47.
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.
c.
100; 30.
48.
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.
a. 30.
b. 20.
c.
5.
49.
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:
___________________________________________________________.
50.
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:
___________________________________________________________
___________________________________________________________.
MD0703
3-34