The network for the gel structure of strawberry jam is provided by"
A) The berries
B) Acid
C) Sugar
D) Pectin
E) Gelatin
Correct Answer:
Verified
Q12: The rate of freezing is important when
Q13: All of the following are needed for
Q14: Blanching is recommended before freezing:
A) Low-acid fruits
B)
Q15: To be canned in a water bath
Q16: Fruits and vegetables usually are blanched in
Q18: Flat-sour spoilage in canned foods can be
Q19: The type of microorganism that can exist
Q20: All microorganisms are destroyed on freezing.
Q21: If a consumer asked you about canning
Q22: Ice crystals are larger and drip loss
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