What is the primary reason for blanching of food?

Correct option is B

Blanching is primarily performed to inactivate enzymes that can cause spoilage or deterioration in food quality during storage.
Information Booster: Blanching involves briefly exposing food to boiling water or steam, followed by rapid cooling. It is an essential step in preserving vegetables before freezing.
Additional Knowledge:
· Cleans the food: A secondary benefit of blanching.
· Cook the food completely: Not the purpose of blanching, as cooking requires longer heat exposure.
· Kills microorganisms: Blanching reduces but doesn’t entirely eliminate microorganisms.