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15 cards from this deck
-18°C or below
Makes them inactive, not destroyed
Superior texture, taste & nutritional retention
Briefly boiling veg, then ice water; inactivates enzymes
Lettuce, cucumber, radishes
Refrigerator thawing
105°C or 220°F
High sugar, gel formation (pectin), acid balance
Natural gelling agent
Jam on cold plate wrinkles when pushed with finger
Overcooking, stirring whilst cooling, undissolved sugar
Vinegar creates acidic environment, sugar reduces water activity
Metal spoons react with vinegar
Removes water; inhibits bacteria, yeast, mould growth
Draw water from microbes through osmosis
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