Question

matching (part 2)

• may also be used on

+ prevent
browning

• enzymatic browning refers to the browning which occurs when produce, such as apples and potatoes are

to oxygen

• achieve a more even color
• reduce oil

and frying time

• french fries are often blanched and set aside for at least 30 minutes before finishing the

process
absorption potatoes enzymatic exposed frying

Explanation:

1. "potatoes" is used in the first blank as the context is about produce (apples and potatoes are examples).
2. "enzymatic" fits the second blank as the text defines "enzymatic browning".
3. "exposed" is correct for the third blank as produce is exposed to oxygen for browning.
4. "absorption" is used in the fourth blank as reducing oil absorption is a common goal.
5. "frying" is for the fifth blank as French fries are fried.

Answer:

1. potatoes
2. enzymatic
3. exposed
4. absorption
5. frying