Final answer:
Celery (B) is most likely to lose turgor as it is a plant-based food with a high water content that relies on turgor pressure to maintain its crispness.
Step-by-step explanation:
The food most likely to lose turgor is B. Celery. Turgor refers to the state of being swollen or distended, commonly as a result of being filled with liquid. In the context of plant cells, turgor pressure is important to maintain the rigidity and structural integrity of the plant. Since celery is a plant-based food with a high water content, it relies on this turgor pressure to stay crisp. If not properly hydrated or if it's left in a dry environment, celery will lose turgor and become limp due to water loss. Conversely, milk, frozen peas, and a broiled pork chop do not rely on turgor pressure as they are animal products or, in the case of peas, their cellular structure is altered by freezing.