Questions: What is the purpose of blanching vegetables before freezing? a. To increase their vitamin content b. To reduce the water content c. To enhance their flavour d. To inactivate enzymes that cause spoilage

The answer is d: To inactivate enzymes that cause spoilage.

Explanation for each option:

a. To increase their vitamin content: This is incorrect. Blanching does not increase the vitamin content of vegetables. In fact, some vitamins may be lost during the blanching process due to heat exposure.

b. To reduce the water content: This is incorrect. Blanching does not significantly reduce the water content of vegetables. It involves briefly boiling the vegetables and then cooling them rapidly, which does not remove water.

c. To enhance their flavour: This is incorrect. While blanching can sometimes improve the color and texture of vegetables, its primary purpose is not to enhance flavor.

d. To inactivate enzymes that cause spoilage: This is correct. Blanching is primarily done to inactivate enzymes that can cause vegetables to spoil or lose quality over time. By doing so, it helps preserve the color, flavor, and nutritional value of the vegetables during freezing.

In summary, blanching vegetables before freezing is primarily done to inactivate enzymes that cause spoilage, thereby preserving their quality during storage.