26.
_______________ grow particularly well in the chill temperature range and
create a real problem in the chill storage of fresh meats.
a. Yeasts.
b. Enzymes.
c.
Molds.
27.
Bacteria in the _______________group are least affected in the process of chilling
meats.
a. Psychrophilic.
b. Mesophilic.
c.
Thermophilic.
d. Microphilic.
28.
The chill storage temperature requirement for leafy vegetables is Fahrenheit.
a. 32
b. 50
c.
34
d. 40
e. 35
29.
The humidity requirement for fruits is ________________percent.
a. 95
b. 88 to 90
c.
90
d. 85 to 90
e. 85
MD0703
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