food perservation Flashcards
1
Q
how to thaw potentially hazardous food?
A
in fridge or submerge under running cold water at 70 or lower
2
Q
low water content prevents growth of microorganisms
A
drying
3
Q
blanching inactivates
A
enzymes
4
Q
canning food last up to _ yr
A
1
5
Q
canning is done under __ ___ for short time to preserve
A
high pressure
6
Q
ph low use
A
boiling water
7
Q
ph high use
A
pressure cooker
8
Q
what is used as humectants during canning
A
calcium
9
Q
cold sterilization for meat is called
A
irradation
