Name 4 ways to minimize enzymatic browning. ...

[crazycityslicker]

Name 4 ways to minimize enzymatic browning.

Question 2

What are the two main advantages of a short cooking time for fruits and vegetables?

[Joc]

Answer to Question 1

Four ways to minimize enzymatic browning include adding an acid to decrease the pH below 4; decreasing the oxygen exposure by coating with sugar or immersing in sugar solutions; applying an antioxidant, such as ascorbic acid or sulfur solutions; and blanching the fruit or vegetable, which denatures the polyphenolic oxidase enzymes.

Answer to Question 2

Two main advantages of short cooking include more flavorful fruit or vegetable and minimal nutrient loss.

[crazycityslicker]

Thanks for the timely response, appreciate it

[carlsona147]

Great answer, keep it coming