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1 Kenji TLE Food Preservation
Quiz by Deniega, Megumi Kaye D.
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It is a subcategory of the drying technique, where SALT IS ADDED to the product or food.
It is a process of desiccating or dehydrating foods. It removes water and moisture in foods.
It is a process of heating food at a specified temperature for a specific length of time, and then vacuum sealing the pasteurized food in SPECIAL GLASS JARS or cans made for this purpose.
It is a method of encouraging the GROWTH OF GOOD MICROORGANISMS that convert carbohydrates or sugar into acid.
It is the method of SOAKING FOOD in liquid solution containing salt, acid, or alcohol.
It is a process of desiccating or dehydrating foods. It removes water and moisture in foods.
It is a subcategory of the drying technique, where SALT IS ADDED to the product or food.
It is a process of heating food at a specified temperature for a specific length of time, and then vacuum sealing the pasteurized food in SPECIAL GLASS JARS or cans made for this purpose.
It is the method of SOAKING FOOD in liquid solution containing salt, acid, or alcohol.
It is a method of encouraging the GROWTH OF GOOD MICROORGANISMS that convert carbohydrates or sugar into acid.