Preservation Methods
Freezing food slows down the growth of bacteria by lowering this.
What is temperature?
This dairy product is made by churning cream until it solidifies.
What is butter?
portions of meat that are ready for sale to consumers in retail markets like supermarkets or butcher shops
What is Retail Cuts?
This is the safest way to thaw frozen meat to prevent bacterial growth.
What is thawing in the refrigerator?
This method uses salt or sugar to draw moisture out of food, preventing spoilage.
What is curing (or salting)?
Skim milk differs from whole milk mainly in this nutritional component.
What is fat?
large meat cuts, that are further divided into more consumer-friendly retail cuts.
What is Wholesale Cuts?
You should always wash your hands with this before handling food.
What is soap and water?
This preservation method involves sealing food in airtight containers to prevent exposure to oxygen and bacteria.
What is vacuum sealing?
This cultured dairy product is thicker than yogurt and often used in dips and dressings.
What is sour cream?
determined by factors like marbling and maturity, estimate the palatability of the meat.
What is Quality Grades?
This internal temperature (in °F) is recommended for cooking poultry to ensure it’s safe to eat.
What is 165 degrees Fahrenheit?
This process uses microorganisms to convert sugars into alcohol or acids, preserving foods like yogurt and sauerkraut.
What is fermentation?
This process prevents the cream in milk from separating by breaking down fat molecules under high pressure.
What is homogenization?
predict the percentage of lean meat that will be available after trimming and boning.
What is Yield Grades?
This harmful bacteria, often found in raw eggs and poultry, can cause food poisoning if food is undercooked or handled improperly.
What is Salmonella?
This preservation technique removes moisture from food using hot air or sun exposure to inhibit microbial growth.
What is dehydration (or drying)?
This dairy product is made by adding bacterial cultures to milk, then straining it to remove whey, resulting in a thicker texture and higher protein content than regular yogurt.
What is Greek yogurt?
This term refers to the intramuscular fat found within beef, which contributes to flavor, juiciness, and tenderness—and plays a major role in determining USDA quality grades.
What is marbling?
This term describes the temperature range between 40°F and 140°F where bacteria grow most rapidly.
What is the Danger Zone?