18.
Of the constituents of hardwood smoke, select the one considered to have the
most bactericidal effect.
a. Ketones.
b. Formaldehyde.
c.
Resins.
d. Acetic and higher acids.
e. Higher aldehydes.
19.
List three methods of drying food with no freezing involved.
a. ___________________________________________________________.
b. ___________________________________________________________.
c.
___________________________________________________________.
20.
List three variables that may be controlled when foods are dehydrated or when
they are in chill storage.
a. ___________________________________________________________.
b. ___________________________________________________________.
c.
___________________________________________________________.
21.
From the following list of effects, select the preservative effects of drying.
a. Nutrients are concentrated.
b. Color of product is enhanced.
c.
A reduction of water-soluble vitamins occurs.
d. Oxidation of carbohydrates, producing a browning reaction.
e. A tenderizing action is produced.
f.
Proteins may become somewhat denatured.
g. Fats may become oxidized.
MD0703
3-28
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