chapter 19 vocab

Question 1

contaminant

Answer 1

is a substance, such as a chemical or organism, that makes food unsafe to eat.

Question 2

food-borne illness

Answer 2

Sickness caused by eating food that contains a contaminant

Question 3

microorganism

Answer 3

-is a living thing so small that it can only be seen through a microscope.

Question 4

toxin

Answer 4

or poison, that can cause illness. A few bacteria are dangerous to human health and produce these.

Question 5

spore

Answer 5

is a protected cell that develops into a bacterium when it has the right conditions of food, warmth, and moisture.

Question 6

food safety

Answer 6

keeping food safe to eat by following proper food handling and cooking practices.

Question 7

sanitation

Answer 7

the prevention of illness through cleanliness which a clean kitchen plays an important role in this.

Question 8

personal hygiene

Answer 8

thoroughly washing your body, face, and hands, you help to avoid transferring harmful bacteria when handling food.

Question 9

20-second scrub

Answer 9

using soap and warm water to scrub your hands for 20 seconds. Use a brush to clean underneath your fingernails. Keep your nails trimmed.

Question 10

cross-contamination

Answer 10

is the spread of harmful bacteria from one food to another. Cross-contamination can occur with any food, raw or cooked, but it is most common with raw meat, poultry, seafood, and eggs.

Question 11

internal temperature

Answer 11

the temperature deep inside the thickest part of the food measured with a food thermometer

Question 12

rancidity

Answer 12

or spoilage due to the breakdown of fats. Rancid foods have a stale, bitter flavor. Whole-grain products, seeds, and nuts because of the high oil content makes them prone to this.

Question 13

freezer burn

Answer 13

is moisture loss caused by improper packaging or overly long storage in the freezer. Cold air gets into the package, damaging the food’s quality. Food with freezer burn may have tough, grayish brown spots and a stale taste and aroma

Question 14

preserve

Answer 14

Canning, freezing, and drying have long been used as safe methods for food preservation. To preserve is to prepare food in a way that allows it to be safely stored for later use. Many people still preserve food, especially vegetables and fruits, by canning, freezing, or drying. Preserving saves money and can be satisfying.

Question 15

sugar-pack method

Answer 15

is the technique of freezing fruit coated in sugar. Toss the fruit in sugar until it is well coated, then pack it into freezer-safe containers. The sugar helps retain the fruit’s color and texture and combines with the juice to form a syrup when defrosted

Question 16

syrup-pack method

Answer 16

is the technique of freezing fruit in sugar water. Make a syrup by dissolving sugar in water. Pack fruit in freezer-safe containers and cover it with the chilled syrup. Keep the fruit under the syrup with a small p

Question 17

tray-pack method

Answer 17

is the technique of freezing fruit whole on a tray. This method works well with blackberries, blueberries, cranberries, and other small fruits. Place the fruit on a tray or baking sheet, leaving space between pieces. Cover tightly with aluminum foil and freeze just until frozen. Then pack the pieces into freezer-safe containers

Question 18

dry pack method

Answer 18

is the technique of freezing fruit directly in freezer containers. This method works best for small whole fruits.

Question 19

blanching

Answer 19

All vegetables except tomatoes require blanching, or brief cooking in boiling water, before freezing. Blanching neutralizes enzymes. To blanch vegetables, use 1 gallon of boiling water in a large pot for 1 pound of vegetables. Place the prepared vegetables in a large strainer and immerse them in the water. A blanching chart shows how long to blanch different vegetables. Another clue that vegetables are done is their color. Look for an intensified color change.

Question 20

raw pack method

Answer 20

s the technique of canning raw foods. Put the prepared raw food into the jars. Pour in a hot liquid, such as syrup, water, or juice. Raw packing helps delicate foods retain their shape and texture.

Question 21

head space

Answer 21

is room left in a container for food to expand. If you are freezing food in plastic bags, squeeze out as much air as possible before sealing. Wipe containers clean and label them with the date, contents, and amount.When you pack foods in containers to freeze, leave 1 inch of headspace between the food and the lid of the container.

Question 22

hot-pack method

Answer 22

is the technique of canning simmered foods. Simmer the food briefly, then place it and some of the liquid into the jars. Light cooking “preshrinks” foods. They fit together more closely, leaving less air in the jar. This increases the vacuum effect.

Question 23

boiling-water bath

Answer 23

is a large, deep kettle with a tight-fitting lid. The jars are covered with boiling water and processed for a specified length of time. A removable, divided rack separates and holds the jars off the bottom of the kettle, allowing water to circulate around all sides of the jars.High-acid foods, including most fruits, can be processed in a boiling water bath.

Question 24

pressure canning

Answer 24

is canning using a pressure canner, which is like a large pressure cooker. Jars of food are processed in steam under pressure. Pressure canning raises the temperature above the boiling point of water to kill the deadly botulinum bacteria, which can survive the heat of boiling. Low-acid foods, including tomatoes and other vegetables, need pressure canning.

Question 25

rehydrate

Answer 25

or absorb water and become soft again. For example, you can soften dried blueberries by soaking them in warm water before adding them to muffin or pancake batter.

Question 26

GRAS List

Answer 26

The FDA classifies additives with a long history of safe use as “Generally Recognized as Safe” ., or safe list, range from sugar to seaweed and can be used by food processors for specific uses without further testing. No additive is approved permanently. If new evidence shows that an additive might be unsafe, the FDA may require retesting and may tell manufacturers to stop using it.

Question 27

irradiation

Answer 27

is the process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms. Irradiation does not make foods radioactive. Like other processing methods, irradiation can slightly affect flavor, texture, and vitamin levels.

Question 28

recall

Answer 28

the immediate removal of a product from store shelves. The brand name and package code numbers are publicized in the media. Consumers who have purchased the food are urged to return it to the store for a refund. If the company does not voluntarily recall an item, the FDA may take legal action.

Question 29

Tolerance

Answer 29

For every pesticide, the EPA establishes a tolerance, or a maximum safe level in food. If a pesticide is found above tolerance levels, it may be banned or restricted.