To prevent the formation of ferrous sulfide in a hard cooked egg, ...

[luminitza]

To prevent the formation of ferrous sulfide in a hard cooked egg, cool it slowly in the cooking liquid.
 
  Indicate whether the statement is true or false

Question 2

Which of the following does not occur when fruit ripens?
 
  (1) flavor becomes more tart and astringent, (2) organic acids decrease and change, (3) pectin changes to water soluble form, causing a softening of texture, (4) starch is converted to sugar, (5) none of the above.

[manuelcastillo]

Answer to Question 1

F

Answer to Question 2

1

[luminitza]

Thanks

[manuelcastillo]

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