food preservation assessment tool. how often should a dial gauge canner be tested? a. every 10 years...
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Food preservation assessment toolFood preservation assessment tool
How often should a dial gauge canner be tested?
A. Every 10 yearsB. YearlyC. When you feel like itD. No need to test
How often should a dial gauge canner be tested?
B. 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. TrueB. FalseC. Don’t knowD. Try and see
If food looks, smells and tastes perfectly normal, it is safe to eat.
B. FalseFood 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 processingB. Finger tight after processingC. Both A and BD. Don’t tighten since air needs to
escape
How much should screw bands be tightened?
A. Finger tight before processingIf 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 lidsB. 1 inch above the jar lidsC. Half way up the side of the jarsD. 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 canner1-2 inches above jar lids.
How high should the water be in a pressure canner?
A. 1/2 inch above the jar lidsB. 1 inch above the jar lidsC. Half way up the side of the jarsD. 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 jarsB. Old mayo jarsC. Spaghetti sauce jarsD. All of the above
Jars appropriate for water bath canning are:
D. All of the aboveMason 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 processingB. Lid too tightC. Untreated lidD. All of the above
Mold under the lid might be a sign of:
D. All of the aboveMold 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. Tomatoes B. Meat
C. Jam, Jelly D. 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 F B. 140º F
C. 180º F D. 160º F
When food is hot packed into jars, how hot should it be?
C. 180º FFood 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. SalmonellaB. ListeriaC. C. botulinumD. There are no bacteria in
canned food
What bacteria is the greatest concern in canned food?
C. C. botulinumBotulism 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 recipeB. Use a salt substituteC. Rinse the kraut before eatingD. You are out of luck
How do you make low salt sauerkraut?
C. Rinse the kraut before eatingWhile 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. 4.0 B. 4.6
C. 5.0 D. 5.2
The pH that divides water bath canning from pressure canning is:
B. 4.6Foods 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 F B. 140º F
C. 145º F D. 160º F
What is the minimum recommended dehydrator temperature when making jerky?
C. 145 FResearch 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:
A. 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 F B. +10º F
C. 0º F D. 32º F
What is the recommended temperature for a home freezer?
C. 0º FYour home freezer should be 0ºF or
colder for optimum quality of frozen foods.
When processing salsa, start timing:A. Once jars are hot packedB. Once jars are placed in hot water
bathC. Once pressure is reachedD. 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 minutesB. Hot pack and seal with paraffinC. Hot pack and process 5 minutes in
boiling waterD. 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 hoursB. 12 hoursC. 24 hoursD. Never
Water bath canned green beans can be reprocessed in a pressure canner within:
C. 24 hoursItems 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 bathB. No- pressure and water bathC. Yes- pressure/ No- water bathD. No- pressure/ Yes- water bath
If pints and quarts require the same processing time, can they be canned together?
A. Yes- pressure and water bathThey 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, cornB. Low pH: apples, berries,
orangesC. Low acid: apples, berries,
orangesD. 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 bacteriaB. Destroy sporesC. Retain colorD. Inactive enzymes
We blanch items primarily to:D. Inactive enzymesWe 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 daysB. In the microwave if cooked right
awayC. In the sink overnightD. 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
brineB. Table salt was addedC. Powdered spices were usedD. More than one above but not all
Pickles might turn cloudy because:D. More than one above but not allPickles 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 timeB. Higher elevation: higher pressureC. Higher elevation: shorter timeD. 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. ClearjelB. CornstarchC. PastaD. None
What thickener is most often recommended in canned soups?
D. NoneWe do not recommend adding
thickeners to canned soups, an unsafe product may result.
Which fruit listed would not require pectin for proper gelation?
A. BlueberriesB. PearsC. CranberriesD. Peaches
Which fruit listed would not require pectin for proper gelation?
C. CranberriesIf 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 gelB. Dissolve the sugarC. Destroy yeast and moldD. All of the above
Water bath canning jams and jellies is designed to:
C. Destroy yeast and moldWater 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. YeastB. Lactic acid bacteriaC. MoldD. Probiotics
The microorganisms responsible for fermented pickles are:
B. Lactic acid bacteriaLactic 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 teaspoon B. 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:
C. 2 TablespoonsAdd 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 bacteriaB. Jars seal betterC. Water boils harderD. Water boils hotter
Pressure is applied in canning because:
D. Water boils hotterUnder 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 F B. 155º F
C. 160º F D. 165º F
The safe internal temperature for ground beef is:
C. 160º FGround 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. Salmonella B. Campylobacter
C. Listeria D. E. coli O157:H7
The bacteria responsible for the most cases of foodborne illness:
B. CampylobacterWhile 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