Answer to Question 1
Most foods are frozen as quickly as possible because the slower the freezing process, the larger the ice crystals. If the ice crystals become too large, the cell walls are ruptured and the fluid within the cells is lost when the food is thawed.
Answer to Question 2
After the food has been prepared, it is placed into a metal or glass container. Then the container is heated until steam rises from the food, pushing out the air. Finally, the top is sealed tightly enough to prevent the entrance of air or microbes.
Harriet Beecher Stowe’s novel, Uncle Tom’s Cabin, became a staple of the mid-nineteenth-century thea
HIV-positive men with a high number of life stressors progress more quickly to AIDS than those with ...
Composition of Various Fats Foods vary in their composition of fat
Foods made with fat substitutes aren’t calorie free
Eating a variety of foods from all food groups is the best strategy to meet your daily mineral needs
Concerns and Regulations for GE Foods