Term 1 food Integrated by Ashley Gruber https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj Food Preservation- AG en-us 2021-09-29 18:05:54 UTC 2025-09-28 18:20:58 UTC hello@padlet.com sourdough ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1778986336 making sourdough can take longer than you think, you have to start off with a sourdough starter, this can take two weeks to "ferment", then you have to make the actual dough( kinda), let it rest for a day, them you shape the dough and let it sit overnight, again. then you can bake it.]]> 2021-09-29 18:11:23 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1778986336 Shigella ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1778987843 2021-09-29 18:11:56 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1778987843 Pathogens ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1778997559 Shigella can withstand 50-104 degrees Fahrenheit, the optimum temp is 98.6 degrees Fahrenheit
the PH can range anywhere from 4.5-9, anything below they cannot live.]]> 2021-09-29 18:15:32 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1778997559 Sourdough Recipe benjaminho4 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779043839 https://medford.instructure.com/courses/13028/assignments/232907?module_item_id=598182]]> 2021-09-29 18:33:00 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779043839 Pickling ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779056644 2021-09-29 18:38:01 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779056644 Kimchi ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779057934 https://www.myrecipes.com/recipe/easy-kimchi]]> 2021-09-29 18:38:33 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779057934 Yogurt ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779059431 https://medford.instructure.com/courses/13028/assignments/232905?module_item_id=598180]]> 2021-09-29 18:39:08 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779059431 Kombucha ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779059689 https://medford.instructure.com/courses/13028/assignments/244152?module_item_id=622509]]> 2021-09-29 18:39:14 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779059689 Canning ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779071029 Canning has a sealed "environment" so it kills everything inside
vacuum sealing also kills everything inside
freezing stops space/growth of food]]> 2021-09-29 18:43:43 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779071029 Food preservation ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779077483 We use food preservation so mold, bacteria or parasites don't grow. when you don't preserve a food item it can get discolored, taste off or even turn brown. with fruit you can get bruises, cracking or just damage to the fruit.]]> 2021-09-29 18:46:23 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1779077483 Why do we preserve food ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1782196334 To lengthen the shelf life
it slows down the activity of disease causing bacteria's
oxygen causes fats to oxidize or become rancid, turns food colors that don't look appetizing. enzymes that ripen fruits on trees and vegetables on stalks or vines continue to ripen them after you pick them.]]> 2021-09-30 17:53:30 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1782196334 Salting ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1782199834 2021-09-30 17:54:55 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1782199834 Freezing ashleydgruber1 https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1782200112 2021-09-30 17:55:02 UTC https://padlet.com/ashleydgruber1/3rxhhutti9kfh2gj/wish/1782200112