The thin sheet of cells located in the nose which allows chemicals/smells to pass through and transfer to the brain.

A flap at the root of the tongue which covers the opening of the windpipe (keeps food from entering lungs).

The body part that connects the throat to the stomach.

The method of preserving food by submerging jars of food into boiling water for a specific amount of time.

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

A method of food preservation that subjects food to below 0 temperatures to stop the growth of microorganisms.

A method of food preservation that requires food to be submerged in sugar and creates an osmotic process which removes moisture from microorganisms.

A food preservation method that dries out food through the usage of salt.

A food preservation method that prevents the growth of microorganisms through the removal of water.

The method of starting the cooking process by submerging a food in boiling water.

The method of stopping the cooking process by submerging a cooking food into sub zero temperatures.

A preservative made with only fruit juice.

A preservative made with fruit and juice.

A preservative made with pectin and nuts.

A preservative made with citrus fruits and contains fruit zest.

A thick, smooth fruit puree with spices.

Yeast, Mold, and Bacteria

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

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