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…When salt is dissolved in water, the freezing point…When two or more towns grow to join each or one…When left in a freezer; a bottle full of water…A seller of vegetables and fruits should be…