To be canned in a water bath canner, a food needs to be:
A) Cut in small pieces
B) Processed with salt
C) pH 4.5 or lower
D) pH 5 to pH 6
E) pH 7 or higher
Correct Answer:
Verified
Q10: Kimchi is preserved because:
A) The high salt
Q11: Freezing of emulsions causes:
A) No change
B) Thickening
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)
Q16: Fruits and vegetables usually are blanched in
Q17: The network for the gel structure of
Q18: Flat-sour spoilage in canned foods can be
Q19: The type of microorganism that can exist
Q20: All microorganisms are destroyed on freezing.
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