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Food preservation assessment tool

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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.

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slide2
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

slide3
How often should a dial gauge canner be tested?
  • Yearly

Test dial gauge canners to make sure they are accurate.

slide4
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

slide5
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.

slide6
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

slide7
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

slide8
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

slide9
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.

slide10
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

slide11
How high should the water be in a pressure canner?

D. 3 inches in the bottom of the canner

slide12
Jars appropriate for water bath canning are:

A. Mason jars

B. Old mayo jars

C. Spaghetti sauce jars

D. All of the above

slide13
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.

slide14
Mold under the lid might be a sign of:

A. Improper processing

B. Lid too tight

C. Untreated lid

D. All of the above

slide15
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.

slide16
What food is most often home canned?

A. Tomatoes B. Meat

C. Jam, Jelly D. Corn

slide17
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

slide18
When food is hot packed into jars, how hot should it be?

A. 212º F B. 140º F

C. 180º F D. 160º F

slide19
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.

slide20
What bacteria is the greatest concern in canned food?

A. Salmonella

B. Listeria

C. C. botulinum

D. There are no bacteria in canned food

slide21
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.

slide22
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

slide23
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.

slide24
The pH that divides water bath canning from pressure canning is:

A. 4.0 B. 4.6

C. 5.0 D. 5.2

slide25
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.

slide26
What is the minimum recommended dehydrator temperature when making jerky?

A. 212º F B. 140º F

C. 145º F D. 160º F

slide27
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.

slide28
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.

slide29
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.
slide30
What is the recommended temperature for a home freezer?

A. -20º F B. +10º F

C. 0º F D. 32º F

slide31
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.

slide32
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

slide33
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.

slide34
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

slide35
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.

slide36
Water bath canned green beans can be reprocessed in a pressure canner within:

A. 2 hours

B. 12 hours

C. 24 hours

D. Never

slide37
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.

slide38
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

slide39
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.

slide40
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

slide41
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.

slide42
We blanch items primarily to:

A. Kill bacteria

B. Destroy spores

C. Retain color

D. Inactive enzymes

slide43
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.

slide44
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

slide45
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.

slide46
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

slide47
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.

slide48
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

slide49
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.

slide50
What thickener is most often recommended in canned soups?

A. Clearjel

B. Cornstarch

C. Pasta

D. None

slide51
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.

slide52
Which fruit listed would not require pectin for proper gelation?

A. Blueberries

B. Pears

C. Cranberries

D. Peaches

slide53
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.

slide54
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

slide55
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.

slide56
The microorganisms responsible for fermented pickles are:

A. Yeast

B. Lactic acid bacteria

C. Mold

D. Probiotics

slide57
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.

slide58
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

slide59
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.

slide60
Pressure is applied in canning because:

A. It kills bacteria

B. Jars seal better

C. Water boils harder

D. Water boils hotter

slide61
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.

slide62
The safe internal temperature for ground beef is:

A. 140º F B. 155º F

C. 160º F D. 165º F

slide63
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.

slide64
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

slide65
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.

slide66
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

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