Transcript Document

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
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 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
Jars appropriate for water bath canning
are:
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?
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
Mold under the lid might be a sign of:
A. Improper processing
B. Lid too tight
C. Untreated lid
D. All of the above
What food is most often home
canned?
A. Tomatoes
B. Meat
C. Jam, Jelly
D. Corn
When food is hot packed into
jars, how hot should it be?
A. 212º F
B. 140º F
C. 180º F
D. 160º F
What bacteria is the greatest concern in
canned food?
A. Salmonella
B. Listeria
C. C. botulinum
D. There are no bacteria in canned food
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
The pH that divides water bath
canning from pressure canning
is:
A. 4.0
B. 4.6
C. 5.0
D. 5.2
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?
A. -20º F
B. +10º F
C.
0º F
D. 32º F
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
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
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:
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:
A. Kill bacteria
B. Destroy spores
C. Retain color
D. Inactive enzymes
A safe thawing method for a turkey is:
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:
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:
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?
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:
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:
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:
A. It kills bacteria
B. Jars seal better
C. Water boils harder
D. Water boils hotter
The safe internal temperature for
ground beef 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