Food preservation assessment tool
Sponsored Links
This presentation is the property of its rightful owner.
1 / 66

Food preservation assessment tool PowerPoint PPT Presentation


  • 92 Views
  • Uploaded on
  • Presentation posted in: General

Food preservation assessment tool. How often should a dial gauge canner be tested? A. Every 10 years B.Yearly C. When you feel like it D.No need to test. How often should a dial gauge canner be tested? Yearly Test dial gauge canners to make sure they are accurate.

Download Presentation

Food preservation assessment tool

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Food preservation assessment tool


How often should a dial gauge canner be tested?

A. Every 10 years

B.Yearly

C. When you feel like it

D.No need to test


How often should a dial gauge canner be tested?

  • Yearly

    Test dial gauge canners to make sure they are accurate.


If food looks, smells and tastes perfectly normal, it is safe to eat.

A. True

B.False

C.Don’t know

D. Try and see


If food looks, smells and tastes perfectly normal, it is safe to eat.

B.False

Food that is unsafe may not appear spoiled. Don’t taste food unless you know it is safe; that taste may be your last.


How much should screw bands be tightened?

A. Finger tight before processing

B. Finger tight after processing

C.Both A and B

D.Don’t tighten since air needs to escape


How much should screw bands be tightened?

A. Finger tight before processing

If you tighten bands too much before processing the lids will bend; tightening bands after processing will prevent a seal from forming


How high should the water be in a bath canner?

A. 1/2 inch above the jar lids

B.1 inch above the jar lids

C. Half way up the side of the jars

D.3 inches in the bottom of the canner


How high should the water be in a bath canner?

B.1 inch above the jar lids

Place water in a water bath canner

1-2 inches above jar lids.


How high should the water be in a pressure canner?

A. 1/2 inch above the jar lids

  • 1 inch above the jar lids

    C. Half way up the side of the jars

    D.3 inches in the bottom of the canner


How high should the water be in a pressure canner?

D.3 inches in the bottom of the canner


Jars appropriate for water bath canning are:

A. Mason jars

B.Old mayo jars

C.Spaghetti sauce jars

D.All of the above


Jars appropriate for water bath canning are:

  • All of the above

    Mason jars, Old mayo jars, and Spaghetti sauce jars can all be used in a water bath canner as long as they fit a 2-piece lid however not recommended to re-use commercial jars or lids.


Mold under the lid might be a sign of:

A. Improper processing

B.Lid too tight

C.Untreated lid

D.All of the above


Mold under the lid might be a sign of:

D.All of the above

Mold under the lid is a sign that a jar did not seal properly. This can be caused by under processing, a lid on too tight, or using an untreated lid.


What food is most often home canned?

A. TomatoesB. Meat

C. Jam, JellyD. Corn


What food is most often home canned?

A. Tomatoes

Tomatoes are most often home canned; while first time canners or those doing very little canning prefer jams and jellies


When food is hot packed into jars, how hot should it be?

A. 212º FB. 140º F

C. 180º FD. 160º F


When food is hot packed into jars, how hot should it be?

C. 180º F

Food to be hot packed should be heated to just below boiling (roughly 180ºF) before being placed into jars.


What bacteria is the greatest concern in canned food?

A. Salmonella

B. Listeria

C. C. botulinum

D. There are no bacteria in canned food


What bacteria is the greatest concern in canned food?

C. C. botulinum

Botulism toxin can be produced if C. botulinum grows in home-canned food. Consuming botulism toxin can be fatal.


How do you make low salt sauerkraut?

A. Use 1/2 the salt in the recipe

B.Use a salt substitute

C. Rinse the kraut before eating

D. You are out of luck


How do you make low salt sauerkraut?

C. Rinse the kraut before eating

While you can’t make sauerkraut by using less salt or using a salt substitute, you can rinse the kraut before eating and remove much of the salt that way.


The pH that divides water bath canning from pressure canning is:

A. 4.0B. 4.6

C. 5.0D. 5.2


The pH that divides water bath canning from pressure canning is:

B. 4.6

Foods with a pH greater than 4.6 (vegetables, meat) must be pressure canned; those with a pH less than 4.6 (pickles, fruit) can be water bath canned.


What is the minimum recommended dehydrator temperature when making jerky?

A. 212º FB. 140º F

C. 145º FD. 160º F


What is the minimum recommended dehydrator temperature when making jerky?

  • 145 F

    Research published by the University of Wisconsin-Madison recommends that meat be dried at 145ºF or above.


Precooking jerky in a marinade to 160°F is done to:

  • To kill pathogenic bacteria.

    B. Because most home dehydrators are not designed to reach high temperature.

    C. Precooking in marinade shortens the drying time and makes a tender jerky.


  • Precooking in marinade does shortens the drying time and makes a tender jerky however the main reason is the following:

  • E. coli 0157:H7 bacteria can grow in the intestines of animals and contaminate meat during handling. To kill these bacteria, jerky must be heated to 160°F while it is still moist.

  • Because most home dehydrators are not designed to reach this temperature, the jerky must be heated in another way to guarantee safety.


What is the recommended temperature for a home freezer?

A. -20º FB. +10º F

C. 0º FD. 32º F


What is the recommended temperature for a home freezer?

C. 0º F

Your home freezer should be 0ºF or colder for optimum quality of frozen foods.


When processing salsa, start timing:

A. Once jars are hot packed

B. Once jars are placed in hot water bath

C. Once pressure is reached

D. Once the water bath returns to a boil


When processing salsa, start timing:

D. Once the water bath returns to a boil

Start timing this water bath process once the water returns to a boil.


Proper processing for jams and jellies includes:

A. After filling, invert the jars 10 minutes

B. Hot pack and seal with paraffin

C. Hot pack and process 5 minutes in boiling water

D. Hot pack and process 5 minutes after water begins to boil


Proper processing for jams and jellies includes:

C. Hot pack and process 5 minutes in boiling water

Jams and jellies may not gel if processed too long; so keep the water boiling and start timing once the jars are added to the water.


Water bath canned green beans can be reprocessed in a pressure canner within:

A. 2 hours

B.12 hours

C.24 hours

D. Never


Water bath canned green beans can be reprocessed in a pressure canner within:

C.24 hours

Items that fail to seal or that are improperly processed can be re-processed within 24 hours.


If pints and quarts require the same processing time, can they be canned together?

A. Yes- pressure and water bath

B.No- pressure and water bath

C.Yes- pressure/ No- water bath

D.No- pressure/ Yes- water bath


If pints and quarts require the same processing time, can they be canned together?

A. Yes- pressure and water bath

They can be water bath canned together; and pressure canned as long as the pressure is the same, or the higher pressure is used.


Which of the following is correct:

A. Acid: milk, cheese, corn

B.Low pH: apples, berries, oranges

C.Low acid: apples, berries, oranges

D.Low pH: milk, cheese, corn


Which of the following is correct:

B.Low pH: apples, berries, oranges

Apples, berries and oranges all have a pH less than 4.6 (low pH) and they are also high in acid.


We blanch items primarily to:

A. Kill bacteria

B. Destroy spores

C. Retain color

D. Inactive enzymes


We blanch items primarily to:

D. Inactive enzymes

We blanch items primarily to inactivate enzymes and stabilize quality; an added benefit is that color is stabilized, and surface bacteria are destroyed.


A safe thawing method for a turkey is:

A. In the refrigerator for 3 days

B. In the microwave if cooked right away

C. In the sink overnight

D. On the counter


A safe thawing method for a turkey is:

B. In the microwave if cooked right away

If you are pressed for time, thaw your turkey in the microwave oven, and then cook it right away.


Pickles might turn cloudy because:

A. Soft water was used to make the brine

B. Table salt was added

C. Powdered spices were used

D. More than one above but not all


Pickles might turn cloudy because:

D. More than one above but not all

Pickles may turn cloudy because table salt (not canning salt) was used or because powdered spices were used; hard water can also contribute to cloudiness.


The correct adjustment in water bath canning includes:

A. Higher elevation: longer time

B. Higher elevation: higher pressure

C. Higher elevation: shorter time

D. No adjustment needed in water bath canning


The correct adjustment in water bath canning includes:

A. Higher elevation: longer time

When water bath canner at a higher elevation, extend the processing time.


What thickener is most often recommended in canned soups?

A. Clearjel

B. Cornstarch

C. Pasta

D. None


What thickener is most often recommended in canned soups?

D. None

We do not recommend adding thickeners to canned soups, an unsafe product may result.


Which fruit listed would not require pectin for proper gelation?

A. Blueberries

B. Pears

C. Cranberries

D. Peaches


Which fruit listed would not require pectin for proper gelation?

C. Cranberries

If not overripe, cranberries have enough natural pectin and acid to gel with only added sugar.


Water bath canning jams and jellies is designed to:

A. Set the gel

B.Dissolve the sugar

C.Destroy yeast and mold

D.All of the above


Water bath canning jams and jellies is designed to:

C.Destroy yeast and mold

Water bath canning of high acid foods is designed to destroy yeast and mold, and stabilize product quality.


The microorganisms responsible for fermented pickles are:

A. Yeast

B. Lactic acid bacteria

C. Mold

D.Probiotics


The microorganisms responsible for fermented pickles are:

B. Lactic acid bacteria

Lactic acid bacteria ferment sugars naturally present in the cucumbers, producing acid that preserves the pickles.


The amount of bottled lemon juice that must be added to each quart of water bath canned tomatoes is:

A. 1 teaspoonB. none

C. 2 Tablespoons D. 1 Tablespoon


The amount of bottled lemon juice that must be added to each quart of water bath canned tomatoes is:

  • 2 Tablespoons

    Add 2 Tbl bottled lemon juice per quart of tomatoes to ensure safety when water bath canning.


Pressure is applied in canning because:

A. It kills bacteria

B. Jars seal better

C. Water boils harder

D. Water boils hotter


Pressure is applied in canning because:

D. Water boils hotter

Under pressure, water boils at a higher temperature (hotter). This allows us to destroy harmful spores while maintaining a quality product.


The safe internal temperature for ground beef is:

A. 140º FB. 155º F

C. 160º FD. 165º F


The safe internal temperature for ground beef is:

  • 160º F

    Ground beef should be cooked to 160ºF to ensure that it is safe to eat; the color of the meat or the juice is no longer an accurate measure of

    safety.


The bacteria listed below that is responsible for the most cases of foodborne illness in the U.S. is:

A. SalmonellaB. Campylobacter

C.ListeriaD. E. coli O157:H7


The bacteria responsible for the most cases of foodborne illness:

B. Campylobacter

While the other pathogens seem to be more in the news, “Campy” causes more foodborne illness than Salmonella, Listeria or E. coli O157:H7.


Adapted by N.C. Flores, Ph.D. 2007.

Extension Food Technology Specialist

New Mexico State University.

Originally developed by Barbara Ingham, Food Science Extension Specialist, University of Wisconsin – Extension


  • Login