After boiling, starchy vegetables with stable pigments, such as carrots, are best cooled by

Question

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.

Answer 1

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.