Most vegetables and some fruits need blanching before they are frozen, anc to avoid this step would be and expensive mistake. The result would be a product largely devoid of vitamins and minerals. Proper blanching curtails the enzyme action, which vegetables require during their growth and ripening but which continues after maturation and will elad to decay unless it is almost entirely stopped by blanching.
(중략) Underblanching is like no blanching at all, and overblanching, while stopping the enzyme action will produce soggy, discolored.
It can be inferred that underblanched vegetables would
A) spoil
B) taste like canned vegetables
C) lack vitamins and minerals
D) be soggy and discolored
이 문제 답이 뭔가요? 일단 B랑 D는 아닌데 A랑 C 중에 모르겠어요ㅠㅠ
위에 해석해보면 balnching 단계를 거치지 않으면 비타민과 미네랄을 뺏긴다고 하니까 C가 정답인거 같은데.. 그 밑의 문장을 보니까 적절한 blanching은 효소작용을 줄여주는데, 효소작용이 계속된다면 채소가 썩게 된다고 하니까 A가 맞다고 할 수도 있지 않나요?ㅠㅠ
아마 제가 해석을 잘못 한거겠지만..
제가 뭘 잘못 생각하고 있는건지 알려주세요ㅠㅠ