Fruits and vegetables usually are blanched in preparation for freezing.
Correct Answer:
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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)
Q15: To be canned in a water bath
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.
Q21: If a consumer asked you about canning
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