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Hot and Cold Food Processing

Authored by Christy Herr

Science, Other

9th - 12th Grade

NGSS covered

Used 11+ times

Hot and Cold Food Processing
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27 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

basting

blanching

poaching

roasting

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

NGSS.MS-PS3-3

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

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.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Water Bath Canning

Pressure Canning

Freezing

Preserving with Sugar

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Fruit Butters

Microorganisms

Clostridium Botulinum

Headspace

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Fruit Butter

Microorganisms

Clostridium Botulinum

Headspace

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