Test Your Food & Nutrition Knowledge

Results

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QUIZ START

To cook them completely

To make them salty

To add water weight

To destroy natural enzymes that cause them to lose flavor, color, and nutrients over time

If you freeze vegetables raw, their active enzymes will slowly degrade them. A quick boil neutralizes those enzymes, keeping them fresh for months.

Microwave them

Soak them in a bowl of ice water for 30 minutes

Toss them in olive oil

Bake them for 5 minutes

Vegetables wilt when their cells lose water. The ice-cold water absorbs back into the cell walls, restoring their firm, crunchy texture.

Divide it into smaller, shallow containers and refrigerate

Leave it on the stove overnight

Freeze the entire pot immediately

Put the giant hot pot directly into the fridge

A large pot takes too long to cool down. Shallow containers allow the soup to chill quickly, bypassing the temperature danger zone.

Wrap them in tin foil

Toss them in a tiny bit of lemon juice or saltwater

Coat them in sugar

Leave them in the sun

The acid in the lemon juice (or the salt) stops the natural enzymes in the apple from reacting with oxygen, keeping them crisp and white.

Wipe your hands on an apron

Wash your hands thoroughly with soap and warm water for 20 seconds

Use hand sanitizer only

Rinse with plain cold water

Soap breaks down the protective membrane of bacteria and viruses, physically lifting them off your skin so they can be washed down the drain.

Finish