NOCTI Culinary Practice Exam 2026 – Your All-in-One Guide to Mastering the Culinary Exam!

Steaming is considered the best method for retaining nutrients in potatoes because this cooking technique uses minimal water and shorter cooking times, which helps preserve vitamins and minerals that can be lost through extended exposure to high temperatures or water. In steaming, the potato is cooked using the steam produced by boiling water, allowing the heat to penetrate without directly immersing the potato in water, thus minimizing nutrient loss.

In contrast, boiling potatoes can lead to the leaching of water-soluble vitamins, particularly B vitamins and vitamin C, into the cooking water. Baking, while better than boiling, may still lead to some nutrients being broken down at high temperatures for extended periods. Frying, on the other hand, typically involves higher temperatures and can contribute to the degradation of certain nutrients, along with the addition of unhealthy fats, making it the least favorable method for nutrient retention. Each cooking method has its own impact on the nutritional quality of the food, but steaming is the most effective at keeping the nutrient profile intact.