Bromelin, papain, actinidan, and ficin prevent or weaken gelatin-based gel formation by hydrolyzing protein in the gel network.
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Q30: When adding dressing to salads,
A) the best
Q40: A frequent problem with non-acidic fruit salads
Q41: Matching
Definition choices:
-bouillon
A)a broth made from meat and
Q42: Salads may be classified by whether the
Q43: Matching
Definition choices:
-bisque
A)a broth made from meat and
Q46: The more assertively flavored the ingredient in
Q47: The addition of solid ingredients such as
Q48: Salts weaken the structure of gels.
Q49: Matching
Definition choices:
-consommé
A)a broth made from meat and
Q54: Salads whose main ingredients are not leafy
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