GradeGen

The movement of soluble substances, such as water-soluble vitamins, from food into surrounding water.

The movement of soluble nutrients from food into surrounding water, for example during soaking or boiling.

The movement of soluble substances, such as water-soluble vitamins, from food into surrounding liquid.

The movement of soluble nutrients from food into surrounding water during soaking or cooking.

Explain vitamin retention through cause and effect: less contact with water means less leaching; shorter cooking means less exposure to heat.

Distinguish oxidation from leaching: oxidation chemically changes a nutrient; leaching transfers a soluble nutrient into water.

Explain why a practical step works, rather than simply naming it: blanching denatures enzymes; using little cooking water reduces vitamin leaching.

The movement of soluble substances, such as water-soluble vitamins, from food into surrounding water.

The movement of soluble nutrients from food into surrounding water, for example during soaking or boiling.

The movement of soluble substances, such as water-soluble vitamins, from food into surrounding liquid.

The movement of soluble nutrients from food into surrounding water during soaking or cooking.

Explain vitamin retention through cause and effect: less contact with water means less leaching; shorter cooking means less exposure to heat.

Distinguish oxidation from leaching: oxidation chemically changes a nutrient; leaching transfers a soluble nutrient into water.

Explain why a practical step works, rather than simply naming it: blanching denatures enzymes; using little cooking water reduces vitamin leaching.

Leaching