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
a
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Differentiate among crystalline, noncrystalline, and chocolate candies. Make sure you reference the type of crystals or base formation that is critical to the final product.
What will be an ideal response?
All food additives in the U.S. food supply have been thoroughly tested for safety.
Answer the following statement true (T) or false (F)
_______________ builds on concepts of modeling through observing others who are doing well.
Fill in the blank(s) with the appropriate word(s).
Which of the following foods is a poor source of essential amino acids?
A. Cottage cheese B. Chicken C. Pistachio nuts D. Onions