FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Quickly
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Slowly
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Either A or B
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None of the above
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Detailed explanation-1: -Freeze foods as quickly as possible. This helps tiny ice crystals form, which will help reduce damage when thawed.
Detailed explanation-2: -In rapid freezing, a large number of small ice crystals are formed. These small ice crystals cause less damage to cell walls than slow freezing, which produces larger ice crystals. For best results, freeze foods at 0° F or lower as soon as they are packaged and sealed.
Detailed explanation-3: -Freezer tips Avoid placing hot foods straight into the freezer as this will raise the freezer temperature and may adversely affect other foods. Cool foods before freezing. Make sure that frozen food is completely thawed before cooking. Food that has been frozen and thawed should never be refrozen.
Detailed explanation-4: -Freezer Temperature Maintain temperature of 0 degrees Fahrenheit or less to keep frozen foods at top quality. The storage life of foods is shortened as the temperature rises.