43.
Which of these is most commonly used to preserve fruits?
a. Honey.
b. Salt.
c.
Sodium nitrate and sodium nitrite.
d. Sugar.
44.
The additive used to delay the rate of deterioration of storage grapes is:
a. Sugar.
b. Chlorine.
c.
Sulfur dioxide.
d. Yeasts.
45.
The number of microorganisms on dried fruit is much smaller than the number
on dehydrated vegetables.
a. True.
b. False.
46.
Many dehydrated vegetables have a total microbial count in excess of
organisms per gram.
a. 350,000.
b. 80,000.
c.
600,000.
d. 160,000.
e. 500,000.
MD0703
3-33