To prevent susceptible vegetables and fruits from discolouring after being cut and exposed to the air, they can be marinated in liquids such as: a. milk and lemon juice b. lemon ju... To prevent susceptible vegetables and fruits from discolouring after being cut and exposed to the air, they can be marinated in liquids such as: a. milk and lemon juice b. lemon juice and lime juice c. milk and lime juice d. milk and pineapple juice. To reduce browning or rusting at the edges of lettuce, you should: a. put it through the food processors to cut it b. manually tear it into bite-sized pieces c. use stainless steel knives to cut it d. increase air circulation in the refrigerator.
Understand the Problem
The question is asking about methods to prevent discoloration in fruits and vegetables and about reducing browning or rusting in lettuce, focusing on food preservation techniques.
Answer
b. lemon juice and lime juice; b. manually tear it into bite-sized pieces
The best liquids to prevent discoloration are acidic ones like lemon juice, so the answer is b. Manually tearing lettuce helps reduce browning, making b the correct choice.
Answer for screen readers
The best liquids to prevent discoloration are acidic ones like lemon juice, so the answer is b. Manually tearing lettuce helps reduce browning, making b the correct choice.
More Information
Acidic juices like lemon or lime juice inhibit the enzyme that causes browning. Tearing lettuce by hand reduces damage to cells that would promote browning.
Tips
A common mistake is using milk, which does not prevent browning due to lack of acidity.
Sources
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