1. A food preservation method that encourages the growth of good microorganisms that convert carbohydrates or sugar into acid, gases and/or alcohol that prevent spoilage.

2. A process of heating food at a specified temperature for a specific length of time and then vacuum sealing the food in special glass jars or cans.
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3. A method of soaking food in liquid solution containing salt, acid, or alcohol.

4. A process of using salt, acid sugar, and nitrites or nitrates, is usually done with meat and fish.

5. A process of desiccating or dehydrating foods. It slows down the growth of bacteria, molds, and yeast by removing water or moisture in foods.
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6. A process of preserving food using sweeteners like sugar, or thick syrup.
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7.A complementary process to curing that improves the flavor and appearance of food being preserved. It can also act as a drying agent.

8. The state of food where its flavor, aroma, appearance and texture deteriorates.

10. A process of preparing and storing food for future consumption.