Which of the following statements about freezing is false?
a. Freezing ruptures cell membranes as the ice crystals expand.
b. Packages or bags that have a heavy frost clinging to the outside should not be purchased because this is a sign of thawing and refreezing.
c. Refrozen fruit is flaccid and less flavorful.
d. A temperature of 32 degrees F should be maintained at all times during storage and transport of frozen fruit.
Q. 2Freezing fruit decreases the quality of the fruit's
a. taste.
b. color.
c. texture.
d. nutrients.
Q. 3According to the Code of Federal Regulations, fruit cocktail may be canned in
a. its own juice (with only 2 to 6 percent sugar added).
b. light syrup (some sugar added, 10 to 14 percent density).
c. heavy syrup (25 percent density).
d. all of the above answers are correct
Q. 4_____ is an antifungal agent that aids in the preservation of various foods.
a. Sorbic acid
b. Benzoic acid
c. Potassium bisulfite
d. Sodium sulfite
Q. 5_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper through cooking or processing.
a. Glucose and fructose
b. Diphenylisatin
c. Soluble fiber
d. Vitamin C
e. Iron and potassium
Q. 6Enzymatic browning in fruit is catalyzed by
a. melanins.
b. polyphenol oxidase.
c. cellulase and hemicellulase.
d. all of the above answers are correct
e. none of the above answers is correct
Q. 7The three compounds that are responsible for the browning in fruits when they are cut include all of the following EXCEPT
a. polyphenol oxidase enzymes.
b. nitrogen.
c. oxygen.
d. phenolic compounds.