Question

1. what softens the connective tissue in meat?

freezing
cooking
drying
nothing

1. proteins in the blood help to maintain appropriate ______ in the vascular system.

hormone levels
fluid levels
blood counts
enzyme levels

Explanation:

1. Cooking breaks down the connective - tissue in meat, making it more tender. Freezing and drying do not soften connective - tissue.
2. Proteins in the blood, such as albumin, help maintain fluid balance in the vascular system by exerting colloid osmotic pressure.

Answer:

1. Cooking
2. Fluid levels