Home Preservation (Leaving Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
15 cards from this deck
ShowHide
Practise the cards
15 cards from this deck
Temperature for home freezing
Temperature for home freezing
-18°C or below
Effect of freezing on microorganisms
Effect of freezing on microorganisms
Makes them inactive, not destroyed
Benefit of quick freezing
Benefit of quick freezing
Superior texture, taste & nutritional retention
What is blanching?
What is blanching?
Briefly boiling veg, then ice water; inactivates enzymes
High water content veg unsuitable for freezing
High water content veg unsuitable for freezing
Lettuce, cucumber, radishes
Safest thawing method
Safest thawing method
Refrigerator thawing
Jam setting point temperature
Jam setting point temperature
105°C or 220°F
3 key components of jam making
3 key components of jam making
High sugar, gel formation (pectin), acid balance
Role of pectin in jam
Role of pectin in jam
Natural gelling agent
Wrinkle test for jam setting
Wrinkle test for jam setting
Jam on cold plate wrinkles when pushed with finger
Causes of crystallisation in jam
Causes of crystallisation in jam
Overcooking, stirring whilst cooling, undissolved sugar
How chutney is preserved
How chutney is preserved
Vinegar creates acidic environment, sugar reduces water activity
Why use wooden spoon for chutney?
Why use wooden spoon for chutney?
Metal spoons react with vinegar
Dehydration preservation principle
Dehydration preservation principle
Removes water; inhibits bacteria, yeast, mould growth
How sugar/salt preserve food
How sugar/salt preserve food
Draw water from microbes through osmosis