Additives and Preservation

1. A dehydration method that works best in hot, dry climates with good ventilation. Food is typically put on racks or hung from a hook.
3. The only preservation method that kills microorganisms.
5. Freezing is when cold, circulating air is used to freeze food.
7. _______ blanching is when fruit is soaked in a hot solution of sugar and water
11. _____ 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).
12. _____ Pack method is when food is heated in liquid, then packed into sterilized jars. The food softens and allows for closer packing.
13. Freezing is when water (ice) changes directly to a gaseous state.
16. A type of freezing that occurs with still air.
17. What has the goal of maintaining safety, flavor, texture, killing bacteria, and nutrient value.
19. _____ Additives are accidentally introduced during the production, handling, or processing of food.
20. _____ Additives are made in a laboratory using technology or chemicals modified to create new substances.
22. When canning, what should you not reuse?
24. The national organization that regulates food additives.
26. The complete destruction of microorganisms.
27. ____ Pack method is when food is packed into sterilized jars without preheating; boiling liquid is poured on top.

2. The _______ 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.
4. Food additives that are recognized by the FDA as Generally Recognized as Safe are added to the ______ list.
6. are any substances a food processor intentionally adds to food for a specific purpose.
8. _____ Processing occurs when containers of food are heated under pressure in a pressure canner. Used for canning low-acid foods.
9. When sealed containers are submerged in boiling water. Used for canning high-acid foods.
10. A commercial canning machine used to make canned food commercially sterile.
14. A process where food is suspended in boiling water to prevent enzymatic activity/browning of food.
15. The process that lowers or removes water from food so microorganisms cannot grow and enzymatic activity is slowed.
18. The best method for thawing food is in the _______.
21. A dehydration pretreatment that soaks food in a liquid solution (a common allergen).
23. When freezing food, the storage container should be moisture-proof, airlocked, and _____.
25. _____ Additives are separated from food or plants to use for particular properties.