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WorksheetsFood Preservation (Freezing, Jellying, Salting, & Drying)
Total questions: 20
Worksheet time: 40mins
Which of these is not a method of food preservation?
Freezing
Jellying (Sugar)
Sitting
Drying
When preparing food to freeze, it is very important to remember...
No air touches the food
Small batches of food are best
Food needs to be stored in airtight containers or bags
All of these.
Which of these is not a safe way of storing food in a freezer?
Saran Wrap
Plastic (Stackable) Containers
Plastic Zip Top Bags
Aluminum Foil
"Blanch & Shock" refers to...
Cartoon characters
Boiling for 1 minute & putting in ice water
Putting an acid in frozen food
A special way poking holes into frozen food
Blanch & Shock is used with what frozen food category?
Fruits
Vegetables
Meats
Baked Goods
The result of preserving JUICE in sugar.
Jelly
Jams/Preservatives
Conservatives
Marmalades
The result of preserving JUICE & FRUIT in sugar.
Jelly
Jam/Preservatives
Conservatives
Marmalades
The results of preserving FRUITS & NUTS with sugar and pectin.
Jelly
Jam/Preservatives
Conservatives
Marmalades
The result of preserving CITRUS FRUITS with sugar. (+ Sometimes zest)
Jams/Preservatives
Conservatives
Marmalades
Fruit Butters
The result of preserving PUREED FRUIT & SPICES with sugar or through canning.
Jams/Preservatives
Conservatives
Marmalades
Fruit Butters
TRUE or FALSE: Pectin is unhealth.
True
False
TRUE OR FALSE: Sugar crystals naturally form when preserving with sugar and are a sign of well preserved food.
True
False
Salting is used to preserve foods such as...
Fish & Meats
Fruits & Veggies
Baked Goods
Herbs & Minerals
Salt Brine refers to...
Plain Salt
Salt with Additives
A Water & Salt Mixture
Flavored Salt
TRUE or FALSE: Salting causes food to dry out and prevents microorganisms from growing.
True
False
Which of these is NOT a PRO of drying food.
Simple
Reduces Size & Weight
Long Shelf Life
Enhances Flavor
Which of these is NOT a CON of drying food?
Leaves Food Tasting Salty
Takes a Long Time
Takes Lots of Attention
Not Suitable for All Foods
Which of these variables do you have to be able to control when drying food?
Air Circulation
Food Flavor
Temperature
Humidity Levels
What terms refers to... "When the outside of food is hardened making it impossible for internal moisture to escape."
Hardening Case
Case Hardening
Hard Case
Case Hard
TRUE or FALSE: Preserving food requires temperature precision to keep microorganisms from growing and causing food-borne illness.
True
False
