Jams and pickles, which rely on osmotic pressure and a low pH respectively, to destroy microorganisms also need to be processed by
A) Cold pack
B) Hot pack
C) Open kettle canning
D) Pressure canning
E) Water bath canning
Correct Answer:
Verified
Q3: Viscosity of a fruit juice to determine
Q4: The preservation achieved in jelly is due
Q5: Low-acid vegetables can be canned safely by:
A)
Q6: Sublimation is the:
A) Destruction of microorganisms by
Q7: Toxin from Clostridium botulinum is most likely
Q9: Killing of microorganisms during canning is dependent
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
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