Exam 10: Cold

Freezing _____.

Freezing is the gentlest of all food-preservation methods.

Cool storage is considered any temperature from 68 degrees F to 28 degrees F (16 degrees C to -2 degrees C).

Refrigerated storage requires humidity of _____.

Some controlled atmosphere storage units are hypobaric,thus the availability of _____ is reduced.

Freezing destroys microorganisms.

Enzymes in fruits and vegetables are slowed down but not destroyed during freezing.

Water contained in foods does not contain any solutes.

Refrigerator temperatures _____.

Historically,the first mechanical ammonia refrigeration system was invented in 1875.

_____ freezing occurs with the use of liquid nitrogen,a cryogenic liquid.

No other form of food preservation currently offers the convenience that frozen foods do.

In rapid freezing,a large number of small ice crystals are formed.

For most foods,refrigeration extends the shelf life by _____.

Freezing food makes the texture of a product _____ when it thaws.

Regular glass jars are suitable for all packs and are especially good for liquid packs.

Blanching _____ enzymes in vegetables.

Refrigeration is not good for every food.

_____ during freezer storage produces freezer burn.

Enzymes in fruits can cause _____.