Assessment and Qualifications Alliance (AQA) GCSE Food Technology Practice Exam

Question: 1 / 400

Which of the following is NOT a benefit of steaming vegetables?

Retaining texture

Preserving color

Enhancing sugar content

The correct choice highlights that enhancing sugar content is not a benefit associated with steaming vegetables. Steaming is a cooking method that primarily focuses on retaining the natural qualities of the vegetables, such as their texture, color, and nutrient content.

When vegetables are steamed, they are cooked quickly in steam, which helps them maintain their crispness and vibrant colors. Additionally, this method preserves the vitamins and minerals that can be lost during other cooking methods, such as boiling. However, steaming does not increase the sugar content of the vegetables; instead, it preserves their inherent characteristics. Thus, the process itself does not alter the nutritional composition in terms of sugar levels. This is why enhancing sugar content stands out as the correct answer in this context.

Get further explanation with Examzify DeepDiveBeta

Maintaining nutrients

Next Question

Report this question

Download Assessment and Qualifications Alliance (AQA) GCSE Food Technology Practice Exam PDF Study Guide
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy