Food Preservation

3. Applying heat to food to kill microorganisms and enzymes that cause spoilage.
6. The taste and aroma of food, created by its ingredients and how it is prepared.
7. Heating food to a specific temperature for a short time to kill harmful bacteria without changing the food too much.
10. Using very high heat to destroy all microorganisms in food or on equipment.
11. Substances that taste sour and are used in foods to lower pH, which helps slow bacterial growth.
13. acid- The scientific name for acetic acid, which is the main acid found in vinegar and used in pickling.
16. of temperature- Lowering the temperature of food to slow the growth of harmful microorganisms.
17. Lowering the temperature of food to below 0°C to slow or stop microbial growth.
18. preservation- Methods used to slow down food spoilage and keep food safe and edible for a longer time.

1. Using controlled amounts of radiation to kill bacteria, insects, or parasites in food without making the food radioactive.
2. preservative- A chemical added to food to prevent spoilage, such as preventing mold growth or slowing chemical reactions.
4. value- The amount of nutrients a food provides to the body.
5. Preserving food by sealing it in airtight metal or glass containers and heating it to destroy microorganisms.
8. Chemicals that slow or prevent oxidation in foods, helping to stop fats from going rancid and fruit from browning
9. A substance added to food to slow spoilage, prevent contamination, or extend shelf life.
12. chloride- Common table salt, used in food preservation to draw out moisture and prevent microbial growth.
14. Removing most of the water from food to prevent bacteria and mold from growing.
15. Similar to canning, but the food is placed in glass bottles and heated to make it safe for storage.