Answer:
PA BRAINLIEST THANKS
-Steaming-: Locks in nutrients that would be lost if the same item was boiled in water. Some vitamins are water soluble and sensitive to heat and air.
-Frying-: Using non-stick pans can drastically reduce the use of oils and fats. Use mono/polyunsaturated oils sparingly or use spray oils.
-Baking/roasting-: Silicone bakeware and draining on paper reduces the amount of oil eventually consumed.
-Meat-: Choose meats trimmed of visible fat.
-Microwaving-: May be suitable for heating single items that will be served straightaway.
Fruit and vegetables:
Take care handling fruits and vegetables.
Choose fresh, undamaged fruit.
Don’t add baking soda to cooking – increased losses of vitamin C.
Serve and eat vegetables/fruits as soon as possible after preparation – cutting, shredding, juicing exposes surfaces to oxygen, which reduces antioxidant levels and therefore increases oxidisation – causing a loss of vitamin C.
-Fresh ingredients-
By using fresh and healthy ingredients combined with healthier cooking methods you can improve the nutritional value of your menu.
