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Why do you blanch food before freezing it?
Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colours, off-flavours and toughening. Blanching time is crucial and varies with the vegetable and size of the pieces to be frozen. Under-blanching speeds up the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavour, colour, vitamins and minerals.
What is the name of the process for splitting apart compounds using electricity?
It is electrolysis becouse its a chemical reaction in which an electrical current is used to decompose a compound
When a substance is decomposed by an electric current what type of reaction does it have?
This is electrolysis of a molten compound.
Do electrolysis link up elements?
It is inverse: electrolysis separate elements.
Are insoluble salts made by electrolysis?
Insoluble salts are not the products of electrolysis.
Can you freeze kumara without blanching?
Yes, you can freeze carrots without blanching first.
What is blanching point?
Blanching means putting the food in boiling water for 1 or 2 minutes.
What causes pallor or blanching?
Blanching when cooking, is scalding vegetables and then putting them in ice water to preserve color. Blanching concerning health is the loss of color in skin due to transient ischemia.
Why do you blanch food before freezing it?
Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colours, off-flavours and toughening. Blanching time is crucial and varies with the vegetable and size of the pieces to be frozen. Under-blanching speeds up the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavour, colour, vitamins and minerals.
What is a process that uses electric current to break chemical bonds?
electrolysis electro is electrical power lysis is latin for breakdown
What is the difference between blanching in water and blanching in oil?
One is in water and one is in oil You don't blanch in oil, that would be deep frying.
What event must take place to separate a compound into separate elements?
electrolysis electrolysis electrolysis electrolysis electrolysis
Advantage and disadvantage of blanching?
what is advantage blancing
Why should you shock after blanching them?
Because they are striped
5 advantages of blanching?
putang ina
Can you eat turnips if they have been frozen without blanching them first?
You should not eat turnip if they have been frozen without blanching them first. When turnips are frozen without blanching, bacteria will break them down. The result is a loss of nutrients, a different texture, and a different taste.
What are the advantages and disadvantages of blanching?
Blanching is good if you want to cook somthing fast for example vegies :D. But some of the disadvantgaes are that the thing that you are blanching loses the vitamins and nutrents that naturally occur in them. so bassically they lose some of the "healthy' factor of them but it is up to the person that is cooking the food.
