Food Preservation
How do you sterelize a glass jar or bottle?
Step 1: Preheat oven to 120°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water. Step 2: Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil gently for 10 minutes. Line a baking tray with a clean tea towel. Step 3: Using metal tongs, remove jars and lids from boiling water and place upside down on tray. Place in oven and heat for 15-20 minutes. Bottle hot chutneys or jams in hot jars and cooled chutneys or jams in cold jars.
What 3 food products are used to preserve foods?
Sugar, salt and vinegar.
What is tertiary packaging?
Tertiary is packaging used for bulk products or at a warehouse level.
What 4 things cause food to spoil?
oxygen, temperature, light, moisture
What is the purpose of packaging?
protection, preservation, containment, convenience, marketing
What is food spoilage?
Changes in appearance, flavour, odour, and other qualities of the food due to microbial growth which causes it to deteriorate and spoil.
Give 5 reasons why we preserve foods.
Convenience, allows seasonable foods to be eaten all year round, Longer shelf life,, makes transportation of food easier, food lasts longer.
What is a food additive?
Food additives are substances added to food to preserve flavour or enhance its taste and appearance.
What is food preservation?
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage
Give an example of food spoilage.
Oxidation of apples, causing them to turn brown.
What is primary packaging?
Primary packaging is the packaging that contains the final food product available to customers.
What is secondary packaging?
Secondary packaging is the packaging that holds the primary packaging.
Explain what is meant by the temperature danger zone.
The temperature danger zone is the temperature range between 50C and 600C where harmful food bacteria and pathogens can grow rapidly. Below 5C food poisoning bacteria can not multiply to dangerous levels and above 60C the high temperature kills the bacteria and viruses.
