Answer the following question: I read this background article the other day: Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacterial growth. I am facing a new situation today: Robert, a baker, has just baked a large batch of cupcakes for his store. He won't be able to sell all of his cupcakes within the next week, so he has decided to store a portion of them in the freezer to preserve them for later. He is trying to decide if he should store the cupcakes at 0 F or at 10 F in the freezer. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: At which temperature will less water be available on the cupcakes for bacterial growth?
Answer:
0 F