2021 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 2021 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 log up to 2 hours towards continuing education for studying and taking the test.

A minimum score of 85% is required to pass.  You may take the quiz twice, but please research any questions you get wrong before retaking the quiz.

Completion due date:  June 30, 2021

2021 Reappointment Quiz Questions:

1. Which of the following canning and processing methods is acceptable?
   1. Use of jars with wire bails and glass caps
   2. Processing with canning powders
   3. Pressure processes below 15 PSI in new equipment
   4. Processing filled jars in conventional oven
      
      
2. Zinc caps with flat rubber rings are safe to use for sealing jars.
   1. Yes
   2. No
      
      
3. Dry canning refers to which of the following?
   1. Canning any food without a covering liquid
   2. Storing dry foods by heating them in canning jars
   3. Both a and b
   4. Neither a or b
      
      
4. To determine when to start a steam canner processing timer, rely only on the temperature sensor being in the green zone for your elevation.
   1. Yes
   2. No
      
      
5. Which one method is the recommended indication that a steam canner contains pure steam and you can start the processing time? (The others may be verifications of a pure steam environment.)
   1. A full 6-8” column of steam flows steadily out of the vent hole(s).
   2. The temperature reading of a thermometer placed in a vent hole reads 210°F
   3. The temperature sensor is in the green zone for your elevation.
   4. The dome lid begins to lift from the base of the canner.
      
      
6. Should UC Master Food Preservers use both the dome style steam canners and Victorio’s multi-use canner during demonstrations and outreach when teaching how to steam can high acid foods?
   1. Yes
   2. No
      
      
7. If a recipe specifically calls for peeled tomatoes but you want to keep the peel on, you should find another reputable recipe that doesn’t require peeled tomatoes.
   1. Yes
   2. No
      
      
8. Chicken is cooked at an internal temperature of 165°F. Your hot pack recipe says to cook the meat until it is 2/3 done.  What is the correct internal temperature to reach to hot pack chicken?
   1. 95°F
   2. 110°F
   3. 125°F
   4. 140°F
      
      
9. Which of the following statements is true?
   A) It is never safe to change the proportions of mixed vegetables.
   B) Cream style and whole kernel corn may be used interchangeably.
   1. Only A is true
   2. Only B is true
   3. Both A and B are true
   4. Neither A or B is true
      
      
10. The only recommended canning process for non-pickled green beans is pressure canning.
    1. Yes
    2. No
       
       
11. A potential problem when heating jars in a dry oven is that the jars may break or even explode.
    1. Yes
    2. No
       
       
12. Pressure canned green beans that have not sealed after 19 hours may be safely:
    1. Reprocessed with new lids, clean hot jars, and hot product
    2. Refrigerated and eaten within a week
    3. Frozen
    4. All of the above
       
       
13. According to the NCHFP’s canning whole berries, which of the following berries should NOT be canned?
    1. Blueberries
    2. Elderberries
    3. Logan berries
    4. Mulberries
       
       
14. Before hot-packing huckleberries, the berries should be heated in boiling water for how many seconds and then drained?
    1. 15
    2. 30
    3. 45
    4. 60
       
       
15. Too much oxygen left in jars (eg too much headspace) can lead to quality loss including changes in color, texture, and flavor.
    1. Yes
    2. No
       
       
16. Which of the following is/are possible problems from improper preparation and processing of chutney?
    1. Product is not acidified sufficiently resulting in the formation of toxins
    2. Product includes air resulting in physical and chemically induced quality deterioration.
    3. Both a and b
    4. Neither a or b
       
       
17. Green mangoes belong to the same plant family as:
    1. Poison sumac
    2. Nettles
    3. Poison ivy
    4. Oleander
       
       
18. To avoid skin irritation, wear gloves when handling green mangoes.
    1. Yes
    2. No
       
       
19. Water is considered a low-acid food.
    1. Yes
    2. No
       
       
20. Dry canning raw vegetables is unsafe because:
    1. The liquid is required to achieve expected heat penetration
    2. Bacterial spores die more slowly in hot air as opposed to hot liquid
    3. There is a risk of botulinim toxins being present in dry canned vegetables
    4. All of the above
       
       
21. One of the diseases that can result from eating improperly processed foods is called:
    1. Clostridium botulinum
    2. Botulinum
    3. Botulism
    4. None of the above
       
       
22. Botulism is found in jars of improperly canned low acid foods.
    1. Yes
    2. No