5.
Define wholesomeness.
________________________________________________________________
________________________________________________________________
6.
Define serviceability.
________________________________________________________________
7.
Define adulteration.
________________________________________________________________
8.
The physical senses are used to evaluate four characteristics of a food item.
The four characteristics are:
a. ____________________________________.
b. ____________________________________.
c.
____________________________________.
d. ____________________________________.
9.
Define closed-package inspection.
________________________________________________________________
________________________________________________________________
________________________________________________________________
10.
Define open-package inspection.
________________________________________________________________
________________________________________________________________
MD0723
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