A frequent problem with non-acidic fruit salads is a. acidic ...

[rl]

A frequent problem with non-acidic fruit salads is
 a. acidic browning.
  b. enzymatic browning.
  c. Maillard browning.
  d. sugar-protein browning.

Question 2

Which of the following is a key component of the quality of a leafy green salad?
 a. The greens should be clean and free of dirt and sand.
  b. The greens should be crisp and free of wash water.
  c. The salad should be made with hand-torn leaves.
  d. All of the above are key components of quality.

[ynlevi]

Answer to Question 1

b

Answer to Question 2

d

[rl]

Thanks for the timely response, appreciate it

[steff9894]

Gracias!