Preserving
depriving fruit, vegetables, meats, and fish of moisture. Also causes the loss of many natural vitamins
What is Drying?
thus appliance used to dry out the food and take the moisture
What is a food dehydrator or oven?
Is the temperature freezers should be kept at
what is less than 0 degrees F
Is required to create a seal and kill bacteria and microorganisms
What is Boiling?
always ____ to a falling knife
what is Yeild?
This requires a vegetable/fruit to be placed in an acidic liquid in a jar, then boiled to create a seal?
What is pickling?
the optimum temperature for drying food
What is 140 °F?
The temperature of refrigerator should be at
what is at or below 40°F?
What the vegetables are placed in to prevent from spoilage
What is Brine?
What is the best way to thaw frozen food?
What is refrigeration?
Caused by rubbing pork, beef and fish with salt, followed by smoking the meat
What is Salting?
the food will ____ if temperatures exceed 140 °F
What is Cook?
You should do this to your food before cooling/freezing
what is wrap?
Do this to all jars before pickling
what is Sterilize/thoroughly clean?
the maximum amount of time consumers can safely leave perishable food at room temperature.
what is 2 hours?
Fermenting as a way to preserve vegetables in an acidic brine. Increases the salt content & reduces vitamin content in the food. Oldest form of food preservation.
What is Pickling
Conditions needed to store food when this method of preservation is used
What is a cool and Dry environment?
This occurs when produce is left in the freezer too long
what is Freezerbrun?
Type of foodborne illness caused by improper pickling
what is botulism?
The Four Steps to Food Safety
what is Clean, Separate, Cook, and Chill?
Is used to balance out the saltiness left over in the food
What is sugar?
How does drying affect food quality?
what is "changes food texture and increases the shelf life and reduces waste?
What is the lifespan of cold storage?
up to twenty years if they are built correctly and looked after correctly
where is pickled produce needed to be stored?
what is a cool, dark place?
3 main categories of foodborne illness
what is biological, chemical and physical?