2Q_Sebastian_HELE

Methods to stop food from spoiling by preventing microorganisms from growing.

Ingredients like garlic, lemon, salt, sugar, spices, and vinegar that improve food's shelf life without additives.

Food preservation methods using natural techniques like drying, fermenting.

Preserving food by exposing it to smoke from burning materials.

Removing moisture from food to prevent microbial growth.

Preserving food by using salt or vinegar.

Using bacteria and yeast to break down carbs into acids or alcohol, preserving food.

Preserving food by drawing water out of it, preventing bacterial growth.

Preserving food (usually meat or fish) by adding salt, sugar, or nitrates.

The multiplication and spreading of microbes like bacteria and fungi in food.

A heat-treatment process that destroys harmful microorganisms in food and beverages, extending their shelf life.

A fast and simple method of preserving food by lowering its temperature to halt microbial growth.

Handheld instruments for food preparation and preservation; e.g., knives, peelers.

Powered instruments; examples include refrigerators, ovens, and pressure cookers.

Tools for combining ingredients; examples are wooden spoons and spatulas.

Tools for slicing and chopping food; examples are knives and scissors.

Tools for precisely measuring ingredients, e.g., measuring cups and spoons.

Tools for determining the mass of ingredients; examples are digital and manual scales.

A food with a pH value greater than 4.6, meaning it's less acidic.

A food with a pH value of 4.6 or less, meaning it's more acidic.

A kitchen appliance used to pulverize, chop, and slice foods, especially tough ones like nuts and seeds.

A kitchen appliance used to mix, crush, purée, or emulsify food and other substances.

Traditionally used to inhibit microbial growth and prevent early spoilage in meat.

Thoroughly wash all tools and utensils used in food preservation to minimize contamination.

Cook food thoroughly and sufficiently according to recipes to kill harmful bacteria.

The packaging of preserved food plays a vital role in its marketing.

A clear, thin, biodegradable plastic-like material often used for packaging.

Cartons are made of thinner paper, while boxes are made of thicker paper stock.

Packaging materials like wood allow air to circulate, reducing moisture buildup and slowing food spoilage.

Aluminum is lightweight, flexible, recyclable, hygienic, and helps retain food aromas.

Plastic bags provide barrier protection, reduce food spoilage, and are cost-effective.

Glass jars with various closures (glass, metal, cork, plastic) based on the food type.

Airtight seal for jars, often made of heat-resistant PVC, rubber, or other materials, used for sterilized foods.

Steel or tin-coated metal containers, opaque to light, ideal for protecting food and extending shelf life.

Plastic containers protect food from damage, ensure safety, and prolong freshness.

Clearly states what the preserved food product is (e.g., 'Homemade Pickled Vegetables').

Provides serving size, calories, and key nutrients (e.g., fats, carbohydrates, vitamins).

Lists all ingredients used in the product in descending order of weight.