P1.8.3 Food Preservation Checkpoint – Litvill Class

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Module Units

1 P1.8.1 Foraging

2 P1.8.2 Food Preservation

3 1.8.4 Wild Plants and Fresh Ideas

P1.8.3 Food Preservation Checkpoint

Return to P1W8: Food Sustainability

P1W8: Food Sustainability

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P1.8.3 Food Preservation Checkpoint

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1. Question

What is the main goal of food preservation?
- To make food taste different
- To extend the shelf life of food
- To make food harder to digest
- To increase the food’s moisture content
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2. Question

Which method removes water from food to prevent bacteria growth?
- Canning
- Pickling
- Drying
- Fermentation
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3. Question

What ingredient is commonly used to pickle food?
- Sugar
- Vinegar or saltwater
- Flour
- Oil
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4. Question

What does canning food in an airtight jar help to prevent?
- Spoilage and bacterial growth
- The food from tasting sweet
- The food from becoming too dry
- The food from getting cold
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5. Question

In fermentation, which of these is created to preserve food?
- High moisture
- Lactic acid
- Salt
- Vinegar
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6. Question

Which of the following foods is often dried to make it last longer?
- Apples
- Lettuce
- Milk
- Cucumber
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7. Question

What should you always do before canning food?
- Freeze it
- Heat it to destroy bacteria
- Mix it with salt
- Leave it at room temperature
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8. Question

What effect does adding salt have in salting/curing?
- It adds moisture to the food
- It kills bacteria by drawing out moisture
- It makes the food taste sweet
- It adds more colour to the food
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Questions:

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9. Question

Which of these preservation methods is known for creating foods like kimchi and sauerkraut?
- Pickling
- Drying
- Fermentation
- Salting
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Questions:

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10. Question

Which of these foods would you most likely pickle to make it last longer?
- Apples
- Carrots
- Fish
- Cucumbers
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