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



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



Module 3 cooking and processing methods

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





Module 3 cooking and processing methods

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?


Module 3 cooking and processing methods

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?