Preservation Review

3. Home canning method that involves heating containers under pressure.
9. During baking, the alcohol produced during proofing _____ in the oven
10. Dehydration and concentration reduces _____ and volume of food.
11. Home canning method that involves submerging containers in boiling water.
15. A yeast starter is equal parts of _____ and water that has natural yeast growing in it
17. Bread rises because _____ becomes trapped in small pockets throughout the dough
20. Refrigeration will not stop spoilage but it does extend the _____.
21. During bacterial fermentation of dairy products, acid is created and the acid denatures the milk proteins which causes the milk to _____
23. Product produced with bacterial fermentation includes _____
24. Products produced with yeast fermentation include carbon dioxide and _____
25. Bacterial fermentation often causes texture changes and _____ flavors

1. Before commercial production of yeast, _____ were the main source of yeast for baking
2. The main benefit of fermentation is _____ of the product
4. During the _____ time, the yeast releases enzymes so it can feed, grow, and multiply.
5. Fermentation is the _____ form of food preservation
6. This process occurs when sugars are broken down by either yeast or bacteria
7. Pressure processing canning is used to can _____ acid foods.
8. Preserves food by lowering water content
12. Gentlest method of food storage
13. Dehydrated and concentration can change the _____ of food making it less desirable.
14. In yogurt production, the bacteria feeds off _____ in the milk and releases lactic acid.
16. Complete destruction of all microorganisms, temps must reach 302 degrees ferinheight for 15 minutes.
18. Fermented food can be more nutritious than unfermented foods because fermentation unlocks nutrients and fermented microorganisms can produce _____
19. Water-bath processing canning is used to can _____ acid foods.
22. To activate yeast, a warmed _____ is added during the first step of making yeast dough