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UCCE MFP … Do you know? The best way to clean fruits and vegetables is to: Soak in warm soapy water for 10 minutes Soak in cold water for 5 minutes Rinse under running water Spray with commercial produce cleaner
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UCCE MFP … Do you know? The best way to clean fruits and vegetables is to: Soak in warm soapy water for 10 minutes Soak in cold water for 5 minutes Rinse under running water Spray with commercial produce cleaner
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UCCE MFP … Do you know? Which of the following mixtures will act as an inexpensive – but effective – kitchen disinfectant? 1 Tbsp chlorine bleach per gallon of water ½ Tbsp chlorine bleach per gallon of water ½ Tbsp chlorine bleach per pint of water 1 ½ tsp chlorine bleach per pint of water 1 tsp chlorine bleach per pint of water
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UCCE MFP … Do you know? Which of the following mixtures will act as an inexpensive – but effective – kitchen disinfectant? 1 Tbsp chlorine bleach per gallon of water ½ Tbsp chlorine bleach per gallon of water ½ Tbsp chlorine bleach per pint of water 1 ½ tsp chlorine bleach per pint of water 1 tsp chlorine bleach per pint of water
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UCCE MFP … Do you know? You can always tell if canned food has gone bad by the off color, putrid smell, or foul taste. True False
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UCCE MFP … Do you know? You can always tell if canned food has gone bad by the off color, putrid smell, or foul taste. True False
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UCCE MFP … Do you know? Which of the following canning methods are recommended by the USDA? Boiling water canning Steam canning Open kettle canning Pressure canning
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UCCE MFP … Do you know? Which of the following canning methods are recommended by the USDA? Boiling water canning Steam canning Open kettle canning Pressure canning
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UCCE MFP … Do you know? What determines if a food needs to be pressure canned? Altitude Acidity Density Ripeness
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UCCE MFP … Do you know? What determines if a food needs to be pressure canned? Altitude Acidity Density Ripeness
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UCCE MFP … Do you know? Which of the following foods do not need to be pressure canned to be shelf stable? Apples Beans Pickled beets Pumpkin Split pea soup Tomatoes
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UCCE MFP … Do you know? Which of the following foods do not need to be pressure canned to be shelf stable? Apples Beans Pickled beets Pumpkin Split pea soup Tomatoes
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UCCE MFP … Do you know? Which of the following foods must be pressure canned to be shelf stable? Butternut squash Chicken Fish Sauerkraut Tomatoes Vegetable soup
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UCCE MFP … Do you know? Which of the following foods must be pressure canned to be shelf stable? Butternut squash Chicken Fish Sauerkraut Tomatoes Vegetable soup
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UCCE MFP … Do you know? Which of the following food pathogens are destroyed at a boiling temperature? Yeasts Molds E. coli O157:H7 Clostridium botulinum
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UCCE MFP … Do you know? Which of the following food pathogens are destroyed at a boiling temperature? Yeasts Molds E. coli O157:H7 Clostridium botulinum
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UCCE MFP … Do you know? What inhibits Clostridium botulinum spores from creating the botulism toxin? Acid Dryness Oxygen Salt Sugar
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UCCE MFP … Do you know? What inhibits Clostridium botulinum spores from creating the botulism toxin? Acid Dryness Oxygen Salt Sugar
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UCCE MFP … Do you know? What temperature is needed to kill Clostridium botulinum spores? 160◦F 212◦F 240◦F 260◦F
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UCCE MFP … Do you know? What temperature is needed to kill Clostridium botulinum spores? 160◦F 212◦F 240◦F 260◦F
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