Food preservation Flashcards
are those likely to spoil, decay or
become unsafe to consume if not kept refrigerated
at 40 °F or below, or frozen at 0 °F or below.
perishable foods
spoils within a couple of days.
perishable foods
Take longer to spoil and may or may not need
immediate refrigeration.
semi perishable foods
Can be kept for a couple of weeks or
even a month or two. They have a longer shelf
life than perishable foods.
semi perishable foods
foods, such as canned goods and
dried fruit, have a long shelf life and don’t require
refrigeration to keep them from spoiling.
non perishable foods
CAN BE DEFINED AS
THE PROCESS OF TREATING AND
HANDLING FOOD IN SUCH A WAY AS TO
STOP OR GREATLY SLOW DOWN SPOILAGE
AND PREVENT FOODBORNE ILLNESS WHILE
MAINTAINING NUTRITIONAL VALUE,
TEXTURE AND FLAVOUR.
food preservation
drying method is also known as?
dehydration method
the oldest
method of food preservation is particularly successful
in the hot, dry climates.
drying method
Quite simply, drying removes
moisture from food, and moisture is necessary for the
bacterial growth that eventually causes spoilage.
drying method
is a physical preservation technique in
which food is heated up to a specific
temperature to destroy spoilage-causing
microorganisms and enzymes.
pasteurization
a process where certain foods are quickly
heated for a short time to kill bacteria that can
make you sick.
pasteurization
Pasteurization keeps foods safe
and does not affect the nutrients found in foods.
pasteurization
Who invented Pasteurization?
Louis Pasteur
was a French chemist and microbiologist
renowned for his discoveries of the principles of
vaccination, microbial fermentation and
pasteurization, the latter of which was named after
him.
Louis Pasteur
the process of placing foods in jars or cans and
heating properly to a specified temperature, is a way
to preserve many different foods.
canning method
