Hot and Cold Food Processing

• basting

• blanching

• poaching

• roasting

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3

NGSS.MS-PS3-4

What is the definition of CONDUCTION?

• When heat is transferred from objects like rays of light or electromagnetically.
• a  hot liquid or air that  expands, becomes less dense, and rises or becomes more dense, and sinks.
• When heat transfers from objects that are touching.
• When heat transfers through the heater or AC in your house.

Which best describes the process of convection?

• Convection is the primary way  heat travels  through rays.
• Convection is the primary way heat travels  through metals.
• Convection is the primary way heat travels  through appliances.
• Convection is the primary way heat travels  through liquids and gasses.

Tags

NGSS.MS-PS1-4

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 type of food-borne illness that is specific to un-properly canned foods.

• Fruit Butters

• Microorganisms

• Clostridium Botulinum

• Headspace

The amount of space left between the top of the food and the bottom of the lid.

• Fruit Butter

• Microorganisms

• Clostridium Botulinum

• Headspace

The following are low acidic foods EXCEPT

• dairy products

• fruits

• meats

• poultry

Blanching, pasteurization, commercial sterilization and sterilization are examples of

• Cold preservation

• Fermentation

• Kombucha

• Heat Preservation

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Food components and pH should be considedered when picking a preservation method

• True

• False