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State three factors that may affect the nutritive value of foods during preparation, cooking and serving?

State three factors that may affect the nutritive value of foods during preparation, cooking and serving?

Answers

Martin
DURING PREPARATION:

-Preparing too early or long exposure before cooking
-over peeling
-over shredding
-washing green vegetables after cutting
-Using a blunt knife

DURING COOKING:

-cover the pot/pan with a tight fitting lid.
-use adequate liquid not too much.
-cooking time should be observed to avoid overcooking.
-serve as soon as possible.
-always cover well after cooked during serving.
-avoid use of bicarbonate of soda as it destroys vitamin c.
-cooking heat should be adequate to enable food not to take too long during cooking.
marto answered the question on May 2, 2019 at 09:09

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