When peeling vegetables, be sure to __________.
A) throw away all the trimmings promptly
B) remove a thick layer of skin because it is the least nutritious part of most vegetables
C) treat vegetables that brown easily with an acid or antioxidant or hold them under water until you are ready to use them
D) peel as far from cooking time as possible so that the peeled vegetables have a chance to reseal and preserve their nutrients during cooking

Question

Quizplus · Accepted Answer

Vegetables that brown easily, such as potatoes and apples, can be treated with an acid like lemon juice or held under water to prevent browning. This is due to the enzymatic browning process that occurs when the cut surfaces of some fruits and vegetables are exposed to air.

When Peeling Vegetables, Be Sure to __________