In order to retain the colour of vegetables before freezing; they should be? by Sunday | May 7 | Catering Craft Practice WAEC | 0 comments A. blanched B. pickled C. stewed D. steamed Correct Answer: Option A – blanched Users Also Read These:Assuming that in sheep, the allele for black coat…Which of the following statements is correct about…A certain savanna grasshopper changes colour from…When salt is dissolved in water, the freezing point…If the pink colour of a petal is dominant over white…