After boiling, starchy vegetables with stable pigments, such as carrots, are best cooled by

A. Spreading them out into a single layer and placing them in a cool spot

B. Allowing them to sit in the water they boiled in until cool

C. Submerging them in very cold water long enough to cool them

D. Putting them in a refrigerator while they're still hot

Question

Arts

Gustavo Andrade

3 January, 08:21

After boiling, starchy vegetables with stable pigments, such as carrots, are best cooled by

A. Spreading them out into a single layer and placing them in a cool spot

B. Allowing them to sit in the water they boiled in until cool

C. Submerging them in very cold water long enough to cool them

D. Putting them in a refrigerator while they're still hot

+1

Answers (2)

Know the Answer?

Fernando Shepherd · Answer 1

Fernando Shepherd 3 January, 09:15

0

The answer you need is A.

Ari Adams · Answer 2

A. Spreading them out into a single layer and placing them in a cool spot

Explanation:

when foods are cooled after cooking the Resistant starch is increased. This process is called starch retro gradation. It occurs when some starches lose their original structure due to heating or cooking. If these starches are later cooled, a new structure is formed therefore the best way to cool the starchy vegetables like carrots is to spread them out into a single layer and placing them in a cool spot