National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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What is the best method for retaining nutrients in a potato?

Boil
Bake
Fry
Steam

The correct answer is: Boil

Baking is generally considered the best method for retaining nutrients in a potato. When potatoes are baked, they retain most of their vitamins and minerals since they are cooked in their skin, which protects them from nutrient leaching. This method also requires little or no added fat and can preserve flavor without extensive preparation. Boiling, while an alternative, often results in the loss of water-soluble vitamins, such as vitamin C and some B vitamins, as they leach into the water. Frying significantly increases fat content and often leads to even greater nutrient loss due to exposure to high temperatures for a prolonged period. Steaming is a great method as well, as it retains more nutrients compared to boiling; however, baking is superior in terms of retention when the skin remains intact.