Additives and Preservation

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Across
  1. 1. _______ blanching is when fruit is soaked in a hot solution of sugar and water
  2. 5. Additives are separated from food or plants to use for particular properties.
  3. 6. Freezing is when water (ice) changes directly to a gaseous state.
  4. 7. Freezing A type of freezing that occurs with still air.
  5. 8. Clause is an article added to the Food Additive Amendment that states no substances that cause cancer in animals or humans can be added to food.
  6. 9. When freezing food, the storage container should be moisture-proof, airlocked, and _____.
  7. 11. A dehydration method that works best in hot, dry climates with good ventilation. Food is typically put on racks or hung from a hook.
  8. 13. The national organization that regulates food additives.
  9. 16. Freezing is when cold, circulating air is used to freeze food.
  10. 18. are any substances a food processor intentionally adds to food for a specific purpose.
  11. 19. A process where food is suspended in boiling water to prevent enzymatic activity/browning of food.
  12. 21. Packaging is when food is sterilized and placed in a sterile container. This type of packaging can be stored at room temperature (e.g., Capri Sun).
  13. 22. Food additives that are recognized by the FDA as Generally Recognized as Safe are added to the ______ list.
  14. 23. When canning, what should you not reuse?
  15. 24. Pack method is when food is heated in liquid, then packed into sterilized jars. The food softens and allows for closer packing.
  16. 25. The complete destruction of microorganisms.
  17. 26. is the only preservation method that kills microorganisms.
  18. 28. What has the goal of maintaining safety, flavor, texture, killing bacteria, and nutrient value.
Down
  1. 1. Additives are made in a laboratory using technology or chemicals modified to create new substances.
  2. 2. A commercial canning machine used to make canned food commercially sterile.
  3. 3. A process that uses high heat to kill microorganisms off off of food and beverages
  4. 4. When sealed containers are submerged in boiling water. Used for canning high-acid foods.
  5. 10. The best method for thawing food is in the _______.
  6. 12. Burn A result of when food is exposed to extreme low temperatures in a freezer causing
  7. 14. Is the process that lowers or removes water from food so microorganisms cannot grow and enzymatic activity is slowed.
  8. 15. A dehydration pretreatment that soaks food in a liquid solution (a common allergen).
  9. 17. Processing occurs when containers of food are heated under pressure in a pressure canner. Used for canning low-acid foods.
  10. 20. A process that breaks down glucose into ethyl alcohol, lactic acid, and acetic acid using microorganisms.
  11. 26. Pack method is when food is packed into sterilized jars without preheating; boiling liquid is poured on top.
  12. 27. Additives are accidentally introduced during the production, handling, or processing of food.