Which of the following statements is false?
A) Freezing makes water available to microorganisms.
B) The faster the food freezes, the less damage will occur to the food.
C) The plant tissues of unblanched fruits and vegetables are irreversibly damaged during freezing.
D) The higher a food's fat content, the shorter its life span in the freezer.
E) all of the above statements are true
Correct Answer:
Verified
Q2: Hot-packed canned foods are heated to at
Q3: In order to prevent growth of Clostridium
Q5: Two major factors that spoil food are
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: The prime biological factors involved in food
Q9: Canning is a _-step process.
A) one
B) two
C)
Q10: Molds
A) prefer low-sugar foods.
B) produce a bloom
Q19: The foods most susceptible to food spoilage
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