Processing selected foods

1. PROCESSING /
PRESERVING
SELECTED FOOD
ITEMS

2. FOOD PRESERVATION
TERMS
pare - cut off skin with a knife
peel - pull off the outer skin or rind
chop - cut into small un even pieces
blend - mix two or more foods thoroughly
blanch - pour or dip food in boiling water
freeze - keep in the coldest part of the refrigerator

3. shred - cut into strips
boil - cook in liquid until bubbles appear
simmer - cook just below boiling point
grate - cut into fine pieces by rubbing against a grater
caramelize - melt sugar in high temperature
brine - salt and water solution
syrup - sugar and water solution
FOOD PRESERVATION
TERMS

4. Jams are cooked mixture of
fruits and sugar in moderately
thick consistency. The high
concentration of sugar used in
jam – making prevents the
growth of microorganisms and
allows the jam to be preserved
for many months.
What are jams?

5. Marmalades
are made
from citrus
fruits.
What are marmalades?

6. Jellies are semi – solid spread
made from sugar and fruits.
The four essential ingredients in
jelly – making are fruits, pectin,
acid, and sugar. Pectin is a
carbohydrate – like substance
found in some fruits that form
gel with acid and sugar.
What are jellies?

7. Candied fruits are
prepared by gradually
concentrating fruits in
syrup by repeated
boiling until fruit is
heavily cooked in
syrup.
What are candied fruits?