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WorksheetsFood Preserving Made Easy
Total questions: 10
Worksheet time: 5mins
Today's methods of preserving has been made easier because of what?
The amount people have learned.
The innovations from jar manufactures.
The directions now printed on the packages.
None of the above
What are the two most important things that must be done when preserving food?
Pick the right fruits or vegetables.
Destroy all micro organisms such as bacteria, molds and yeasts naturally present in food to prevent them from spoiling the preserved product.
Make sure your preserving containers are sealed in such a way that other organisms can't enter, otherwise they will cause your carefully prepared food to spoil.
Both options 2 & 3.
What are the four ways to preserve food?
Heat and Acid
Freezing and Sugar
Options 1 and 2
None of the above.
What are the two categories when talking about Acid when preserving foods?
Low Acid Foods
Extra High Acid Foods
High Acid
Options 1 and 3
None of the above
What does freezing do when preserving foods?
Keep the food product hard.
Keeps the flavors fresh of the food.
Stores food at such a low temperatures that no micro organism growth can occur.
None of the above.
Many micro organisms, bacteria, molds and yeasts are intentionally used to create new forms of food like what...? Check all that apply.
bacteria added to milk produces creamy yogurt.
enzymes turn milk into curds and molds introduced into the curds create wonderful cheeses
All of the above.
None of the above.
What is botulism?
Spores develop into bacteria that are able to grow in an airtight environment (such as canning jars) and produce a poisonous toxin.
Uncooked food given to people for consumption
Not washing your hands before cooking or eating.
None of the above.
What are the familiar acids used to safely preserve low acid foods?
Vinegar
Lemon Juice
Boiling Water
None of the above.
The quality of locally grown produce is superior why?
It arrives fresh.
It doesn't require extended storage
Options 1 and 2
None of the above
Some enzyme activity can still go on in frozen vegetables. To prevent this, the vegetables should be _________before freezing.
Rinsed off well.
Soaked in water
Blanched briefly
None of the above.
