2018 UC Master Food Preserver Reappointment Quiz

Thank you for your commitment to the UC Master Food Preserver Program!

To make it easier to complete the on-line reappointment quiz in one sitting, the questions are below.

Print this page to research your answers before starting the quiz. All questions are taken from the National Center for Home Food Preservation website and the UC Master Food Preserver website. A study guide is posted in VMS. Please contact your UCCE Master Food Preserver Program Coordinator for assistance locating the study materials.
After you research the answers to the questions, return to this site.
When you are ready begin the quiz, scroll to the bottom of this page, enter your name, email address, select your UCCE MFP program's county, then click the Start button.
After you answer each question it will be scored. You will have the results of your test when you complete the last question.
Remember to count your CE time for studying for and taking the test.

A minimum score of 85% is required to pass. (With 17 questions, this means you can only miss two questions and still pass. You may take the quiz twice, but please research any questions you get wrong before retaking the quiz.)

Completion due date: June 30, 2018

Quiz questions:

1.	When using a boiling water canner, the water must be heated to _____ for hot-packed foods. a. 140°F b. 160°F c. 180°F d. 200°F
2.	When using a pressure canner, the water must be heated to _____ for raw-packed foods. a. 140°F b. 160°F c. 180°F d. 200°F
3.	At 2900 feet elevation, the correct processing time for jams and jellies in sterile jars is: a. 5 minutes b. 6 minutes c. 7 minutes d. 8 minutes
4.	Before freezing onion rings, the amount of time the rings should be blanched in boiling water is: a. 5-10 seconds b. 10-15 seconds c. 15-20 seconds d. 20-25 seconds
5.	What part of citrus fruits contains the most pectin? a. seeds b. sections c. white albedo d. outer peel
6.	Loss of liquid from glass jars during processing is caused by: a. processing at too high temperature b. lowering pressure in canner suddenly after processing c. under processing d. failure to remove jars from canner after specified cool downtime
7.	After processing and removing the weight from a pressure canner, the amount of time to wait before opening the canner is: a. 0 minutes b. 3 minutes c. 5 minutes d. 10 minutes
8.	After processing and removing the lid from a boiling water canner, the amount of time to wait before removing the jars is: a. 0 minutes b. 3 minutes c. 5 minutes d. 10 minutes
9.	After processing and removing the heat source from a steam canner, the amount of time to wait before removing the lid is: a. 0 minutes b. 3 minutes c. 5 minutes d. 10 minutes
10.	The Ball Electric Canner is suitable for home canning for which of the following reasons? a. is a dedicated canner, not a "multi-cooker" b. comes with its own instructions and pre-set canning options for specific food preparations c. has had proper thermal process development done to support the recommendations with it d. All of the above
11.	Which of the following sediments in jars is NOT considered safe to eat? a. yellow sediment in green onions b. white crystals in spinach c. starch sediment in vegetables d. brown sediment in canned peas
12.	Which of the following is not a cause of fruit float after processing? a. insufficient debubbling b. lid too tight preventing air escaping c. air trapped in food pieces d. syrup is heavier than fruit
13.	Which of the following statements is true? a. only soft fruits like apricots must be conditioned b. properly dried vegetables do not need conditioning c. vegetables that contain 20% moisture are considered properly dried d. none of the above statements is true
14.	How much processing time is required for steam canners to be safely used? a. 45 minutes or less b. 35 minutes or less c. 25 minutes or less d. 15 minutes or less
15.	The Presto gauge testing unit should not be used to test dial gauges for which of the following brands? a. Presto b. National c. All American d. Magic Seal
16.	Dial gauges that are off by more than _____psi must be replaced. a. 1 b. 2 c. 3 d. 4
17.	The most recently created MFP Safety Note linked to in the Resources for Volunteers section of the statewide UC Master Food Preserver site (http://mfp.ucanr.edu) is: a. Kitchen Knife Safety b. Hot Surfaces in the Kitchen Safety c. Induction Stove Safety d. Portable Butane Stove Safety