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Food preservation EHE assessment Food preservation EHE assessment tooltool
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How often should a dial gauge canner be tested?
A. Every 10 yearsB. YearlyC. When you feel like itD. No need to test
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If food looks, smells and tastes perfectly normal, it is safe to eat.
A. TrueB. FalseC. Don’t knowD. Try and see
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How much should screw bands be tightened?
A. Finger tight before processingB. Finger tight after processingC. Both A and BD. Don’t tighten since air needs to
escape
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How high should the water be in a bath canner?
A. 1/2 inch above the jar lidsB. 1 inch above the jar lidsC. Half way up the side of the jarsD. 3 inches in the bottom of the
canner
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Jars appropriate for water bath canning are:
A. Mason jarsB. Old mayo jarsC. Spaghetti sauce jarsD. All of the above
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How high should the water be in a pressure canner?
A. 1/2 inch above the jar lidsB. 1 inch above the jar lidsC. Half way up the side of the jarsD. 3 inches in the bottom of the
canner
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Mold under the lid might be a sign of:
A. Improper processingB. Lid too tightC. Untreated lidD. All of the above
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What food is most often home canned?
A. Tomatoes B. Meat
C. Jam, Jelly D. Corn
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When food is hot packed into jars, how hot should it be?
A. 212º F B. 140º F
C. 180º F D. 160º F
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What bacteria is the greatest concern in canned food?
A. SalmonellaB. ListeriaC. C. botulinumD. There are no bacteria in
canned food
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How do you make low salt sauerkraut?
A. Use 1/2 the salt in the recipeB. Use a salt substituteC. Rinse the kraut before eatingD. You are out of luck
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The pH that divides water bath canning from pressure canning is:
A. 4.0 B. 4.6
C. 5.0 D. 5.2
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What is the minimum recommended dehydrator temperature when making jerky?
A. 212º F B. 140º F
C. 145º F D. 160º F
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What is the recommended temperature for a home freezer?
A. -20º F B. +10º F
C. 0º F D. 32º F
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When processing salsa, start timing:A. Once jars are hot packedB. Once jars are placed in hot water
bathC. Once pressure is reachedD. Once the water bath returns to a
boil
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Proper processing for jams and jellies includes:
A. After filling, invert the jars 10 minutesB. Hot pack and seal with paraffinC. Hot pack and process 5 minutes in
boiling waterD. Hot pack and process 5 minutes after
water begins to boil
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Water bath canned green beans can be reprocessed in a pressure canner within:
A. 2 hoursB. 12 hoursC. 24 hoursD. Never
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If pints and quarts require the same processing time, can they be canned together?
A. Yes- pressure and water bathB. No- pressure and water bathC. Yes- pressure/ No- water bathD. No- pressure/ Yes- water bath
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Which of the following is correct:A. Acid: milk, cheese, cornB. Low pH: apples, berries,
orangesC. Low acid: apples, berries,
orangesD. Low pH: milk, cheese, corn
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We blanch items primarily to:A. Kill bacteriaB. Destroy sporesC. Retain colorD. Inactive enzymes
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A safe thawing method for a turkey is:A. In the refrigerator for 3 weeksB. In the microwave if cooked right
awayC. In the sink overnightD. On the counter
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Pickles might turn cloudy because:A. Soft water was used to make the
brineB. Table salt was addedC. Powdered spices were usedD. More than one above but not all
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The correct adjustment in water bath canning includes:
A. Higher elevation: longer timeB. Higher elevation: higher pressureC. Higher elevation: shorter timeD. No adjustment needed in water
bath canning
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What thickener is most often recommended in canned soups?
A. ClearjelB. CornstarchC. PastaD. None
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Which fruit listed would not require pectin for proper gelation?
A. BlueberriesB. PearsC. CranberriesD. Peaches
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Water bath canning jams and jellies is designed to:
A. Set the gelB. Dissolve the sugarC. Destroy yeast and moldD. All of the above
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The microorganisms responsible for fermented pickles are:
A. YeastB. Lactic acid bacteriaC. MoldD. Probiotics
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The amount of bottled lemon juice that must be added to each quart of water bath canned tomatoes is:
A. 1 teaspoon B. none
C. 2 Tablespoons D. 1 Tablespoon
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Pressure is applied in canning because:
A. It kills bacteriaB. Jars seal betterC. Water boils harderD. Water boils hotter
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The safe internal temperature for ground beef is:
A. 140º F B. 155º F
C. 160º F D. 165º F
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The bacteria listed below that is responsible for the most cases of foodborne illness in the U.S. is:
A. Salmonella B. Campylobacter
C. Listeria D. E. coli O157:H7