rm (asian cuisine)

Question 1

apple

Answer 1

84%

Question 2

grapes

Answer 2

81

Question 3

orange

Answer 3

87

Question 4

strawberry

Answer 4

92

Question 5

broccoli

Answer 5

91

Question 6

cucumber

Answer 6

96

Question 6

potato

Answer 6

79

Question 7

peppers

Answer 7

92

Question 8

beef, raw

Answer 8

73

Question 9

chicken, raw

Answer 9

69

Question 10

beef, cooked

Answer 10

62

Question 11

chicken, cooked

Answer 11

62

Question 12

salami, beef

Answer 12

60

Question 13

bread, commercially prepared

Answer 13

36

Question 14

dried fruit

Answer 14

31

Question 15

jams/preserves

Answer 15

30

Question 16

beef jerky

Answer 16

23

Question 17

wheat flour

Answer 17

11

Question 18

cookies/biscuits

Answer 18

6

Question 19

peanut butter

Answer 19

2

Question 20

(aw) fresh meat and fish

Answer 20

0.99

Question 21

(aw) raw vegetables (ex. carrots, cauliflower, peppers)

Answer 21

0.99

Question 22

(aw) raw fruits (ex. apples, oranges, grapes)

Answer 22

0.98

Question 23

(aw) cooked meat, bread

Answer 23

0.91 - 0.98

Question 24

(aw) liverwust

Answer 24

0.96

Question 25

(aw) caviar

Answer 25

0.92

Question 26

(aw) moist cakes (ex. carrot cake)

Answer 26

0.90 - 0.95

Question 27

(aw) sausages, syrup

Answer 27

0.87 - 0.91

Question 28

(aw) flours, rice, beans, peas

Answer 28

0.80 - 0.87

Question 29

(aw) salami

Answer 29

0.82

Question 30

(aw) soy sauce

Answer 30

0.80

Question 31

(aw) beef jerky

Answer 31

<0.80

Question 32

(aw) jams, marmalades, jellies

Answer 32

0.75 - 0.80

Question 33

(aw) peanut butter

Answer 33

0.70

Question 34

(aw) dried fruits (2)

Answer 34

0.60 - 0.65

Question 35

(aw) dried spices, milk powder

Answer 35

0.20 - 0.60

Question 36

(aw) biscuits, chocolates

Answer 36

<0.60

Question 37

Factors that Influence Water Activity

Answer 37

• Drying
• Solutes
• Freezing
• Combination

Question 38

water activity is decreased by physically removing water (ex beef jerky)

Answer 38

Drying

Question 39

water activity is decreased by adding solutes such as salt or vinegar (ex. jams, cured meats)

Answer 39

Solutes

Question 40

water activity is decreased by freezing (ex. water is removed in the form of ice)

Answer 40

Freezing

Question 41

one or more of the above can combined for a greater influence on water activity (ex. salting and drying fish)

Answer 41

Combination