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State three guidelines that should be followed when preparing and/ or cooking fruit in order to retain maximum nutrients - Leaving Cert Home Economics - Question 8 - 2008
Question 8
State three guidelines that should be followed when preparing and/ or cooking fruit in order to retain maximum nutrients. (i) (ii) (iii)
Worked Solution & Example Answer:State three guidelines that should be followed when preparing and/ or cooking fruit in order to retain maximum nutrients - Leaving Cert Home Economics - Question 8 - 2008
Step 1
(i) Use sharp knife, prepare just before cooking, leave skin on or peel thinly.
Answer
Using a sharp knife minimizes the damage to the fruit's cellular structure, preserving nutrients. Preparing the fruit immediately before cooking ensures that nutrients stay intact and that less time is spent in contact with air. Keeping the skin on, when appropriate, retains additional nutrients that might be lost during peeling.
Step 2
(ii) Do not overcook, use a small amount of water, cook for the minimum of time.
Answer
Overcooking fruit can lead to nutrient loss, especially water-soluble vitamins. Utilizing the least amount of water possible reduces leaching of nutrients, while cooking for the minimum time helps to preserve the fruit's nutritional quality.
Step 3
(iii) Cover saucepans during cooking, retain water for sauces, avoid copper cooking pans to prevent Vitamin C loss etc.
Answer
Covering pans traps steam, which can help cook the fruit more efficiently without losing nutrients. Retaining the cooking water can be advantageous for incorporating nutrients back into sauces. Additionally, using non-reactive cooking vessels is crucial as copper pans can lead to the degradation of Vitamin C and other sensitive nutrients.