A. sugar or salt B. curing C drying Food Preservation • Foods with high amounts of are usually the quickest to spoil. No

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A Sugar Or Salt B Curing C Drying Food Preservation Foods With High Amounts Of Are Usually The Quickest To Spoil No 1 (46.63 KiB) Viewed 43 times

A. sugar or salt B. curing C drying Food Preservation • Foods with high amounts of are usually the quickest to spoil. Non-perishable foods, which can be stored without refrigeration or freezing for months or years, include is one of the first food preservation methods that humans ever used. - preserves food by creating chemical environments that microbes can't tolerate. Traditional curing can be accomplished using • Fermentation produces D. canning E fish; grains F. killing microbes G. meats, fish H. fat and water preserves food by sealing sterilized food into airtight containers so it can't be recontaminated. • Refrigeration prevents food spoilage by • 21st century food preservation methods include • Generally are more perishable than 1. potatoes, carrots, and beets J. protein K slowing microbes' ability to grow L Nuts, dry pastas, and dried beans M.alcohol and sugar N. alcohol and lactic acid o. Modified air packaging