Blanching of vegetables prior to freezing is accomplished at a temperature of
______Fahrenheit for_________ minutes.
a. 160; 1 1/2.
b. 194 to 212; 5.
Where gastrointestinal or parasitical diseases may be expected, chemical
disinfection of hard-skinned fruits and vegetables is accomplished with a solution
of chlorine in warm water (100F), immersing them completely for ____ minutes.
The Food and Drug Administration (FDA) lists 2,400 food additives which may be
used in foods. All changes in food additives status are published in the:
Data to support the safe use of an additive usually requires at least 2 years of
feeding tests on two species of animals. The burden of proof concerning the
safety of food additives lies with: