UCCE MFP … Do you know?

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. UCCE MFP … Do you know? • What determines if a food needs to be pressure canned? • Altitude • Acidity • Density • Ripeness

10. UCCE MFP … Do you know? • What determines if a food needs to be pressure canned? • Altitude • Acidity • Density • Ripeness

11. 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

12. 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

13. 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

14. 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

15. 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

16. UCCE MFP … Do you know? • Which of the following food pathogens aredestroyed at a boiling temperature? • Yeasts • Molds • E. coli O157:H7 • Clostridium botulinum

17. UCCE MFP … Do you know? • What inhibits Clostridium botulinum spores from creating the botulism toxin? • Acid • Dryness • Oxygen • Salt • Sugar

18. UCCE MFP … Do you know? • What inhibits Clostridium botulinum spores from creating the botulism toxin? • Acid • Dryness • Oxygen • Salt • Sugar

19. UCCE MFP … Do you know? • What temperature is needed to kill Clostridium botulinum spores? • 160◦F • 212◦F • 240◦F • 260◦F

20. UCCE MFP … Do you know? • What temperature is needed to kill Clostridium botulinum spores? • 160◦F • 212◦F • 240◦F • 260◦F