. These vitamins are antioxidants, which means they react to oxygen.

Detailed explanation-2: -Cutting is important because surface area will affect the flavor of vegetables. Slice a zucchini lengthwise to grill it. You will get a beautiful charred mellow flavor where the long surface meets the grill. A much different flavor than when you finely cut a zucchini to add to a pasta salad.

Detailed explanation-3: -Keeping fruits and vegetables cool helps to preserve the vitamins. Potatoes, onions, bananas and tomatoes do not need to be kept cool in order to save their vitamins. Frozen fruits and vegetables tend to have the best nutrients because of the cold temperature and lack of air exposure.

Detailed explanation-4: -Ladles are made in a variety of sizes depending upon use; for example, the smaller sizes of less than 5 inches (130 mm) in length are used for sauces or condiments, while extra large sizes of more than 15 inches (380 mm) in length are used for soup or punch.