Final answer:
The primary purpose of blanching vegetables before freezing is to deactivate enzymes, thereby preserving the vegetables' quality. Answer option C is correct.
Step-by-step explanation:
When preparing most vegetables for freezing, it is imperative that you blanch the vegetable first. The primary purpose of this process is to deactivate enzymes, and improve product quality. Therefore, the correct answer is C. Deactivate enzymes, quality.
Blanching is a method of heating vegetables to high temperatures for a short period of time and then quickly cooling them down. This process inactivates enzymes that would otherwise cause loss of flavor, color, and texture during freezing and storage. Enzyme activity can lead to the degradation of nutrients and overall quality of the vegetables. Blanching also has a secondary effect of reducing the number of microorganisms, though its primary role is not to sterilize the food but to preserve its quality.
As such, the blanching process is crucial in maintaining the freshness and nutritional value of vegetables that are to be frozen for later use.