Food preservation EHE assessment tool. How often should a dial gauge canner be tested? A. Every 10...
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Transcript of Food preservation EHE assessment tool. How often should a dial gauge canner be tested? A. Every 10...
Food preservation EHE assessment Food preservation EHE assessment tooltool
How often should a dial gauge canner be tested?
A. Every 10 yearsB. YearlyC. When you feel like itD. No need to test
If food looks, smells and tastes perfectly normal, it is safe to eat.
A. TrueB. FalseC. Don’t knowD. Try and see
How much should screw bands be tightened?
A. Finger tight before processingB. Finger tight after processingC. Both A and BD. Don’t tighten since air needs to
escape
How high should the water be in a bath canner?
A. 1/2 inch above the jar lidsB. 1 inch above the jar lidsC. Half way up the side of the jarsD. 3 inches in the bottom of the
canner
Jars appropriate for water bath canning are:
A. Mason jarsB. Old mayo jarsC. Spaghetti sauce jarsD. All of the above
How high should the water be in a pressure canner?
A. 1/2 inch above the jar lidsB. 1 inch above the jar lidsC. Half way up the side of the jarsD. 3 inches in the bottom of the
canner
Mold under the lid might be a sign of:
A. Improper processingB. Lid too tightC. Untreated lidD. All of the above
What food is most often home canned?
A. Tomatoes B. Meat
C. Jam, Jelly D. Corn
When food is hot packed into jars, how hot should it be?
A. 212º F B. 140º F
C. 180º F D. 160º F
What bacteria is the greatest concern in canned food?
A. SalmonellaB. ListeriaC. C. botulinumD. There are no bacteria in
canned food
How do you make low salt sauerkraut?
A. Use 1/2 the salt in the recipeB. Use a salt substituteC. Rinse the kraut before eatingD. You are out of luck
The pH that divides water bath canning from pressure canning is:
A. 4.0 B. 4.6
C. 5.0 D. 5.2
What is the minimum recommended dehydrator temperature when making jerky?
A. 212º F B. 140º F
C. 145º F D. 160º F
What is the recommended temperature for a home freezer?
A. -20º F B. +10º F
C. 0º F D. 32º F
When processing salsa, start timing:A. Once jars are hot packedB. Once jars are placed in hot water
bathC. Once pressure is reachedD. Once the water bath returns to a
boil
Proper processing for jams and jellies includes:
A. After filling, invert the jars 10 minutesB. Hot pack and seal with paraffinC. Hot pack and process 5 minutes in
boiling waterD. Hot pack and process 5 minutes after
water begins to boil
Water bath canned green beans can be reprocessed in a pressure canner within:
A. 2 hoursB. 12 hoursC. 24 hoursD. Never
If pints and quarts require the same processing time, can they be canned together?
A. Yes- pressure and water bathB. No- pressure and water bathC. Yes- pressure/ No- water bathD. No- pressure/ Yes- water bath
Which of the following is correct:A. Acid: milk, cheese, cornB. Low pH: apples, berries,
orangesC. Low acid: apples, berries,
orangesD. Low pH: milk, cheese, corn
We blanch items primarily to:A. Kill bacteriaB. Destroy sporesC. Retain colorD. Inactive enzymes
A safe thawing method for a turkey is:A. In the refrigerator for 3 weeksB. In the microwave if cooked right
awayC. In the sink overnightD. On the counter
Pickles might turn cloudy because:A. Soft water was used to make the
brineB. Table salt was addedC. Powdered spices were usedD. More than one above but not all
The correct adjustment in water bath canning includes:
A. Higher elevation: longer timeB. Higher elevation: higher pressureC. Higher elevation: shorter timeD. No adjustment needed in water
bath canning
What thickener is most often recommended in canned soups?
A. ClearjelB. CornstarchC. PastaD. None
Which fruit listed would not require pectin for proper gelation?
A. BlueberriesB. PearsC. CranberriesD. Peaches
Water bath canning jams and jellies is designed to:
A. Set the gelB. Dissolve the sugarC. Destroy yeast and moldD. All of the above
The microorganisms responsible for fermented pickles are:
A. YeastB. Lactic acid bacteriaC. MoldD. Probiotics
The amount of bottled lemon juice that must be added to each quart of water bath canned tomatoes is:
A. 1 teaspoon B. none
C. 2 Tablespoons D. 1 Tablespoon
Pressure is applied in canning because:
A. It kills bacteriaB. Jars seal betterC. Water boils harderD. Water boils hotter
The safe internal temperature for ground beef is:
A. 140º F B. 155º F
C. 160º F D. 165º F
The bacteria listed below that is responsible for the most cases of foodborne illness in the U.S. is:
A. Salmonella B. Campylobacter
C. Listeria D. E. coli O157:H7