Preservation of Food

Food Science-Ch 26 &27 (pg 423-433)

1.       List benefits of dehydration.

2.       How much water is removed through dehydration? Why this amount?

3.       How does pre-treating improve the quality of the dehydrated food?

4.       How should dried foods be stored?

5.       Describe 2 methods of rehydrating fruit.

6.       What are the benefits to home canning?

7.       What are the 3 fundamental rules for successful canning?

8.       Define raw-pack and hot- pack.

9.       What is aseptic processing? Give the advantages and disadvantages of this process.

10.   How is botulism related to canning?