Ag. 8 Food Science

food preservation method in which substances that prevent microorganisms are added to food to prevent soilage - this is common with meats

• canning
• curing
• irradiation
• freezing

A contaminant that causes sickness

• Pathogen
• recipe
• saute
• Disease

a method of food preservation in which food is placed in a container and heated at a high temperature under pressure to kill all microorganisms

• freezing
• pickling
• canning
• fermentation

heat the oven to the temperature recommended in the recipe prior to cooking in it

• preheat
• boil
• pickling
• simmer

heat a liquid until bubbles steadily form, rise, and break on the surface

• stir
• boil
• beat
• simmer

When food and the food container are both steralized

• aseptic packaging
• pickling
• contamination
• food preservation

The addition of something unwholesome or undesirable

• contamination
• sterilization
• food preservation
• pasteurization

mix the ingredients in a circular motion until they are combined

• chop
• mix
• stir
• boil

Food that is highly succesptible to spoilage and must be consumed in a short period of time

• perishable food
• food spoilage
• unwholesome food
• wholesome food

a heat treatment designed to raise the temperature of food between 180-190 degrees followed by rapid cooling - this does not destroy microorganisms, but inactivates enzymes

• blanching
• boiling
• pasteurization
• canning