Food and preservation

1. OBJECTIVES OF THE
LESSON:
1.Define food preservation
2.Explain different ways of
food preservation (drying,
salting , freezing and
processing)
3.Identify food preservation
benefits

2. Food preservation – is the prevention
of food spoilage, which is cause by the
growth of microorganism in foods. This
is used to extend the shelf life of food
products.
Coco jam
Canned goods
atchara
jelly

3. Cup noodles salted egg
Tinapa tuyo

5. DIFFERENT WAYS OF FOOD
PRESERVATION
1.DRYING – is a method wherein water is
drawn out of the food either naturally
and placing the food under the sun.
Fruits vegetables, fish and meat can be
dried.

8. 2.FREEZING – is placing the food under
very low temperature to prevent the
growth of microorganisms and maintaining
the freshness and nutrients of food.
Freezing can be used in meat, fish fruits
and vegetables.

10. 3.SALTING – it is a method of preserving
food by using salt. It is commonly used in
meat, poultry, fish and seafoods.
Three methods of salting:
1.Dry salting- dry salt is rubbed on fish,
meat directly.

11. 2.Brine salting-the fish /meat is immersed
in concentrated brine

12. 3.Combination method – dry salt is
rubbed on fish/meat followed by immerse
in brine solution

13. 4.Smoking-food is exposed near the fire
and smoke until it is cooked

14. 5.fermentation-this is achieved by soaking or
saturating the food in adequate amount of salt
to prevent it from spoiling and would even
have a better taste.

15. 6.Sugar preservation-this methods makes
use of sugar as its preservative agent.

16. Why preservefood?
1.It keeps the shelf life of
food by preventing spoilage
2.It keeps the nutrients and
texture of foods.
3.Seasonal fruits are made
available whole year round.
4.It can be a source of
income.

17. GUESS THE PICTURES BY
WRITING THE ANSWERS ON
A PIECE OF PAPER

18. POST YOUR
ANSWER ON
THE SCREEN
Thank you!