Author Question: A standardized recipe controls the quantity and quality of ingredients used to prepare particular ... (Read 124 times)

corkyiscool3328

  • Hero Member
  • *****
  • Posts: 539
A standardized recipe controls the quantity and quality of ingredients used to prepare particular food item.
 
  Indicate whether the statement is true or false

Question 2

How does salt work as a preservative?
 
  What will be an ideal response?



gcook

  • Sr. Member
  • ****
  • Posts: 343
Answer to Question 1

True

Answer to Question 2

Salt acts on the moisture of the meat to draw out the water. Less water activity equals less chance for bacterial contamination. By using salt, the water pressure in the cells changes; and, through osmosis, the water purges out of the meat.



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question

gcook

  • Sr. Member
  • ****
  • Posts: 343

 

Did you know?

About one in five American adults and teenagers have had a genital herpes infection—and most of them don't know it. People with genital herpes have at least twice the risk of becoming infected with HIV if exposed to it than those people who do not have genital herpes.

Did you know?

It is widely believed that giving a daily oral dose of aspirin to heart attack patients improves their chances of survival because the aspirin blocks the formation of new blood clots.

Did you know?

There are approximately 3 million unintended pregnancies in the United States each year.

Did you know?

A seasonal flu vaccine is the best way to reduce the chances you will get seasonal influenza and spread it to others.

Did you know?

Autoimmune diseases occur when the immune system destroys its own healthy tissues. When this occurs, white blood cells cannot distinguish between pathogens and normal cells.

For a complete list of videos, visit our video library