Methods
Fermentation in a brine using any fruits or vegetables
Pickling
Eat within a year
Canning
Canning is divided into 3 classes
False
This requires a large pot of boiling water, a strainer, and a cold bath
Blanching
Methods of treating food to decay the deterioration of food so they can be stored for longer periods of time
Food preservation
Using Dehydrators or oven drying
Drying
4-18 months
Fermentation
Refrigeration is typically between 35-40 degrees
True
What are the two processing methods in canning
Used extensively for pork, beef, and fish. This is done mainly in cool weather
Salting
Chemical breakdown of food caused by yeast
Fermentation
4 months to a year
Freezing
The oldest method of preservation is drying or dehydration
What are the two main causes of food spoilage
Improper handling and Improper preservation
Used in colder climates where food could be stored at 3-10 degrees Celsius
Cold storage
Putting food in temperature below 0 and in an air-tight bag
Freezing
2 weeks for poultry in the refrigerator and 1 year in the freezer
Cure/Smoke
Curing is the exposure of met to smoke for the purposes of preservation and flavor
False
What involves adding salt, sugar, and vinegar
Pickling
The length of time before a food product begins to spoil
Shelf-life
Heated to high temperatures to kill off microorganisms this also seals the jars
Canning
Varies but typically 1-2 weeks on average
Fresh
Dehydration involves removal of water vapor from frozen foods
False
What does HACCP stand for
Hazard Analysis Critical Control Point
Used to preserve fruits for the winter
Sugaring