Which cooking method breaks down fibre for easier absorption and decreases vitamin C and folic acid?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $24.99Unlock all

Prepare for the WJEC Food Science and Nutrition Level 3 Test. Use multiple choice questions with instant feedback for effective study. Be confident and ready for the exam!

Multiple Choice

Which cooking method breaks down fibre for easier absorption and decreases vitamin C and folic acid?

Explanation:
Steaming uses moist heat from steam to soften the plant tissue and help break down parts of the fibre, making it easier for the digestive system to access nutrients. Vitamin C and folic acid are sensitive to heat, so they decrease during cooking; steaming causes some loss, but because there’s no direct water contact, this loss is typically less than with boiling. Other methods that involve submerging food in water tend to leach more water-soluble vitamins, while dry-heat methods may not soften fibre as effectively. So steaming best fits the idea of breaking down fibre for easier digestion while reducing vitamin C and folic acid content.

Steaming uses moist heat from steam to soften the plant tissue and help break down parts of the fibre, making it easier for the digestive system to access nutrients. Vitamin C and folic acid are sensitive to heat, so they decrease during cooking; steaming causes some loss, but because there’s no direct water contact, this loss is typically less than with boiling. Other methods that involve submerging food in water tend to leach more water-soluble vitamins, while dry-heat methods may not soften fibre as effectively. So steaming best fits the idea of breaking down fibre for easier digestion while reducing vitamin C and folic acid content.

More Multiple Choice Questions
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy