Podcast
Questions and Answers
Why are frozen vegetables often considered to have similar nutritional value to fresh vegetables?
Why are frozen vegetables often considered to have similar nutritional value to fresh vegetables?
- The freezing process allows new nutrients to be created.
- They are typically picked at peak ripeness and frozen quickly. (correct)
- They are processed with added nutrients.
- They are stored with preservatives that enhance their vitamin content.
What is the primary reason to cook most frozen vegetables directly from frozen?
What is the primary reason to cook most frozen vegetables directly from frozen?
- To preserve the delicate cell walls of the vegetables. (correct)
- To ensure the vegetables cook evenly throughout.
- To save time in the cooking process.
- To enhance the flavor of the vegetables.
Which method is recommended for defrosting bulky and leafy frozen vegetables?
Which method is recommended for defrosting bulky and leafy frozen vegetables?
- Running them under hot water.
- Leaving them on the counter at room temperature.
- Microwaving them for a brief period.
- Running them in their packaging under cold running water. (correct)
Why is it important to avoid mushiness when thawing and cooking frozen vegetables?
Why is it important to avoid mushiness when thawing and cooking frozen vegetables?
Besides cooking direct from frozen, what are other alternative cooking methods for frozen vegetables?
Besides cooking direct from frozen, what are other alternative cooking methods for frozen vegetables?
Flashcards
Thawing vegetables
Thawing vegetables
The process of warming frozen vegetables until they lose stiffness.
Nutritional value of frozen vegetables
Nutritional value of frozen vegetables
Frozen vegetables maintain much of their nutritional value similar to fresh vegetables.
Cooking direct from frozen
Cooking direct from frozen
A method of cooking frozen vegetables without thawing them first.
Mushiness in frozen vegetables
Mushiness in frozen vegetables
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Defrosting methods
Defrosting methods
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Study Notes
Thawing Vegetables
- Thawing vegetables differs from thawing meat and seafood.
- Methods to preserve vegetable cell walls exist.
- Frozen vegetables are nutritious, convenient and have a long shelf life.
- They're picked at peak ripeness, flash-frozen to preserve nutrients.
- Frozen vegetables retain similar nutritional value to fresh ones.
Thawing Methods
- Thawing involves losing stiffness and becoming warm enough for snow and ice to melt.
- Mushiness is a characteristic of thawed food.
- "Cooking direct from frozen" is a recommended method.
- Microwaving or stir-frying frozen vegetables is also an option.
- Certain leafy and bulky vegetables (e.g., broccoli spears, turnip greens, spinach) can be partially thawed by running them under cold water while still in packaging.
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