The process includes 1. Washing- washing/rinsing the vegetables in fresh water is to remove dirts and soil 2. Peeling- peel the skin of the veg like tubers including beets, potato, yam, carot, radish to avoid microbial contamination. 3.cutting- cut the vegetables in larger size. If you cut in small pieces the water soluble vitamins present in vegetables are losed. 4. Cooking/boiling- dont cook in open pan, try to cook in closed pan, to avoid evaporation of vitamins.
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"Under soaking" is a term typically used in cooking to describe the process of soaking certain foods in a liquid to soften or flavor them. This can include ingredients like beans, grains, or vegetables. The soaking process helps reduce cooking time and improve digestibility.
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Raw vegetables can be harder for the body to digest compared to cooked vegetables because cooking breaks down the tough fibers in raw vegetables, making them easier for the body to process.
"Al dente" is an Italian term used in cooking to describe pasta or vegetables that are cooked to be firm to the bite, rather than soft or mushy.
The recommended cooking temperature for vegetables is typically between 350F to 425F.
Most people simply use the frying method while cooking their vegetables.
Steaming the vegetables rather than boiling.
you rinse vegetables or fruit before cooking
Blanching is a cooking technique where vegetables are briefly boiled in water, then quickly cooled in ice water. This process helps to soften the vegetables slightly, making them easier to cook further. It also helps to preserve the color and texture of the vegetables by stopping enzyme activity that can cause them to become dull and mushy.
Many people in the world prefer to steam vegetables while cooking them.
The recommended internal temperature for vegetables when cooking them is 165F to ensure they are safe to eat.