Across
- 4. _____________________ is a foodborne illness caused by eating foods containing a spore-forming bacteria that can occur in improperly processed home-canned foods.
- 6. The amount of time a food can be stored and remain wholesome is its
- 7. Pliable sheets of dried fruit puree are called _____________________ _____________________.
- 10. Use _____________________ canning for green beans and other low-acid vegetables.
- 11. Because commercial processing is done quickly and soon after _____________________, preserved foods have nutritional values that are close to fresh foods.
- 16. The most popular canning jar closures are two-piece _____________________ caps.
- 17. _____________________ exposes food to controlled doses of gamma rays, electron beams, or X rays.
- 21. Meat and poultry should be rewrapped in _____________________ and _____________________ paper for extended freezer storage.
- 22. Commercial food products are subjected to temperatures between -25°F and -40°F for a short time in a preservation process called _____________________-_____________________.
- 25. Foods that have not been wrapped securely for freezing may develop off flavors and lose _____________________, texture, and color.
- 28. By removing food, moisture, or _____________________ _____________________, the spoiling action of microorganisms can be stopped and foods can be preserved.
- 31. A food additive that prevents color and flavor loss and adds nutritive value is _____________________ _____________________.
- 32. _____________________ _____________________ is less costly than oven drying, but it relies on the weather.
- 33. _____________________ is a food preservation process that involves sealing food in airtight containers.
Down
- 1. Removing water vapor from frozen food is a commercial food preservation process called _____________________-_____________________.
- 2. Bacteria, mold, and yeast are all _____________________ related to food preservation.
- 3. Thaw prepared and baked products in their original wrappers to prevent _____________________.
- 4. Use _____________________ _____________________ canning for high-acid foods, such as acidified tomatoes, fruits, and pickled vegetables.
- 5. Even primitive people understood that they needed some form of _____________________ to keep food from decaying.
- 8. When selecting fresh produce for freezing, choose _____________________, top-quality fruits and young, _____________________ vegetables.
- 9. All foods should be frozen at ______°F or lower immediately after packing.
- 12. To test canning _____________________, make sure lids are concave and cannot be lifted off with the fingertips.
- 13. _____________________ is an antidarkening treatment used on some fruits before they are dried.
- 14. The amount of time canned goods remain under heat (or heat and pressure) in a canner is called _____________________ _____________________.
- 15. Foods that do not freeze well include salad greens, custards, _____________________ products, meringues, sour cream, and hard-cooked egg whites.
- 18. Packing sterilized food into a sterilized container in a sterile chamber is a commercial food preservation process called _____________________ _____________________.
- 19. _____________________ jam is a jellied product that is easy to make and does not require boiling water processing.
- 20. After canning, wipe cooled jars clean and label them, listing the type of food and the _____________________.
- 23. Four basic ingredients needed to make jellied products are fruit, _____________________, acid, and sugar.
- 24. Sealing food in a foil pouch and then sterilizing it in a steam-pressure vessel is a commercial food preservation process called _____________________ _____________________.
- 26. When canning foods that are processed less than 10 minutes, such as jellies, the jars need to be _____________________.
- 27. A clear, fi rm food product made from fruit juice is _____________________.
- 29. Jars can be filled by either the _____________________ pack or _____________________ pack method.
- 30. Dried fruits may be eaten in their dry state, or they can be _____________________.