Which one of the following type of freezing is preferred so that temperatures are rapidly lowered to 0°𝐹(−18°𝐶) for keeping the ice crystals small, so that upon defrosting, the food is not mushy?
A. Deep
B. Slow
C. Quick
D. Blast
Answer:C
Which one of the following type of freezing is preferred so that temperatures are rapidly lowered to 0°𝐹(−18°𝐶) for keeping the ice crystals small, so that upon defrosting, the food is not mushy?
A. Deep B. Slow C. Quick D. Blast