Acooking class instructor states that certain preparation and cooking methods can preserve water-soluble vitamin content of vegetables. which method is the most likely to maximize water-soluble vitamin preservation? a) cooking vegetables in an alkaline substance like baking sodab) cutting vegetables and exposing them to air and light for a long period of time before cuttingc) cooking vegetables in minimal water for a brief periodd) boiling vegetables in water for a long period of

C) Cooking vegetables in minimal water for a brief period of time.

Explanation:

This method is called blanching and consist of cooking the vegetables in water that is not boiling for a short period. This method preserves water-soluble vitamins that would be lost using any of the other methods described, especially if we boil them due to the sensitivity of soluble vitamins to high temperatures.

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