Fermentation
T/F Anaroebic respiration is in the presence oxygen
False
What is the major preservation technique for pretzels?
Drying
What do you need to do the jars before canning?
Sterilization
Name one type of food borne illness
(many possible answers)
A neutral pH is
pH=7
T/F Aerobic respiration is in the presence oxygen
T
What is the main preservation techniques for canned cucumber? (3)
pickling/salting/canning
How many times can you use a canning lid?
Once
Name three things that prevent food born illness
cleanliness
proper heating/cooling
proper pH
proper preservation (many others acceptable)
Acidic pH values are
low (0-7>)
Fermentation in animals produces
lactic acid
What is the main preservation techniques beef jerky? (2)
Drying/Salting
If your can does not pop what should you do?
Put in fridge and consume immediately
Touching raw chicken and then the fridge handle would be an example of
cross-contamination
Something that is sour has a pH value range of
acid (0-less than 7)
Fermentation in plants/yeasts produce
ethanol + CO2
What is the main preservation technique for bread? (3)
fermentation/baking/sugar
How long can canned goods last on the shelf generally?
1 year
The main preservation techniques for soy sauce are? (2)
Salt/Fermentation
Something that is bitter or slippery is a
base
Name 5 foods that are fermented and state whether it is ethanol or lactic acid that causes their flavour
Bread/alcohol CO2/ethanol
Soy Sauce/Cheese/Other Dairy Lactic Acid
What is the main preservation techniques for ice cream? (3)
temperature/sugar/pasturization
What is the major food safety concern when canning foods?
pH to avoid botulism
What is the danger zone?
Temperatures between 4-60 Celcius
What pH value(s) must canned goods be
4.7 or lower