You are an extension agent in a county in North Dakota. You have been asked by several parents to conduct a workshop on freezing vegetables. Your office staff is sending a brochure to several surrounding counties promoting the workshop. One of your main topics at the workshop will be enzymes and blanching. Blanching is a technique used to stop enzyme activity and is an essential step in freezing vegetables. Blanching is done by heating a wire strainer full of raw vegetables, such as broccoli, inside a pot full of boiling water for a certain amount of time. You need to provide a photograph that illustrates blanching to be included in the workshop brochure.
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