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3 Kenji TLE Food Preservation Part 1 and 2
Quiz by Deniega, Megumi Kaye D.
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
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.
It is the method of CHILLING FOODS to at least 0o F to slow the oxidation process and inhibit the growth of microorganisms that cause spoilage.
It is the process of using salt, acid, sugar, and nitrites or nitrates which make it similar to pickling but the difference is it is used for MEAT and FISH
It is a complementary process to curing that improves flavor and appearance, and can act as a drying agent.
It is a process of PACKING FOOD wherein AIR IS KEPT OUT.
It is a method of storing foods in an environment wherein the temperature, humidity, and light are controlled.