Method of Cooking Food

Micro-organisms produce additional Vitamin B complex and Vitamin C during fermentation, which were absent before

Step 1: During fermentation, micro-organisms (bacteria or yeast) grow and multiply rapidly in the food. Step 2: As these micro-organisms carry out their metabolic activities, they break down complex carbohydrates and proteins into simpler, more digestible forms. Step 3: A key benefit is that these micro-organisms synthesize (produce) new nutrients — particularly Vitamin B complex and Vitamin C — which were originally absent or present in very small amounts in the raw batter. Step 4: This addition of new vitamins directly improves the overall nutritional quality of the fermented food. Step 5: F

Water-soluble vitamins, especially Vitamin B complex and Vitamin C

Step 1: Cooking soda (sodium bicarbonate) creates an alkaline environment in the food when added during cooking. Step 2: Water-soluble vitamins, especially Vitamin B complex and Vitamin C, are highly sensitive to alkaline conditions and heat. Step 3: In an alkaline medium, these vitamins are chemically broken down and destroyed, causing significant nutritional loss. Step 4: While minerals and proteins can also be affected, the most dramatic and direct loss occurs with water-soluble vitamins. Step 5: Fat-soluble vitamins (A, D, E, K) are more resistant to alkaline cooking conditions compared to

Repeated heating of oil at high temperatures (up to 300°C) degrades its quality and can form harmful compounds

Step 1: During deep frying, oil is heated to very high temperatures, around 300°C. Step 2: At these high temperatures, the chemical structure of the oil begins to break down — a process called degradation or oxidation. Step 3: Repeated heating accelerates this breakdown, producing harmful compounds that can be toxic to the body and are linked to health problems. Step 4: The quality, flavour, and nutritional value of the oil also deteriorate significantly with repeated use. Step 5: The other options contain inaccuracies — reused oil does not become soggy or lose calories by becoming colourless,

Boil with skin on, in minimum water, with a covered lid, and use the remaining water

Step 1: Root vegetables like potatoes have most of their vitamins and minerals concentrated just under the skin. Boiling with the skin intact prevents these nutrients from dissolving into the water. Step 2: Using minimum water reduces the total amount of water-soluble nutrients (vitamins and minerals) that can leach out of the food. Step 3: A covered lid traps steam, cooks food faster, reduces cooking time (less nutrient loss), and conserves fuel. Step 4: Using the remaining cooking water (in soups or gravies) recovers the water-soluble nutrients that did dissolve into it. Step 5: Peeling, cut