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