module 3 cooking and processing methods
DESCRIPTION
Module 3 Cooking and Processing Methods. What affects the amount of vitamins in food?. Fresh, canned or frozen?. Frozen or canned within a few hours of harvesting. Canning – overall cooking time is less ( salt may be added). Freezing – stops any further loss of vitamins. - PowerPoint PPT PresentationTRANSCRIPT
![Page 1: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/1.jpg)
Module 3Cooking and Processing
Methods
![Page 2: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/2.jpg)
What affects the amount of vitamins in food?
![Page 3: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/3.jpg)
Fresh, canned or frozen?
Frozen or canned within a few hours of harvesting
Freezing – stops any further loss of vitamins
Canning – overall cooking time is less (salt may be added)
![Page 4: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/4.jpg)
Cooking vegetables: boiling vs. steaming
![Page 5: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/5.jpg)
Fresh fruit Flesh exposed to the air over
a period of time Browning of flesh due to
oxidation More vitamin loss
Flesh received minimal exposure to air
Flesh is not brown More vitamins retained
Prepared prior to eating Cut just before eating
Preparation of fruit
![Page 6: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/6.jpg)
Milk
![Page 7: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/7.jpg)
Cooking methods
![Page 8: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/8.jpg)
Simple ways to reduce vitamin loss
![Page 9: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/9.jpg)
Scrubbing vegetables or peeling them?
Boiling vegetables or steaming them?
Cutting vegetables into smaller pieces or larger pieces to cook?
Cutting fruit as needed or preparing in advance?
Cooking vegetables for a long time or a short time?
Storing ripe fruit in the fridge crisper or storing ripe fruit in a bowl?
Circle the best choices to save vitamins
![Page 10: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/10.jpg)
Scrubbing vegetables or peeling them?
Boiling vegetables or steaming them?
Cutting vegetables into smaller pieces or larger pieces to cook?
Cutting fruit as needed or preparing in advance?
Cooking vegetables for a long time or a short time?
Storing ripe fruit in the fridge crisper or storing ripe fruit in a bowl?
Circle the best choices to save vitamins
![Page 11: Module 3 Cooking and Processing Methods](https://reader036.vdocument.in/reader036/viewer/2022062410/5681625d550346895dd2b583/html5/thumbnails/11.jpg)
What did you think of today’s session?
• What do you remember most from today?
• Do you think you know more about preventing vitamin loss when cooking and preparing food?
• What are you going to do differently?