30.
Relative humidity higher than optimum results in __________________________.
31.
Relative humidity lower than optimum results in ___________________________.
32.
Meats can be preserved by storing them at a temperature of ______________ or
lower so that no microorganisms can grow.
a. 29.5F (-1.4C)
b. 27F (-3C)
c.
23F (-5C)
d. 15F (-9.4C)
33.
The_________________ freezing method results in food thawing to a more
natural state.
a. Quick
b. Sharp
34.
In the quick freezing method, at 0 Fahrenheit, the percentage of ice is
and the percentage of moisture is ______.
a. 98%; 2 percent
b. 94%; 6 percent
c.
96%; 4 percent.
d. 88%; 12 percent.
e. 82%; 18 percent.
35.
Production of carbon dioxide in canned meat products is the cause of:
a. Chemical swells
b. Biological swells
MD0703
3-31
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