Module 3 Cooking and Processing Methods
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Transcript of Module 3 Cooking and Processing Methods
Module 3Cooking and Processing
Methods
What affects the amount of vitamins in food?
Fresh, canned or frozen?
Frozen or canned within a few hours of harvesting
Freezing – stops any further loss of vitamins
Canning – overall cooking time is less (salt may be added)
Cooking vegetables: boiling vs. steaming
Fresh fruit Flesh exposed to the air over
a period of time Browning of flesh due to
oxidation More vitamin loss
Flesh received minimal exposure to air
Flesh is not brown More vitamins retained
Prepared prior to eating Cut just before eating
Preparation of fruit
Milk
Cooking methods
Simple ways to reduce vitamin loss
Scrubbing vegetables or peeling them?
Boiling vegetables or steaming them?
Cutting vegetables into smaller pieces or larger pieces to cook?
Cutting fruit as needed or preparing in advance?
Cooking vegetables for a long time or a short time?
Storing ripe fruit in the fridge crisper or storing ripe fruit in a bowl?
Circle the best choices to save vitamins
Scrubbing vegetables or peeling them?
Boiling vegetables or steaming them?
Cutting vegetables into smaller pieces or larger pieces to cook?
Cutting fruit as needed or preparing in advance?
Cooking vegetables for a long time or a short time?
Storing ripe fruit in the fridge crisper or storing ripe fruit in a bowl?
Circle the best choices to save vitamins
What did you think of today’s session?
• What do you remember most from today?
• Do you think you know more about preventing vitamin loss when cooking and preparing food?
• What are you going to do differently?