Preserving Food Flashcards
1
Q
Why do we preserve food?
A
To prevent bacterial growth?
2
Q
Bacteria needs 4 things to grow?
A
Food
Warmth
Moisture
Air
3
Q
What is the danger zone?
A
5’C - 63’C
4
Q
What does the sugar in preserved fruit help prevent?
A
The growth of microorganisms
5
Q
What is used to make chutney?
A
Acetic acid and often sugar
6
Q
What should the temperature of a freezer be?
What does it prevent?
A
-18’C or below.
The water inside the food will turn into ice and stop the growth of microorganisms.
7
Q
How does bottling kill microorganisms?
A
The jars are heated to a very high temperature to sterilise the contents.
8
Q
Why are canned vegetables softer than fresh?
A
Because of the high temperature used in the canning process.
9
Q
What is drying usually used for?
A
Fruits and herbs.
