Unit #2B: Food Preservation

Historically, humans did this so they could survive the winters when there was little to eat due to cold weather.

In modern times, we use this to increase the shelf life and safety of foods by preventing the growth and activities of microorganisms.

• food processing and preservation
• the 4 C's of food safety
• e. Coli
• Salmonella

The first method of food preservation (besides cooking over a fire) was probably

• canning

• refrigeration

• drying/dehydration

• fermentation

Removes WATER from food so bacteria can't survive.

Types of food: fruits, meats, grains, veggies.

• dehydration

• pasteurization

• canning

• freeze-drying

Using smoke that takes the moisture out and bacteria can't survive the smoke.

Types of food: meats, cheese, fish.

• freezing

• smoking

• salting

• pickling

Adding this MINERAL removes water so bacteria can't survive.

Types of food: only meats and fish.

• freezing

• smoking

• salting

• pickling

______________________ is a natural process where microorganisms, like bacteria and yeast, convert carbohydrates into alcohol or acids, resulting in preserved and flavorful foods like cheese, wine, beer, kombucha, sauerkraut, kimchi, and yogurt. 

• Fermentation
• Dehydration
• Pasteurization
• Distillation

What product is NOT a result of fermentation?

• Beer
• Yogurt
• Sauerkraut
• Ketchup

Uses vinegar (an acid) to LOWER pH so bacteria cannot survive.

Types of food: veggies, meats, fish, and eggs.

• freezing

• smoking

• salting

• pickling

What can be used for pickling because the acid in it kills bacteria?

• sodium bicarbonate
• lime
• vinegar
• purified water

The process of stopping enzyme action in food (which causes food to lose it color, taste, and texture, but not spoil) by dipping the food first in hot water and then in cold water.

• roasting

• freeing

• dehydrating

• blanching