A) Preventing spoilage B) Increasing size C) Changing color D) Adding flavor
A) Escherichia coli B) Salmonella C) Clostridium botulinum D) Staphylococcus aureus
A) Refrigeration B) Washing C) Heat processing D) Freezing
A) Microwave oven B) Steam canner C) Pressure canner D) Water bath canner
A) Specified amount B) Doesn't matter C) Completely full D) Completely empty
A) Prevent discoloration B) Allow for expansion C) Increase flavor D) Reduce cooking time
A) Debubbling B) Aerating C) Purging D) Filtering
A) Loose seal B) Bubbly seal C) Rusty seal D) Vacuum seal
A) Refrigerate immediately B) Freeze immediately C) Eat immediately D) Wait a day to cool before storing.
A) Re-process immediately B) Refrigerate immediately and use soon. C) It's safe to store. D) Store at room temperature
A) Makes it easier B) Guarantees flavor C) Ensures safe processing time D) Reduces cost
A) Low-acid foods B) Fruits C) Jams D) High-acid foods
A) Tempered glass B) Copper C) Aluminum D) Plastic
A) In the freezer B) Under cold water C) In the refrigerator D) At room temperature
A) A can seal B) A severe food poisoning C) A canning tool D) A fruit preservative
A) Lid is bulging B) Lid does not flex when pressed C) Lid is easy to remove D) Lid flexes slightly
A) To sterilize the canner B) To add water C) To add pressure D) To remove air
A) Strawberries B) Applesauce C) Green beans D) Jelly
A) Packing loosely B) Putting uncooked food in jars C) Putting cooked food in jars D) Packing tightly
A) Putting cold food in jars B) Packing tightly C) Putting preheated food in jars D) Packing loosely
A) Has no effect B) Changes the flavor C) Promotes botulism growth D) Inhibits botulism growth
A) Follow recipe instructions B) 10 minutes C) 1 hour D) 30 minutes
A) Taste it carefully B) Re-process it C) Give it to a neighbor D) Discard it
A) To ensure a proper seal B) To save money C) For cleanliness D) To prevent rust
A) Exhaust steam before pressurizing B) Release pressure quickly C) Add water D) Clean the canner
A) They need less heat B) They don't need to be processed C) Water boils at a lower temperature D) Acidity prevents botulism growth
A) To thicken jams and jellies B) To prevent mold C) To preserve color D) To add flavor
A) Boil in salt water B) Rinse with cold water C) Wash in hot, soapy water D) Wipe with a dry cloth
A) Refrigerator B) Cool, dark, dry place C) Humid, bright place D) Warm, sunny place
A) Bring back to pressure and re-process B) Ignore it and continue processing C) Add more water to the canner D) Remove the canner from heat immediately |