Show:
Food Safety
Pressure Canning
Water-Bath
Freezing
Drying
100
3 methods of preserving foods to reduce spoilage.
What are refrigerating, freezing, canning, drying, sweetening and acidifying james and jellies, pickling and fermenting?
100
Organisms that cause food spoilage.
What are molds, yeasts, and bacteria?
100
The way to determine the method of food preservation.
What is the acidity of the food?
100
Freezing stops germs from growing but doesn't _________ them.
What is KILL them?
100
T or F Drying is the oldest form of food preservation.
What is True?
200
Critical food safety measures when preserving food at home.
What is choosing the right method of food preservation; follow research-based, tested recipes; prevention of food spoilage and/or food borne illness?
200
3 examples of low acid foods that must be pressure canned.
What are okra, squash, pumpkins, carrots, turnips, cabbage, onions, beans, potatoes, spinach, peas, corn, poultry, hominy, olives, shrimp, clams, meat, asparagus?
200
3 examples of foods that can be preserved by the boiling water bath.
What are pickles, apples, apricots, oranges, grapefruit, peaches, grapefruit, plums, figs, apricots, raspberries, strawberries, blueberries, blackberries, pineapple, kraut, pears?
200
Two types of freezing containers that are acceptable are:
What are rigid plastic, glass, plastic freezer bags, plastic freezer wraps, freezer paper or heavy-weight aluminum?
200
Drying does not affect the fiber content of the food, but does result in the lost of what nutrients?
What are Vitamin A & C and minerals?
300
Two unsafe methods of canning.
What is open kettle, steam canning, microwave oven canning, oven canning, dishwasher canning?
300
Internal temperature at which jars of food in a pressure canner must be heated.
What is 240 degrees F.
300
How you make sure your jars are sealed.
What is press the middle of the lid with your finger? If the lid springs up when you lift your finger, the seal is not good.
300
Enzymes are destroyed by this process.
What is blanching?
300
Name two types of outdoor food drying.
What are sun, solar or vine drying?
400
Length of time required for bacteria to multiply to 65,536.
What is 4 hours?
400
Must be done yearly.
What is testing the accuracy of the gauges on your pressure canner?
400
When to throw out home-canned foods.
What is wrong method was used to process the food; unexplained cloudy canning liquid, strange odor, mold growth, jar did not seal and it has been longer than 24 hours, bulging lid?
400
Name one treatment method to prevent browning.
What is using Ascorbic Acid (vitamin C) in tablet or powder form.
400
The recommended temperature to dry food in the sun.
What is 85 degrees or hotter, with 60% or lower humidity and a constant breeze?
500
Factors that affect the growth of germs.
What is FAT TOM?
500
The main reason pressure canning is necessary for low acid foods.
What is to destroy the deadly botulinum toxin (Clostridium botulinum microorganism).
500
The main reason for using pectin in jams and jellies.
What is if the fruit is naturally lower in pectin or if it is fully ripe?
500
The temperature at which frozen foods should be maintained.
What is 0 degrees or colder?
500
The type of outdoor drying that is NOT suitable in Texas.
What is SOLAR drying?