Preservation Review

1. A yeast starter is equal parts of _____ and water that has natural yeast growing in it
3. During the _____ time, the yeast releases enzymes so it can feed, grow, and multiply.
4. Home canning method that involves submerging containers in boiling water.
5. In yogurt production, the bacteria feeds off _____ in the milk and releases lactic acid.
6. Products produced with yeast fermentation include carbon dioxide and _____
9. Bacterial fermentation often causes texture changes and _____ flavors
10. Oldest method of pasteurization
12. Product produced with bacterial fermentation includes _____
17. Fermented food can be more nutritious than unfermented foods because fermentation unlocks nutrients and fermented microorganisms can produce _____
19. Refrigeration will not stop spoilage but it does extend the _____.
21. During bacterial fermentation of dairy products, acid is created and the acid denatures the milk proteins which causes the milk to _____
22. Gentlest method of food storage

1. This process occurs when sugars are broken down by either yeast or bacteria
2. Pressure processing canning is used to can _____ acid foods.
7. Fermentation is the _____ form of food preservation
8. Bread rises because _____ becomes trapped in small pockets throughout the dough
11. Water-bath processing canning is used to can _____ acid foods.
13. Home canning method that involves heating containers under pressure.
14. Before commercial production of yeast, _____ were the main source of yeast for baking
15. To activate yeast, a warmed _____ is added during the first step of making yeast dough
16. The main benefit of fermentation is _____ of the product
18. Complete destruction of all microorganisms, temps must reach 302 degrees ferinheight for 15 minutes.
20. During baking, the alcohol produced during proofing _____ in the oven