Final answer:
The statement is false; vegetables can be affected by carryover cooking, which is the process where food continues to cook after being removed from the heat source. This can lead to overcooking and the loss of nutrients such as vitamins B and C.
Step-by-step explanation:
The statement that vegetables are not affected by carryover cooking is false. Carryover cooking refers to the phenomenon where food continues to cook even after it is removed from the source of heat. This happens because the external layer of the food, whether it is meat, fish, or vegetables, retains heat and transfers it inward, continuing the cooking process.
While it is true that meat and fish are often more dramatically affected due to their denser structures and higher thermal mass, it does not mean that vegetables are immune to carryover cooking. Vegetables, especially when they are cooked whole or in large pieces, can still continue to cook internally after being removed from heat, potentially leading to overcooking if not accounted for.
It is important to understand the different effects of cooking on various food types. For instance, cooking meat involves breaking down connective tissue fibres, making the meat easier to chew and aiding in digestion. Overcooking can shrink these proteins and decrease digestibility.
When it comes to vegetables, cooking increases water content and digestibility by loosening the cellulose framework and liberating starch from starch grains. While cooking might not change fats significantly, it should be noted that it enhances the flavour of foods, albeit at the cost of some nutrients, such as vitamins B and C in vegetables.