Spoilage contributes to the average North American family discarding about _____ percent of the food they purchase
A) 15
B) 20
C) 25
D) 30
Correct Answer:
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Q2: Hot-packed canned foods are heated to at
Q5: In which of the following drying methods
Q6: Potatoes and carrots are often blanched prior
Q7: Which of the following enzymes is/are involved
Q8: Which of the following foods is not
Q9: Canning is a _-step process.
A) one
B) two
C)
Q10: Which of the following animals has the
Q11: Molds
A)prefer low-sugar foods.
B)produce a bloom on foods
Q13: The World Health Organization (WHO) estimates that
Q18: Unless lobsters are kept alive to the
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