Q4. Name the method that you would use to preserve the following food items
1. Mint
2. Cauliflower
3. Onions
4. Peaches and plums
5. Mangoes
6. Grape Juice
7. Cooked food
8. Raw meat
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Answers
Explanation:
1. Wrap the mint leaves gently in a dampened paper towel. Place the mint in a plastic bag, not sealing all the way so that air can circulate. Do not wrap tightly; trapped moisture will cause the herbs to mold. Trim the ends and place in a glass filled with about 1” of water.
2. Freezing is the best way to preserve cauliflower. (It doesn't dehydrate well, and it will lose nutrients and get mushy if you pressure can it)
3. Whole onions and shallots are best stored in a cool, dry, dark and well-ventilated room. Ideal places include the pantry, cellar, basement or garage. Peeled onions can be stored in the fridge for 10–14 days, while sliced or cut onions can be refrigerated for 7–10 days.
4. Ladle the peaches and solution into the freezer bags. If you are using ziploc bags, squeeze out any air bubbles and seal them. Put them in the freezer on the coldest shelf. Since peaches, nectarines, plums, figs, and other soft fruit will be covered in a liquid, it is quite easy to remove all the air with a ziploc bag
5. Chop the mangoes.The small cuts can be made into a puree and frozen too. Lay the nice large pieces on to a tray with parchment paper; or plastic wrap. The pieces should not touch each other so they freeze individually. Cover well with plastic wrap and place in the freezer for a couple of hours or overnight.
6. Heat the grapes, letting them simmer until the skins are soft. Set up a strainer with double cheese cloth or a jelly bag and carefully place the heated grapes in the strainer system, letting the juice run through the cloth. Place the strained container of juice in a refrigerator to cool 24 to 48 hours.
7. To extend the longevity of food used at home or in your food business, you can use refrigeration, freezing, canning, sugaring, salting, and even vacuum packing.
8. Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods and cause cross-contamination. When thawing meat in the refrigerator meat should be placed on a plate or in a container to prevent juices from contaminating other foods.
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