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    Question

    The process which inactivates enzymes and prevent the

    discoloration of the canned product is known as?
    A Blanching Correct Answer Incorrect Answer
    B Autoclaving Correct Answer Incorrect Answer
    C Exhausting Correct Answer Incorrect Answer
    D Lidding Correct Answer Incorrect Answer
    E Clinching Correct Answer Incorrect Answer

    Solution

    Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.

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