Food Preserving Made Easy

Today's methods of preserving has been made easier because of what?

• The amount people have learned.

• The innovations from jar manufactures.

• The directions now printed on the packages.

• None of the above

What are the two most important things that must be done when preserving food?

• Pick the right fruits or vegetables.

• Destroy all micro organisms such as bacteria, molds and yeasts naturally present in food to prevent them from spoiling the preserved product.

• Make sure your preserving containers are sealed in such a way that other organisms can't enter, otherwise they will cause your carefully prepared food to spoil.

• Both options 2 & 3.

What are the four ways to preserve food?

• Heat and Acid

• Freezing and Sugar

• Options 1 and 2

• None of the above.

What are the two categories when talking about Acid when preserving foods?

• Low Acid Foods

• Extra High Acid Foods

• High Acid

• Options 1 and 3

• None of the above

What does freezing do when preserving foods?

• Keep the food product hard.

• Keeps the flavors fresh of the food.

• Stores food at such a low temperatures that no micro organism growth can occur.

• None of the above.

Many micro organisms, bacteria, molds and yeasts are intentionally used to create new forms of food like what...? Check all that apply.

• bacteria added to milk produces creamy yogurt.

• enzymes turn milk into curds and molds introduced into the curds create wonderful cheeses

• All of the above.

• None of the above.

What is botulism?

• Spores develop into bacteria that are able to grow in an airtight environment (such as canning jars) and produce a poisonous toxin.

• Uncooked food given to people for consumption

• Not washing your hands before cooking or eating.

• None of the above.

What are the familiar acids used to safely preserve low acid foods?

• Vinegar

• Lemon Juice

• Boiling Water

• None of the above.

The quality of locally grown produce is superior why?

• It arrives fresh.

• It doesn't require extended storage

• Options 1 and 2

• None of the above

Some enzyme activity can still go on in frozen vegetables. To prevent this, the vegetables should be _________before freezing.

• Rinsed off well.

• Soaked in water

• Blanched briefly

• None of the above.