What is the effect of blanching foods? a. cleans the food b. inactivates enzymes in food c. prevents rodent infestation d. retains moisture in food

B. inactivates enzymes in food

Explanation:

Blanching is the technique that causes the food browning enzymes to be inactivated, and helps to maintain the color, aroma and flavor of the vegetable. It is a pretreatment so that the food is frozen and does not lose its characteristics. This allows us not to waste food.

To proceed the bleaching, you must follow the steps:

First of all, you should wash the vegetables well. Cut into small pieces and then put them in a pan with boiling water. Wait until the water boils again, remove the food and place it in a bowl of ice water and ice for 2 minutes. Then remove the food from the ice water, drain the water and place a small amount of the food in plastic cooking bags, removing excess air. It is important to label the date of the freezing day. Foods can last up to 3 months in the freezer or freezer.

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