In which of the following drying methods does sublimation take place?
a. sun drying
b. conventional drying
c. osmotic drying
d. freeze-drying
Q. 2Molds
a. prefer low-sugar foods.
b. produce a bloom on foods that indicates that spoilage has begun.
c. are difficult to spread through the air, are easy to dry, and can be controlled by the means used for bacteria and yeasts.
d. all of the above answers are correct
e. none of the above answers is correct
Q. 3Which of the following enzymes is/are involved in enzymatic browning?
a. peroxidase
b. lipase and sucrase
c. ascorbic acid oxidase
d. tyrosinase and polyphenolase
Q. 4Unless lobsters are kept alive to the very last second before cooking, the proteases cause the
a. lobster to become inedible.
b. tail shell to become purple in color when cooked.
c. tail meat to become mushy when cooked.
d. tail meat to become crumbly when cooked.
Q. 5Which of the following animals has the most active proteases?
a. fish
b. chicken
c. lamb
d. cow
Q. 6In which of the following foods is fermentation least likely to occur?
a. jams and jellies
b. parmesan cheese
c. fruit juice
d. fresh grapes
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