Module 3 cooking and processing methods
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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.

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Module 3 cooking and processing methods

Module 3

Cooking and Processing Methods



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



Preparation of 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

Fresh fruit

Prepared prior to eating

Cut just before eating





Circle the best choices to save vitamins

Cutting fruit as needed or preparing in advance?

Scrubbing vegetables or peeling them?

Cooking vegetables for a long time or a short time?

Boiling vegetables or steaming them?

Cutting vegetables into smaller pieces or larger pieces to cook?

Storing ripe fruit in the fridge crisper or storing ripe fruit in a bowl?


Circle the best choices to save vitamins

Cutting fruit as needed or preparing in advance?

Scrubbing vegetables or peeling them?

Cooking vegetables for a long time or a short time?

Boiling vegetables or steaming them?

Cutting vegetables into smaller pieces or larger pieces to cook?

Storing ripe fruit in the fridge crisper or storing ripe fruit in a bowl?


What did you think of today s session
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?


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