22.
When dried foods are put in moisture-proof containers, ___________ is added to
prevent oxidation.
a. Sugar.
b. Sodium nitrite.
c.
Phenol.
d. Acetic acid.
23.
When beef is dried, the internal temperature is maintained at ____________
Fahrenheit for 40 hours.
a. 132.
b. 125.
c.
90.
24.
Cooked fresh meat for canning is dehydrated to a moisture content of about:
a. 75 percent.
b. 52 percent.
c.
40 percent.
d. 10 percent.
e. 6 percent.
25.
Mold will grow on dehydrated meat when it is stored in relative humidity above
_________ percent, in a temperature range of _________________ Fahrenheit.
a. 60; 45 to 90.
b. 75; 50 to 99.
c.
85; 60 to 104.
MD0703
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