A cooking class instructor states that certain preparation and cooking methods can help preserve the water-soluble vitamin content of vegetables. Which method is the most likely to maximize water-soluble vitamin preservation?

c.

Explanation:

Based on the scenario being described within the question it can be said that the best method for this would be cooking vegetables in minimal water for a brief period. That is because water-soluble vitamins dissolve and dissapear in water. Therefore using the least amount of water possible and for the least amount of times allows these vitamins to be preserved.

answer: 11/12

step-by-step explanation: 4 1/4 and 3 1/3 is equivalent to 4 3/12 and 3 4/12. 4 3/12 - 3 4/12 =11/12