Answer:
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.
