Thank you for your commitment to the UC Master Food Preserver Program!
To make it easier to complete the on-line reappointment test in one sitting, the questions are below.
A minimum score of 85% is required to pass. (With only 12 questions, this means you can only miss one question and still pass. You may take the test more than once, but please research any questions you get wrong before retaking the test.)
Completion due date: June 30, 2017
Test questions:
| 1) Which variety of apples is not the best choice when canning applesauce and apple butter? | a. Red Delicious b. Stayman c. Golden Delicious d. McIntosh |
| 2) Which factor does not impact the processing time for a salsa using a boiling water or atmospheric steam canner? | a. Shape and texture of the salsa ingredients b. pH level of the total product c. solid to liquid ratio d. Pungency measurement of the peppers on the Scoville Scale e. Starting temperature of the food in the jars |
| 3) What is the food safety reason why pickled products are usually processed using a hot pack? | a. The quality of the finished product is higher b. The pickles start to acidify while heating in a cooking pot c. More product can be packed into a jar because of higher pliability d. The heat removes impurities from the water, resulting in a pasteurized liquid |
| 4) A client calls and wants to can an old family favorite recipe and asks for processing recommendations. What recommendation(s) do you give? | a. Don’t create a custom processing recipe b. Find a reputable recipe that is close to the old family favorite c. Add those special ingredients when ready to serve the food d. Freeze the food using the original ingredient list and freeze it instead of canning it e. All of the above |
| 5) For how long and at what temperature should fermented yogurt be incubated to achieve pH of 4.6? | a. 2 hours at 135°F b. 1-3 hours at 130°F c. 4-7 hours at 115°F d. 8-10 hours at 100°F |
| 6) Which item is not considered an acceptable incubator for home fermented yogurt? | a. Commercial yogurt maker b. Warm oven c. Heating pad d. Steam canner base with simmering water on the stove e. Excalibur dehydrator without trays |
| 7) What percentage moisture content is found in properly processed home dried fruit and vegetables? | a. 10% moisture for both fruits and vegetables b. 15% moisture for fruits and 10% moisture for vegetables c. 20% moisture for fruits and 10% moisture for vegetables d. 10% moisture for fruits and 20% moisture for vegetables e. 20% moisture for both fruits and vegetables |
| 8) The ideal pH level of properly fermented kimchi is: | a. 4.0 b. 4.2 c. 4.4 d. 4.6 e. 4.8 |
| 9) How long will it take to fully ferment kimchi during the hot summer months in a refrigerator? | a. 1-2 days b. 2-3 days c. 3-4 days d. 5-6 days e. 1 week |
| 10) Why do you need to pasteurize vine-dried beans? | a. To kill insects and their eggs b. To kill Clostridium botulinum bacteria c. To distribute any residual moisture in the beans d. All of the above |
| 11) Which of the following resources is not included on the statewide UC Master Food Preserver website as a source for credible research-based recipes? | a. Ball (Jarden Home Brands) b. Penn State Extension - "Let's Preserve" c. Preserve@Home d. University of Alaska Cooperative Extension e. Weck (Weck Canning Jars) |
| 12) What is the title of the UC Master Food Preserver Safety Note number 4? | a. Safe Lifting Practices b. Microwave Oven Safety c. Slips, Trips, and Falls d. Kitchen Knife Safety e. Hot Surfaces in the Kitchen |