Flavors & Food Preservation

The part of the brain that deals with smell.

• Olfactory Bulb

• Membrane

• Epiglottis

• Esophagus

The thin sheet of cells located in the nose which allows chemicals/smells to pass through and transfer to the brain.

• Olfactory Bulb

• Membrane

• Epiglottis

• Esophagus

A flap at the root of the tongue which covers the opening of the windpipe (keeps food from entering lungs).

• Olfactory Bulb

• Membrane

• Epiglottis

• Esophagus

The body part that connects the throat to the stomach.

• Olfactory Bulb

• Membrane

• Epiglottis

• Esophagus

The method of preserving food by submerging jars of food into boiling water for a specific amount of time.

• Water Bath Canning

• Pressure Canning

• Freezing

• Preserving with Sugar

A method of preserving food by submerging jars within a pressurized container.

• Water Bath Canning

• Pressure Canning

• Freezing

• Preserving with Sugar

A method of food preservation that subjects food to below 0 temperatures to stop the growth of microorganisms.

• Water Bath Canning

• Pressure Canning

• Freezing

• Preserving in Sugar

A method of food preservation that requires food to be submerged in sugar and creates an osmotic process which removes moisture from microorganisms.

• Water Bath Canning

• Pressure Canning

• Freezing

• Preserving in Sugar

A food preservation method that dries out food through the usage of salt.

• Salting

• Drying

• Blanching

• Shocking

A food preservation method that prevents the growth of microorganisms through the removal of water.

• Salting

• Drying

• Blanching

• Shocking