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