Question
After boiling, starchy vegetables with stable pigments, such as carrots, are best cooled by
Question 3 options:
A)
allowing them to sit in the water they were boiled in until they're cool.
B)
putting them immediately into the refrigerator while they're still hot.
C)
spreading them out into a single layer and placing in a cool spot.
D)
submerging them in very cold or ice water long enough to cool them.
Question 3 options:
A)
allowing them to sit in the water they were boiled in until they're cool.
B)
putting them immediately into the refrigerator while they're still hot.
C)
spreading them out into a single layer and placing in a cool spot.
D)
submerging them in very cold or ice water long enough to cool them.
Answers
GPT-4o mini
The best practice for cooling boiled starchy vegetables like carrots is:
**D) submerging them in very cold or ice water long enough to cool them.**
This method quickly reduces the temperature of the vegetables, helps maintain their texture and color, and prevents bacterial growth.
**D) submerging them in very cold or ice water long enough to cool them.**
This method quickly reduces the temperature of the vegetables, helps maintain their texture and color, and prevents bacterial growth.