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Author Question: To prevent the formation of ferrous sulfide in a hard cooked egg, cool it slowly in the cooking ... (Read 114 times)

luminitza

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on: Aug 2, 2018
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.


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manuelcastillo

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Reply #1 on: Aug 2, 2018
Answer to Question 1

F

Answer to Question 2

1


luminitza

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Reply #2 on: Aug 2, 2018
Thanks


manuelcastillo

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Reply #3 on: Aug 2, 2018
Welcome :)


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