Question

Please tell fast. No spamming allowed . now only because urgent..​

Answer 1

Answer:

the answer is

Explanation:

option D

Answer 2

Explanation:

Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing[1]) to halt the cooking process. Blanching foods helps reduce quality loss over time.[2] People often use blanching as a treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue.[3] Blanching is also utilized to preserve color, flavor, and nutritional value.[3] The process has three stages: preheating, blanching, and cooling.[2] The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air.[4][5] Other benefits of blanching include removing pesticide residues and decreasing microbial load.[5] Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrients and the production of effluent.[3]