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The document consists of a series of questions related to the process of canning, specifically focusing on food preservation techniques, shelf life, and the methods used in fish canning. It covers various aspects such as the importance of heat processing, the role of brine solutions, and the equipment needed for canning. The questions also highlight key figures in the history of canning and the recommended practices for ensuring food safety and quality.

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57 views6 pages

Instructions

The document consists of a series of questions related to the process of canning, specifically focusing on food preservation techniques, shelf life, and the methods used in fish canning. It covers various aspects such as the importance of heat processing, the role of brine solutions, and the equipment needed for canning. The questions also highlight key figures in the history of canning and the recommended practices for ensuring food safety and quality.

Uploaded by

anon_202144994
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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**Instructions:** Choose the best answer for each question.

**1. What is the primary method of food preservation in canning?**


a) Freezing
b) Drying
c) Salting
d) Sealing in airtight containers

**2. What is the typical shelf life of canned food?**


a) 1-5 years
b) 10-15 years
c) 20-25 years
d) 30-35 years

**3. Who is considered the "Father of Canning"?**


a) Louis Pasteur
b) Nicolas Appert
c) Ezra Daggett
d) Theodore Gister

**4. What did Louis Pasteur discover about food preservation?**


a) Food can be preserved by drying.
b) Food can be preserved by salting.
c) Food retains its nutritive value when heated in a closed container.
d) Food can be preserved by freezing.

**5. What is the purpose of pre-cooking food before canning?**


a) To improve flavor.
b) To lower bacterial load.
c) To remove moisture.
d) All of the above.

**6. What is the main objective of exhausting in canning?**


a) To add air to the cans.
b) To remove air from the cans.
c) To increase pressure inside the cans.
d) To sterilize the cans.

**7. Why is a partial vacuum important in canning?**


a) To prevent the cans from exploding.
b) To restrict the growth of aerobic organisms.
c) To prevent color and flavor changes.
d) All of the above.

**8. What is the main goal of heat processing in canning?**


a) To sterilize the cans.
b) To destroy spores of Clostridium botulinum.
c) To improve the flavor of the food.
d) To remove moisture from the food.

**9. What is the recommended cooling method for canned food after processing?**
a) Air cooling
b) Water cooling
c) Freezing
d) None of the above

**10. What is the primary raw material used in fish canning?**


a) Chicken
b) Beef
c) Fish
d) Pork

**11. What type of oil is commonly used in fish canning?**


a) Olive oil
b) Coconut oil
c) Corn oil
d) Peanut oil

**12. What is the purpose of soaking fish in a brine solution before canning?**
a) To remove moisture.
b) To improve flavor.
c) To lower bacterial load.
d) To preserve the color of the fish.

**13. What is the recommended pressure for processing fish in a pressure cooker?**
a) 5 lbs.
b) 10 lbs.
c) 15 lbs.
d) 20 lbs.

**14. How long should fish be processed in a pressure cooker at 10 lbs. pressure?**
a) 30 minutes
b) 45 minutes
c) 60 minutes
d) 75 minutes

**15. What is the purpose of inverting the bottles after processing?**


a) To check for leakage.
b) To improve the flavor of the food.
c) To remove air from the bottles.
d) To sterilize the bottles.

**16. What is the recommended storage temperature for canned fish?**


a) Room temperature
b) Refrigerated temperature
c) Frozen temperature
d) None of the above

**17. What is the main ingredient in a brine solution for fish canning?**
a) Sugar
b) Vinegar
c) Salt
d) Pepper

**18. What is the purpose of using a pressure cooker in fish canning?**


a) To sterilize the bottles.
b) To create a vacuum inside the bottles.
c) To cook the fish more evenly.
d) All of the above.

**19. What is the recommended storage time for canned fish before consumption?**
a) 1 week
b) 1 month
c) 3 months
d) 6 months

**20. What is the purpose of using a strainer in fish canning?**


a) To remove bones from the fish.
b) To remove excess water from the fish.
c) To sterilize the bottles.
d) To measure the ingredients.

**21. What is the purpose of using a chopping board in fish canning?**


a) To cut the fish into desired sizes.
b) To sterilize the bottles.
c) To measure the ingredients.
d) To store the canned fish.

**22. What is the purpose of using a gas stove in fish canning?**


a) To sterilize the bottles.
b) To heat the pressure cooker.
c) To cook the fish.
d) All of the above.

**23. What is the purpose of using pot holders in fish canning?**


a) To protect your hands from heat.
b) To sterilize the bottles.
c) To measure the ingredients.
d) To store the canned fish.

**24. What is the purpose of using a basin in fish canning?**


a) To wash the fish.
b) To sterilize the bottles.
c) To measure the ingredients.
d) To store the canned fish.

**25. What is the purpose of using a measuring spoon in fish canning?**


a) To measure the ingredients.
b) To sterilize the bottles.
c) To cook the fish.
d) To store the canned fish.

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