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 and minerals
D) All of these are correct.

Question

Quizplus · Accepted Answer

Moist-heat cookery methods, such as boiling or simmering, can cause the leaching of color, flavor compounds, and vitamins and minerals into the cooking liquid, potentially reducing the nutritional value and appeal of the food.

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