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Author Question: A frequent problem with non-acidic fruit salads is a. acidic browning. b. enzymatic browning. c. ... (Read 189 times)

rl

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on: Aug 19, 2018
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.


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ynlevi

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

d


rl

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

epscape

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Reply 3 on: Yesterday
:D TYSM

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