One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.
A) color
B) flavor compounds
C) vitamins
D) minerals
E) all of the above answers are correct

Question

Quizplus · Accepted Answer

All of the above can be lost during moist-heat cookery, as they are soluble in water and may be leached out in the liquid. It is important to use cooking methods that will preserve the nutrients and flavor compounds in the food whenever possible.

One Possible Drawback to Moist-Heat Cookery Is That _____ May