Especialidades JA/Conservación de alimentos/Respuestas

Conservación de alimentos

Nivel de destreza

2

Año

1929

Version

22.11.2024

Autoridad de aprobación

Asociación General

1

Definir los siguientes:

1a

Botulismo

is a rare but serious paralytic illness caused by a nerve toxin, botulin, that is produced by the bacterium Clostridium botulinum. Foodborne botulism is caused by eating foods that contain the botulism toxin. Outbreaks of foodborne botulism are usually caused by eating contaminated home-canned foods.

1b

Olla de presión

is a method of canning by placing the food in a pressure cooker. A pressure cooker allows water to be heated to a temperature higher than the "standard" boiling point of 212°F (100°C).

1c

Baño de agua hirviendo

A boiling water bath is a method of canning that uses a large pot of boiling water. The filled jars are placed on the rack, then the rack is lowered into the boiling water. Process for the required time as listed in the recipe. This method of canning is the most popular technique for processing canned foods.

1d

Baño de vapor o baño maría

This is a method of canning that involves a shallow pan with water in the bottom. The lid for this method is rather deep, as to allow for the top clearance of the filled jars. The shallow pool of water is heated to boiling as to create steam. The steam processes the filled jars. The U.S. Department of Agriculture (USDA) does not recommend steam canning because processing times for currently available equipment has not been researched.

1e

Olla abierta

This method of canning uses a large pot where the product to be canned is heated to boiling as to purge out any impurities. The filling is then packed into hot jars after which the seals and bands are processed. The jars will seal on there own. No processing is needed for this method of canning. This USDA recommends that this process not be used because it does not prevent all risk of spoilage.

1f

La pectina

Under acidic conditions, pectin forms a gel, and it can be used as an edible thickening agent in processed foods. This effect is used for making jams and jellies.

1g

Empaque caliente

Food is packed into jars after being cooked and while still hot. It is then placed in a pressure cooker.

1h

Empaque frío

Food is packed into jars in an uncooked state (or sometimes after being scalded). It is then placed in a pressure cooker.

1i

Esterilizar

Killing all forms of bacteria and other pathogens present on an item (such as a jar).

1j

Escaldar

Immersing a fruit or vegetable in boiling water for a minute or two. This splits the skin, easing the task of removing the peel.

1k

Jalea

A jelly is a sweet or savoury food gel, usually made through the addition of gelatin or pectin to edible liquids. "True" jellies are smooth textured and made from fruit juice, such as grape jelly.

1l

Dulce

is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. In the United States and Canada, jams are invariably made from mashed or ground fresh fruits.

1m

Mermelada

invariably refers to a conserve derived from a citrus fruit, most commonly from oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel.

1n

Encurtidos

Pickling is the process of preparing a food by soaking and storing it in a brine containing salt, acid (usually vinegar), or both, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle.

2

Hacer una lista de los equipos utilizados en los siguientes métodos de enlatado:

2a

Presión

2b

Baño de agua hirviendo

2c

Vapor

3

Dar las instrucciones de esterilización, llenado, sellado y pruebas de los sellos en los frascos.

4

¿Cuándo los alimentos deben ser procesados con vapor a presión?

5

Hacer una lista de los tipos de verduras y frutas que son excelentes para en enlatado en lugar de la congregación o la deshidratación.

6

Conservar las siguientes elementos:

6a

Un jugo de frutas mediante el método de olla abierta.

6b

Dos tipos de frutas utilizando el método de baño de agua hirviendo, uno en empacado caliente y otro en empacado frío.

6c

Dos tipos de hortalizas, utilizando el método de enlatado de presión, uno en empacado caliente y otro en empacado frío.

6d

Una jalea o mermelada.

Referencias