PRINCIPLES OF FOOD PRESERVATION

A fresh egg has clean, _________ and don’t have any cracks on its shell.

• fresh

• no smell

• signs

• rough

Look for _________ food to make sure that you are buying quality, fresh and inexpensive food.

• fresh

• smell

• rough

• firm

Food that shows _________ of decay or is heavily bruised should be used in food preservation.

• sign

• fresh

• season

• on time

Marbling has a _________ effect on the juiciness and flavor of the meat.

• signs

• firm

• fresh

• no smell

The _________ must be red to pink, not gray or brown. There should be no slime covering them.

• fins

• gills

• tail

• eyes

Good quality fruits and vegetables should be________.

• fresh with bright color characteristics of the fruits and vegetables

• of unusual size and shape.

• in abundance, since they are in season

• uniform in texture and color.

Efficient preparation of food preserves needs________________.

• careful planning

• tools and equipment

• careful measurement of ingredients

• all of the above

Good quality of fish should not have________.

• clear bright eyes

• shiny and tight scales in a firm body

• a strong seaweed odor

• slightly foul odor

Good quality of pork should have ____________________.

• smooth, fine-grained, lean meat

• an unusual meaty odor

• thick skin and fat

• thin lean meat

The first consideration in choosing food to preserve is to find out__________________.

• those that are cheap

• those that in the market

• those available in your home garden

• those available in the community