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Preservation
Test Description: Food Preservation
Instructions: Answer all questions to get your test result.
1) What mades bananas turn brown?
A
Lactic acid
B
Enzymes
C
Moisture
D
The air
2) The quality of our food increases with preservation (example: a spoiled strawberry will be okay to eat again once it is preserved).
A
True
B
False
3) The style of wrapping used to wrap pieces of food that are not the same sizes (like carrot and potato pieces) is called what? Hint: sometimes we referred to as the “hobo wrap”
A
Messy wrap
B
Bundle wrap
C
Casserole wrap
D
Drugstore wrap
4) This can happen to your food if air comes in contact with it in the freezer
A
Freezer mold
B
Freezer spoilage
C
Freezer burn
D
Slow Bacteria growth
5) What does canning do to enzymes?
A
Nothing
B
Puts them to sleep
C
Kills them
D
Makes them speed up
6) The two types of canning are
A
Heat and hot water bath
B
Hot water and dry bath
C
Pressure and hot water bath
D
Pressure and heat
7) Pressure canning is used for
A
Foods that have been frozen one time
B
High-acid foods like tomatoes
C
Low-acid foods like green beans
D
Yellow foods
8) The best way to wrap a whole pan of lasagna is to use this wrapping method
A
Casserole wrap
B
Wal-Mart wrap
C
Bundle wrap
D
Lasagna wrap
9) When is it okay to re-freeze food?
A
Only on holidays
B
Never
C
When it is partially thawed, but still firm
D
When it is fully thawed
10) What does freezing do to enzymes?
A
speeds them up because they are cold
B
it does nothing to them
C
slows them down (puts them to sleep)
D
kills them
*select an answer for all questions
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