1. Food preservation EHE assessment tool

2. How often should a dial gauge canner be tested? A. Every 10 years B.Yearly C. When you feel like it D.No need to test

3. If food looks, smells and tastes perfectly normal, it is safe to eat. A. True B.False C.Don’t know D. Try and see

4. How much should screw bands be tightened? A. Finger tight before processing B. Finger tight after processing C.Both A and B D.Don’t tighten since air needs to escape

5. How high should the water be in a bath canner? A. 1/2 inch above the jar lids B.1 inch above the jar lids C. Half way up the side of the jars D.3 inches in the bottom of the canner

6. Jars appropriate for water bath canning are: A. Mason jars B.Old mayo jars C.Spaghetti sauce jars D.All of the above

7. How high should the water be in a pressure canner? A. 1/2 inch above the jar lids B.1 inch above the jar lids C. Half way up the side of the jars D.3 inches in the bottom of the canner

8. Mold under the lid might be a sign of: A. Improper processing B.Lid too tight C.Untreated lid D.All of the above

9. What food is most often home canned? A. TomatoesB. Meat C. Jam, JellyD. Corn

10. When food is hot packed into jars, how hot should it be? A. 212º FB. 140º F C. 180º FD. 160º F

11. What bacteria is the greatest concern in canned food? A. Salmonella B. Listeria C. C. botulinum D. There are no bacteria in canned food

12. How do you make low salt sauerkraut? A. Use 1/2 the salt in the recipe B.Use a salt substitute C. Rinse the kraut before eating D. You are out of luck

13. The pH that divides water bath canning from pressure canning is: A. 4.0B. 4.6 C. 5.0D. 5.2

14. What is the minimum recommended dehydrator temperature when making jerky? A. 212º FB. 140º F C. 145º FD. 160º F

15. What is the recommended temperature for a home freezer? A. -20º FB. +10º F C. 0º FD. 32º F

16. When processing salsa, start timing: A. Once jars are hot packed B. Once jars are placed in hot water bath C. Once pressure is reached D. Once the water bath returns to a boil

17. Proper processing for jams and jellies includes: A. After filling, invert the jars 10 minutes B. Hot pack and seal with paraffin C. Hot pack and process 5 minutes in boiling water D. Hot pack and process 5 minutes after water begins to boil

18. Water bath canned green beans can be reprocessed in a pressure canner within: A. 2 hours B.12 hours C.24 hours D. Never

19. If pints and quarts require the same processing time, can they be canned together? A. Yes- pressure and water bath B.No- pressure and water bath C.Yes- pressure/ No- water bath D.No- pressure/ Yes- water bath

20. Which of the following is correct: A. Acid: milk, cheese, corn B.Low pH: apples, berries, oranges C.Low acid: apples, berries, oranges D.Low pH: milk, cheese, corn

21. We blanch items primarily to: A. Kill bacteria B. Destroy spores C. Retain color D. Inactive enzymes

22. A safe thawing method for a turkey is: A. In the refrigerator for 3 weeks B. In the microwave if cooked right away C. In the sink overnight D. On the counter

23. Pickles might turn cloudy because: A. Soft water was used to make the brine B. Table salt was added C. Powdered spices were used D. More than one above but not all

24. The correct adjustment in water bath canning includes: A. Higher elevation: longer time B. Higher elevation: higher pressure C. Higher elevation: shorter time D. No adjustment needed in water bath canning

25. What thickener is most often recommended in canned soups? A. Clearjel B. Cornstarch C. Pasta D. None

26. Which fruit listed would not require pectin for proper gelation? A. Blueberries B. Pears C. Cranberries D. Peaches

27. Water bath canning jams and jellies is designed to: A. Set the gel B.Dissolve the sugar C.Destroy yeast and mold D.All of the above

28. The microorganisms responsible for fermented pickles are: A. Yeast B. Lactic acid bacteria C. Mold D.Probiotics

29. The amount of bottled lemon juice that must be added to each quart of water bath canned tomatoes is: A. 1 teaspoonB. none C. 2 Tablespoons D. 1 Tablespoon

30. Pressure is applied in canning because: A. It kills bacteria B. Jars seal better C. Water boils harder D. Water boils hotter

31. The safe internal temperature for ground beef is: A. 140º FB. 155º F C. 160º FD. 165º F

32. The bacteria listed below that is responsible for the most cases of foodborne illness in the U.S. is: A. SalmonellaB. Campylobacter C.ListeriaD. E. coli O157:H7