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Food preservation

Creator:: Oregon State College. Federal Cooperative Extension Service
Abstract:: Oregon 4-H Food Preservation Project
Resource Type:: Learning Object
Full Text:: Frozen Foods - 2 containers of in dry sugar and one with no Food Preservation Division II each of two

Glossary of food terms

Creator:: Oregon State University. Extension Service and Husted, Elaine
Abstract:: Tested recipes and good measuring techniques help ensure good results when cooking and baking. It’s also important to understand the terms used in the instructions of a recipe. Each term has a specific meaning. Understanding these terms and using the correct procedure contribute to the success of the food product....
Resource Type:: Other
Full Text:: . Understanding these terms and using the correct procedure contribute to the success of the food product. The

Fit it all together: the world of food & fitness [2005]

Creator:: Oregon State University. Extension Service
Abstract:: Reprinted October 2005. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: 2005 FIT ITALLUNIT3 The World of Food & Fitness Contents Self-Determined Projects 3 Nutrition and

Labeling preserved foods [2000]

Creator:: Raab, Carolyn A.
Abstract:: Labeling is just as important at home as it is for fairs, although it may not be quite as elaborate. At a later date, you’ll want to know what the product is and when you preserved it. You also may want to write down additional information about the way you...
Resource Type:: Learning Object
Full Text:: , or the quantity of food in the container. Freezing Labels Canning Labels Labeling for Fair

Foods of the Pacific Northwest : project 1 : member's manual [1988]

Creator:: Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, United States. Department of Agriculture, Swanson, Marilyn, Wood, Mary Lee, and Pacific Northwest Cooperative Extension
Abstract:: Published December 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: the National 4-H Food and Nutrition Devel- opmental Committee composed of represen- tatives of the

Elements of agricultural marketing

Creator:: Oregon State College. Federal Cooperative Extension Service and Smith, Clifford L.
Abstract:: Published April 1942. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: of barter and neighborhood exchange. Elements of Agricultural Marketing* CLIFFORD L. SMITH

Food adventures : 4-H food project 3 [1962]

Creator:: Oregon State University. Cooperative Extension Service
Abstract:: Published September 1962. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: for snacks will make up a well balanced diet. 3. Food must look and taste good. Plan for a variety of

Family food preservation plan [1992]

Creator:: Raab, Carolyn A.
Abstract:: Revised July 1992. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: sizes given below • The number of weeks preserved food is needed —preserved fruits and vegetables are

Using preserved foods safely [1991]

Creator:: Oregon State University. Extension Service
Abstract:: Reprinted July 1991. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: may change the quality of the food (texture, color, flavor). For information on refreezing foods

Ways food is preserved [1989]

Creator:: Raab, Carolyn A.
Abstract:: Reprinted July 1989. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: . Fermented food smells sour and often has bubbles of gas. Some yeasts grow on fruits and pickles (high acid

ScholarsArchive@OSU

Food preservation

Glossary of food terms

Fit it all together: the world of food & fitness [2005]

Labeling preserved foods [2000]

Foods of the Pacific Northwest : project 1 : member's manual [1988]

Elements of agricultural marketing

Food adventures : 4-H food project 3 [1962]

Family food preservation plan [1992]

Using preserved foods safely [1991]

Ways food is preserved [1989]

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