Red Seal Cook Practice Exam

What is the purpose of blanching vegetables before freezing them?

1. To enhance flavor

2. To stop enzyme action and preserve color, flavor, and texture

3. To reduce cooking time

4. To eliminate bacteria

The correct answer is: To stop enzyme action and preserve color, flavor, and texture

Blanching vegetables prior to freezing serves a crucial purpose in preserving the quality of the produce. This process involves briefly boiling the vegetables and then rapidly cooling them in ice water. The primary reason for this technique is to stop enzyme action that can lead to degradation of color, flavor, and texture over time. Enzymes are naturally occurring substances in vegetables that can cause deterioration, even at low temperatures during freezing, which may impact the quality of the vegetables once thawed. By blanching, you effectively inactivate these enzymes, thereby maintaining the vegetables' taste and appearance. In addition to enzyme action, blanching also helps to preserve vitamins and minerals, and it can reduce the amount of oxygen present in the produce, which can cause spoilage. This process is a vital step that ensures the vegetables retain more of their original characteristics when defrosted and prepared for consumption later.