Food Storage and Preservation

The Turkey was created in 1948-11.

This will very much depend on the pate. The content of the pate will turn at the same rate as any other dish made from the same ingredients.

drys/preserves meat. (kills bacteria)

It regenerates NAD+ from NADH to keep glycolysis going in the absence of oxygen.

A function prospectus would be a layout of a specific function and how it is going to work out. For a banquet, the prospectus would have information about dishes, times, and place settings.

No pasteurization refers only to the process whereby foods and liquids are heated to high temperatures, killing microbes and bacteria.

Pasteurization is one form of sterilizing food. Irradiation is a different process.

No. Glass might be impervious, but microscopically it has an uneven surface and can have pits and holes. You could never be certain you cleaned out all the gasoline.

Some sources advise home canners to discard a jar if the contents have spoiled - for the same reason.

Money, Materials, Method, Man

Store dried kidney beans in an airtight container in a cool, dry, and dark place where they will keep for up to 12 months. If you purchase kidney beans at different times, store them separately; they may have varying stages of dryness and therefore will require different cooking times. Cooked kidney beans will keep fresh in a covered container in the refrigerator for about three days.

Yes.

The benefit of using brine for turkey is to give flavor to the turkey meat. It can also add moisture to the meat to prevent it from drying out. It can make the meat more tender too.

Possibly 2-3 days at most.

No

they smoke it in a huge fire kiln until nice and brown.

Culinary school graduate.

This is one of those "you'll know it when you see it" answers. Jell-O becomes rubbery and tough when it's not covered completely airtight. It also tends to turn to a stiff gel at the bottom of the bowl after a day or so. And, to make it even more appetizing, it pulls away from the sides of the bowl and starts to crack where it's dried out. So, with that appealing answer, let me just add that jell-o is really only good up to 2 days and then, only if it's covered very well with cling wrap (on the surface...not just over the bowl).

Vinegar is not necessary or, as far as I know, useful in preserving cheese. You can easily preserve your log of cheese by sealing it in plastic and then storing it in your refrigerator. Any cheese log which is small enough that you can wrap a kitchen towel around it, is also small enough that it will fit in your refrigerator. It is perfectly normal to refrigerate cheese. It works perfectly.

Bear in mind that although vinegar is often used to preserve vegetables (and vegetables preserved in vinegar become pickled) vinegar imparts a sour flavor, which would not go well with the flavor of cheese. Pickled cheese is not a promising idea.

It is very possible that the container could contain toxic elements that could leach into food. Though that is more likely to happen with liquids rather than dry goods, you probably should not use it to store flour either.

Depends on the environment or whether they are surrounded by grapes that are rotting ( they tend to make the others rot faster). You can tell if a grape is still good if it is not browning too bad or if it is not too soft (they should be mostly firm/hard).

It is strongly disadvissed.

leting it dry out

Usually 24 hours and they need to be wrapped and sealed either by a plastic dish or saran wrap--aluminum foil can turn them dark faster--so will air--REFRIGERATE!!!

Preservation techniques were the same during the Great Depression as they were prior to it - canning, smoking, freezing during winter, drying.

In 1940, frozen food was very rare. Food was either fresh, canned, smoked or dried. Some foods might be kept cool in the icebox- a few had refrigerators- but most food would be stored in a pantry or cupboard.