Food Preservation

1. The longer food sits out, the more time these invisible germs have to multiply.
4. The specific fruit mentioned that you can enjoy year-round thanks to preservation.
5. Bacteria cannot survive or grow without this liquid resource.
9. An enemy of freshness that deals with how long food sits out.
10. The range between 5°C and 60°C where most germs thrive is called the ______ ____
11. The first step in dehydration where low, steady warmth wakes up water molecules insie food.
12. The second step of dehydration process where consistent moving air sweeps across the food's surface.
15. Selling preserved items like jam or dried fish is a great way to start a small ________
16. This is another term for "Dried Squid".
17. The process where water turns into vapor and escapes from the food completely.
18. The broad term for protecting food from spoiling so it lasts longer.
20. This is used to bake food at a very low temperature with its door slightly cracked.

2. The traditional method where food is laid out under direct sunlight.
3. The general term for food going bad or rotting due to mold and bacteria.
6. An enemy of freshness that deals with how hot or cold the surrounding air is.
7. The core topic of the presentation, removing water from food so bacteria can't grow.
8. The natural sourrce of energy used when laying out dried fish and raisins outdoors.
13. Preserving leftover harvest helps families reduce food _____
14. Preserving surplus food allows you to save money and ____
19. The element in air that many microbes need to breathe.