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Preservation Techniques
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Pickling
Preserving food by soaking in a solution of acid, typically vinegar, and salt.
Drying
Removing moisture from food to prevent the growth of microorganisms.
Fermentation
Converting carbohydrates to alcohol or organic acids using microorganisms, under anaerobic conditions.
Freezing
Preserving food by lowering the temperature to inhibit microorganism growth.
Salt Curing
Using salt to draw moisture out of food, thus inhibiting bacterial growth.
Smoking
Preserving food by exposing it to smoke from burning or smoldering plant materials, typically wood.
Sugar Curing
Preserving food using sugar to prevent spoilage by osmotically inhibiting microbial growth.
Canning
Preserving food by processing and sealing it in airtight containers.
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