Transcript Document

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?
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. 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
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
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:
D. 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 2piece 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. 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 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. 4.0
B. 4.6
C. 5.0
D. 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 F
B. 140º F
C.
145º F
D. 160º F
What is the minimum recommended
dehydrator temperature when
making jerky?
C. 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:
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 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 reprocessed 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 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 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 F
B. 155º F
C.
160º F
D. 165º F
The safe internal temperature for
ground beef is:
C. 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. Salmonella
B. Campylobacter
C.
Listeria
D. 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