Food Preservation

5. It occurs in refrigerators and cool, dark places such as: root cellars, unheated basements, and pantries.
7. creates a high acid environment that kills off microbes and causes food to change in flavor and texture.
8. slows the growth of microorganisms and enzymes that can cause food spoilage.
10. another word for "food drying" them to a high temperature to destroy the microorganisms that cause food to spoil.
12. is an example of flour and water tht is fermented, and is used to make breads
13. reduce the water content and inhibits microbial growth in meats, fruits, and vegetables aiding in preservation. Common sugar preserved foods are jams, jellies, salted cod, pork, and corned beef.

1. in a bath of boiling water is ideal for high-acid foods, like fruits and fruit juice, pickled vegetables, salsa, vinegars, and condiments.
2. is a chemical reaction in which microorganisms, such as bacteria or yeast, convert carbohydrates to alcohol or organic acids under anaerobic conditions.
3. is a natural preservative that prevents spoilage by isolating food from air, providing a seal that can slow down oxidation and molding. It is used for preserving fresh herbs, vegetables, and fish.
4. the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour
6. What did we make in the lab most recently?
8. inhibits the growth of bacteria, yeasts, and mold through the removal of moisture content. This has been practiced since ancient times with prehistoric peoples sun-drying seeds.
9. The second primary type of home canning, pressure canning uses high temperatures (240°F) and special equipment to preserve low-acid foods, like vegetables, dairy, meat and seafood, legumes, and soups.
11. the heating process, air is pushed out of the jar, and as the cans cool, a vacuum seal forms.