Question

Two methods of preventing nutrient loss while cooking

Answer 1

Answer:

Explanation:

Keep skins on when possible

Avoid continuous reheating of food

Use a minimal amount of cooking liquid

Choose steaming over boiling

When you do boil, retain the cooking liquid for a future use (like soups and stocks)

Use the microwave  

Use a pressure cooker when possible

Avoid using baking soda to retain color

Cut veggies into large chunks to reduce surface area

Answer 2

Explanation:

• choose steaming over boiling
• use a minimal amount of cooking liquid