Food preservation assessment tool. How often should a dial gauge canner be tested? A. Every 10 years...

Food preservation assessment toolFood preservation assessment tool

How often should a dial gauge canner be tested?

A. Every 10 yearsB. YearlyC. When you feel like itD. No need to test

How often should a dial gauge canner be tested?

B. Yearly

Test dial gauge canners to make sure they are accurate.

If food looks, smells and tastes perfectly normal, it is safe to eat.

A. TrueB. FalseC. Don’t knowD. Try and see

If food looks, smells and tastes perfectly normal, it is safe to eat.

B. FalseFood that is unsafe may not appear

spoiled. Don’t taste food unless you know it is safe; that taste may be your last.

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 much should screw bands be tightened?

A. Finger tight before processingIf you tighten bands too much before

processing the lids will bend; tightening bands after processing will prevent a seal from forming

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

How high should the water be in a bath canner?

B. 1 inch above the jar lids

Place water in a water bath canner1-2 inches above jar lids.

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

How high should the water be in a pressure canner?

D. 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

Jars appropriate for water bath canning are:

D. All of the aboveMason jars, Old mayo jars, and

Spaghetti sauce jars can all be used in a water bath canner as long as they fit a 2-piece lid however not recommended to re-use commercial jars or lids.

Mold under the lid might be a sign of:

A. Improper processingB. Lid too tightC. Untreated lidD. All of the above

Mold under the lid might be a sign of:

D. All of the aboveMold under the lid is a sign that a jar

did not seal properly. This can be caused by under processing, a lid on too tight, or using an untreated lid.

What food is most often home canned?

A. Tomatoes B. Meat

C. Jam, Jelly D. Corn

What food is most often home canned?

A. Tomatoes

Tomatoes are most often home canned; while first time canners or those doing very little canning prefer jams and jellies

When food is hot packed into jars, how hot should it be?

A. 212º F B. 140º F

C. 180º F D. 160º F

When food is hot packed into jars, how hot should it be?

C. 180º FFood to be hot packed should be

heated to just below boiling (roughly 180ºF) before being placed into jars.

What bacteria is the greatest concern in canned food?

A. SalmonellaB. ListeriaC. C. botulinumD. There are no bacteria in

canned food

What bacteria is the greatest concern in canned food?

C. C. botulinumBotulism toxin can be produced if C.

botulinum grows in home-canned food. Consuming botulism toxin can be fatal.

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

How do you make low salt sauerkraut?

C. Rinse the kraut before eatingWhile you can’t make sauerkraut by

using less salt or using a salt substitute, you can rinse the kraut before eating and remove much of the salt that way.

The pH that divides water bath canning from pressure canning is:

A. 4.0 B. 4.6

C. 5.0 D. 5.2

The pH that divides water bath canning from pressure canning is:

B. 4.6Foods with a pH greater than 4.6

(vegetables, meat) must be pressure canned; those with a pH less than 4.6 (pickles, fruit) can be water bath canned.

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 minimum recommended dehydrator temperature when making jerky?

C. 145 FResearch published by the University

of Wisconsin-Madison recommends that meat be dried at 145ºF or above.

Precooking jerky in a marinade to 160°F is done to:

A. To kill pathogenic bacteria.B. Because most home dehydrators are

not designed to reach high temperature.

C. Precooking in marinade shortens the drying time and makes a tender jerky.

• Precooking in marinade does shortens the drying time and makes a tender jerky however the main reason is the following:

• E. coli 0157:H7 bacteria can grow in the intestines of animals and contaminate meat during handling. To kill these bacteria, jerky must be heated to 160°F while it is still moist.

• Because most home dehydrators are not designed to reach this temperature, the jerky must be heated in another way to guarantee safety.

What is the recommended temperature for a home freezer?

A. -20º F B. +10º F

C. 0º F D. 32º F

What is the recommended temperature for a home freezer?

C. 0º FYour home freezer should be 0ºF or

colder for optimum quality of frozen foods.

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

When processing salsa, start timing:D. Once the water bath returns to a

boil

Start timing this water bath process once the water 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

Proper processing for jams and jellies includes:

C. Hot pack and process 5 minutes in boiling water

Jams and jellies may not gel if processed too long; so keep the water boiling and start timing once the jars are added to the water.

Water bath canned green beans can be reprocessed in a pressure canner within:

A. 2 hoursB. 12 hoursC. 24 hoursD. Never

Water bath canned green beans can be reprocessed in a pressure canner within:

C. 24 hoursItems that fail to seal or that are

improperly processed can be re-processed within 24 hours.

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

If pints and quarts require the same processing time, can they be canned together?

A. Yes- pressure and water bathThey can be water bath canned

together; and pressure canned as long as the pressure is the same, or the higher pressure is used.

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

Which of the following is correct:B. Low pH: apples, berries,

oranges

Apples, berries and oranges all have a pH less than 4.6 (low pH) and they are also high in acid.

We blanch items primarily to:A. Kill bacteriaB. Destroy sporesC. Retain colorD. Inactive enzymes

We blanch items primarily to:D. Inactive enzymesWe blanch items primarily to

inactivate enzymes and stabilize quality; an added benefit is that color is stabilized, and surface bacteria are destroyed.

A safe thawing method for a turkey is:A. In the refrigerator for 3 daysB. In the microwave if cooked right

awayC. In the sink overnightD. On the counter

A safe thawing method for a turkey is:

B. In the microwave if cooked right away

If you are pressed for time, thaw your turkey in the microwave oven, and then cook it right away.

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

Pickles might turn cloudy because:D. More than one above but not allPickles may turn cloudy because

table salt (not canning salt) was used or because powdered spices were used; hard water can also contribute to cloudiness.

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

The correct adjustment in water bath canning includes:

A. Higher elevation: longer time

When water bath canner at a higher elevation, extend the processing time.

What thickener is most often recommended in canned soups?

A. ClearjelB. CornstarchC. PastaD. None

What thickener is most often recommended in canned soups?

D. NoneWe do not recommend adding

thickeners to canned soups, an unsafe product may result.

Which fruit listed would not require pectin for proper gelation?

A. BlueberriesB. PearsC. CranberriesD. Peaches

Which fruit listed would not require pectin for proper gelation?

C. CranberriesIf not overripe, cranberries have

enough natural pectin and acid to gel with only added sugar.

Water bath canning jams and jellies is designed to:

A. Set the gelB. Dissolve the sugarC. Destroy yeast and moldD. All of the above

Water bath canning jams and jellies is designed to:

C. Destroy yeast and moldWater bath canning of high acid

foods is designed to destroy yeast and mold, and stabilize product quality.

The microorganisms responsible for fermented pickles are:

A. YeastB. Lactic acid bacteriaC. MoldD. Probiotics

The microorganisms responsible for fermented pickles are:

B. Lactic acid bacteriaLactic acid bacteria ferment sugars

naturally present in the cucumbers, producing acid that preserves the pickles.

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

The amount of bottled lemon juice that must be added to each quart of water bath canned tomatoes is:

C. 2 TablespoonsAdd 2 Tbl bottled lemon juice per

quart of tomatoes to ensure safety when water bath canning.

Pressure is applied in canning because:

A. It kills bacteriaB. Jars seal betterC. Water boils harderD. Water boils hotter

Pressure is applied in canning because:

D. Water boils hotterUnder pressure, water boils at a

higher temperature (hotter). This allows us to destroy harmful spores while maintaining a quality product.

The safe internal temperature for ground beef is:

A. 140º F B. 155º F

C. 160º F D. 165º F

The safe internal temperature for ground beef is:

C. 160º FGround beef should be cooked to

160ºF to ensure that it is safe to eat; the color of the meat or the juice is no longer an accurate measure of

safety.

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

The bacteria responsible for the most cases of foodborne illness:

B. CampylobacterWhile the other pathogens seem to be

more in the news, “Campy” causes more foodborne illness than Salmonella, Listeria or E. coli O157:H7.

Adapted by N.C. Flores, Ph.D. 2007. Extension Food Technology Specialist

New Mexico State University.Originally developed by Barbara Ingham,

Food Science Extension Specialist, University of

Wisconsin – Extension