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Food preservation EHE 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. 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.

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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


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


How much should screw bands be tightened? safe to eat.

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 high should the water be in a bath canner? safe to eat.

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


Jars appropriate for water bath canning are: safe to eat.

A. Mason jars

B. Old mayo jars

C. Spaghetti sauce jars

D. All of the above


How high should the water be in a pressure canner? safe to eat.

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


Mold under the lid might be a sign of: safe to eat.

A. Improper processing

B. Lid too tight

C. Untreated lid

D. All of the above


What food is most often home canned? safe to eat.

A. Tomatoes B. Meat

C. Jam, Jelly D. Corn


When food is hot packed into jars, how hot should it be? safe to eat.

A. 212º F B. 140º F

C. 180º F D. 160º F


What bacteria is the greatest concern in canned food? safe to eat.

A. Salmonella

B. Listeria

C. C. botulinum

D. There are no bacteria in canned food


How do you make low salt sauerkraut? safe to eat.

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



What is the minimum recommended dehydrator temperature when making jerky?

A. 212º F B. 140º F

C. 145º F D. 160º F


What is the recommended temperature for a home freezer? making jerky?

A. -20º F B. +10º F

C. 0º F D. 32º F


When processing salsa, start timing: making jerky?

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


Proper processing for jams and jellies includes: making jerky?

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


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

A. 2 hours

B. 12 hours

C. 24 hours

D. Never


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


Which of the following is correct: they be canned together?

A. Acid: milk, cheese, corn

B. Low pH: apples, berries, oranges

C. Low acid: apples, berries, oranges

D. Low pH: milk, cheese, corn


We blanch items primarily to: they be canned together?

A. Kill bacteria

B. Destroy spores

C. Retain color

D. Inactive enzymes


A safe thawing method for a turkey is: they be canned together?

A. In the refrigerator for 3 weeks

B. In the microwave if cooked right away

C. In the sink overnight

D. On the counter


Pickles might turn cloudy because: they be canned together?

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


The correct adjustment in water bath canning includes: they be canned together?

A. Higher elevation: longer time

B. Higher elevation: higher pressure

C. Higher elevation: shorter time

D. No adjustment needed in water bath canning


What thickener is most often recommended in canned soups? they be canned together?

A. Clearjel

B. Cornstarch

C. Pasta

D. None


Which fruit listed would not require pectin for proper gelation?

A. Blueberries

B. Pears

C. Cranberries

D. Peaches


Water bath canning jams and jellies is designed to: gelation?

A. Set the gel

B. Dissolve the sugar

C. Destroy yeast and mold

D. All of the above


The microorganisms responsible for fermented pickles are: gelation?

A. Yeast

B. Lactic acid bacteria

C. Mold

D. Probiotics


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

A. 1 teaspoon B. none

C. 2 Tablespoons D. 1 Tablespoon


Pressure is applied in canning because: quart of water bath canned tomatoes is:

A. It kills bacteria

B. Jars seal better

C. Water boils harder

D. Water boils hotter


The safe internal temperature for ground beef is: quart of water bath canned tomatoes is:

A. 140º F B. 155º F

C. 160º F D. 165º F


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

A. Salmonella B. Campylobacter

C. Listeria D. E. coli O157:H7


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