How does the method of cooking affect thiamin stability?
a. Microwaving the food conserves much of the thiamin.
b. Prolonged heating of the food has little, if any, effect on the thiamin.
c. Boiling the food tends to conserve thiamin by forming a stable, hydrated complex.
d. Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam.
e. Blanching the food before cooking it will preserve thiamin content.
ANS: A
ANS: A
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