Most vegetables are blanched before freezing to halt enzyme action.
Correct Answer:
Verified
Q2: Freezer burn results from:
A) Improperly packaged product
B)
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
Q8: Jams and pickles, which rely on osmotic
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
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents