Food preservation EHE assessment Food preservation EHE assessment tooltool

How often should a dial gauge canner be tested?

A. Every 10 yearsB. YearlyC. When you feel like itD. No need to test

If food looks, smells and tastes perfectly normal, it is safe to eat.

A. TrueB. FalseC. Don’t knowD. Try and see

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

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

Jars appropriate for water bath canning are:

A. Mason jarsB. Old mayo jarsC. Spaghetti sauce jarsD. All of the above

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

Mold under the lid might be a sign of:

A. Improper processingB. Lid too tightC. Untreated lidD. All of the above

What food is most often home canned?

A. Tomatoes B. Meat

C. Jam, Jelly D. Corn

When food is hot packed into jars, how hot should it be?

A. 212º F B. 140º F

C. 180º F D. 160º F

What bacteria is the greatest concern in canned food?

A. SalmonellaB. ListeriaC. C. botulinumD. There are no bacteria in

canned food

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

The pH that divides water bath canning from pressure canning is:

A. 4.0 B. 4.6

C. 5.0 D. 5.2

What is the minimum recommended dehydrator temperature when making jerky?

A. 212º F B. 140º F

C. 145º F D. 160º F

What is the recommended temperature for a home freezer?

A. -20º F B. +10º F

C. 0º F D. 32º F

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

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

Water bath canned green beans can be reprocessed in a pressure canner within:

A. 2 hoursB. 12 hoursC. 24 hoursD. Never

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

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

We blanch items primarily to:A. Kill bacteriaB. Destroy sporesC. Retain colorD. Inactive enzymes

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

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

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

What thickener is most often recommended in canned soups?

A. ClearjelB. CornstarchC. PastaD. None

Which fruit listed would not require pectin for proper gelation?

A. BlueberriesB. PearsC. CranberriesD. Peaches

Water bath canning jams and jellies is designed to:

A. Set the gelB. Dissolve the sugarC. Destroy yeast and moldD. All of the above

The microorganisms responsible for fermented pickles are:

A. YeastB. Lactic acid bacteriaC. MoldD. Probiotics

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

Pressure is applied in canning because:

A. It kills bacteriaB. Jars seal betterC. Water boils harderD. Water boils hotter

The safe internal temperature for ground beef is:

A. 140º F B. 155º F

C. 160º F D. 165º F

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