Want to see ALL questions on this topic?

Upgrade to PLUS+ for €35 to see all past questions

You need to have an account to continue

You need to have an account to continue

Question 3?

For the freezing part of question 3 is blanching a correct method to use or would that have been wrong? Some people did fast freezing so I think I could have been wrong


1 Comments
anonymous1234 — 09/06/16
That should be fine. That is what I did as well. It is a suitable method in the book anyway and it is probably the best method of freezing as it doesn't change the color, taste, texture of the vegetable.
Uploading attachment...