Food Preservation Review

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Across
  1. 3. Preserves food by lowering water content
  2. 6. During bacterial fermentation of dairy products, acid is created and the acid denatures the milk proteins which causes the milk to _____
  3. 7. A yeast starter is equal parts of _____ and water that has natural yeast growing in it
  4. 10. Bread rises because _____ becomes trapped in small pockets throughout the dough
  5. 13. During the _____ time, the yeast releases enzymes so it can feed, grow, and multiply.
  6. 15. Pressure processing canning is used to can _____ acid foods.
  7. 18. will not stop spoilage but it does extend the _____.
  8. 19. During baking, the alcohol produced during proofing _____ in the oven
  9. 20. Products produced with yeast fermentation include carbon dioxide and _____
  10. 22. processing canning is used to can _____ acid foods.
  11. 24. The main benefit of fermentation is _____ of the product
  12. 25. Product produced with bacterial fermentation includes _____
Down
  1. 1. In yogurt production, the bacteria feeds off _____ in the milk and releases lactic acid.
  2. 2. method of food storage
  3. 4. canning method that involves submerging containers in boiling water.
  4. 5. Before commercial production of yeast, _____ were the main source of yeast for baking
  5. 8. Fermentation is the _____ form of food preservation
  6. 9. Bacterial fermentation often causes texture changes and _____ flavors
  7. 11. This process occurs when sugars are broken down by either yeast or bacteria
  8. 12. Dehydrated and concentration can change the _____ of food making it less desirable.
  9. 14. canning method that involves heating containers under pressure.
  10. 16. To activate yeast, a warmed _____ is added during the first step of making yeast dough
  11. 17. Complete destruction of all microorganisms, temps must reach 302 degrees ferinheight for 15 minutes.
  12. 21. Fermented food can be more nutritious than unfermented foods because fermentation unlocks nutrients and fermented microorganisms can produce _____
  13. 23. Dehydration and concentration reduces _____ and volume of food.