One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid
A)color
B)flavor
C)vitamins
D)minerals
E)all of the above answers are correct

Question

Quizplus · Accepted Answer

All of the above factors (color, flavor, vitamins, and minerals) may leach out and be lost in the liquid during moist-heat cookery methods such as boiling, simmering, and poaching. Therefore, option E is the correct answer. All of the given options (color, flavor, vitamins, and minerals) can potentially be lost in the liquid when using moist-heat cookery methods.

One Possible Drawback to Moist-Heat Cookery Is That _____ May