2019 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.

1. Print this page to research your answers before starting the quiz. All questions are taken from 2019 Reappointment Study Guide which should be posted in your local VMS. Please contact your UCCE Master Food Preserver Program Coordinator for assistance locating the study materials.
2. After you research the answers to the questions, return to this site.
3. 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.
4. After you answer each question it will be scored.  You will have the results of your test when you complete the last question.
5. Remember to count your CE time for studying for and taking the test.

A minimum score of 85% is required to pass.  (With 20 questions, this means you can only miss three 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, 2019

2019 Reappointment Quiz Questions:

1. Which of the following statements regarding freezing of fruit is TRUE?

1. Enhances the fruit’s color
2. Retards the enzyme activity that takes place in fruit
3. Sterilizes the fruit
4. Destroys the microorganisms that cause spoilage

2. The best way to prevent discoloration in fruits to be frozen is:

1. Soak in cold water before freezing
2. Freeze whole fruits
3. Treat with ascorbic acid
4. Add artificial sweetener

3. Which of the following is NOT an approved source of recipes to be taught by MFPs?

1. Ball Complete Book of Home Preserving, 2016 edition
2. National Center for Home Food Preservation
3. Complete Guide to Home Canning, United States Department of Agriculture
4. So Easy to Preserve, University of Georgia

4. An approved recipe for fresh cheese can be found in which of the following sources:

1. So Easy to Preserve
2. University of Minnesota
3. Ball Blue Book
4. New Mexico University

5. How many gallons of milk are required to make one pound of cheese?

1. 1.25
2. 1.75
3. 2.25
4. 2.75

6. Cheese making can be affected by all of the following EXCEPT:

1. Temperature
2. Bacterial culture
3. Coagulating enzyme
4. Source of the milk

7. All approved resources for meat processes must include which of the following?

1. Vacuum packaging
2. Preparation in an environment less than 75 degrees Fahrenheit
3. Fermenting or curing
4. A cooking step immediately after preparation

8. In order to gel, low methoxyl pectin requires a source of:

1. Calcium
2. Citric acid
3. Low calorie sweetener
4. Vinegar

9. Regular commercial pectin gels as a result of:

1. Artificial sweetener
2. Heat
3. Acid and Sugar
4. None of the above

10. What is the purpose of the pressure gauge on the All American Canner?

1. Reference for when the unit is pressurized and timing may begin
2. To note when the pressure has dropped to zero and the lid may be safely removed
3. Both a and b
4. Neither a or b

11. After initial fermentation of kombucha, which of the following flavors CANNOT be added before fermenting for an additional 1-3 days?

1. Pieces of fruit
2. Herbs and spices
3. 10%-20% juice
4. Essential Oils

12. Once opened, full sugar jams and jellies are best stored in the refrigerator for how long?

1. One day
2. One week
3. One month
4. One year

13. How long can home dried fruits be safely stored at 80 degrees F?

1. 3 months
2. 6 months
3. 9 months
4. 12 months

14. What food product label gives the recommended shelf life for best flavor or quality?

1. Sell by date
2. Date of pack
3. Use before
4. Expiration date

15. The County agency that regulates permitting to allow the public to taste a food product at a demonstration is:

1. Environmental Health
2. Human Services
3. Assessor
4. Public Works

16. Food samples prepared for a public demonstration must originate in which of the following sources?

1. Commercial kitchen
2. Permitted cottage food operation
3. Permitted temporary food facility
4. All of the above

17. Cooperative Extension does not currently recommend canning white peaches for which of the following reasons?

1. The acid level is often above a pH value of 4.6
2. There is no approved pressure canning recipe
3. Boiling water canning is not appropriate
4. All of the above

18. When using a steam canner, after processing time and heat is turned off, the canner lid should remain on for how many minutes?

1. 1
2. 2-3
3. 4-5
4. 7

19. The purpose of leaving the jars in the pressure canner after processing is to:

1. Improve the seal
2. Reduce liquid loss
3. Allows time for contents to cool
4. All of the above

20. In salsa recipes, it is permissible to change or add which of the following:

1. Fresh garlic
2. Dried cilantro
3. Fresh basil
4. Dried tomatoes