Food preservation is the process of treating and handling food to slow or stop spoilage while maintaining nutritional value, texture, and flavor. Common methods of food preservation include pasteurization, fermentation, drying, smoking, pickling, and curing. The document then provides brief descriptions of each preservation method and includes a recipe for pineapple chicken using ingredients like salt, brown sugar, pineapple juice, and soy sauce with instructions for marinating and cooking the chicken. Students are assigned to make a video demonstrating one of the food preservation methods.
This video is for Class 12 students of Food Nutrition and Dietetics Skill Elective subject (834) based on CBSE syllabus. Text is in English and audio is in Hindi. Unit 1, Chapter 4 has been covered in this video. I n this we will cover basic concepts of benefits of cooking, principles of cooking food, moist methods of cooking, dry methods of cooking, combination methods of cooking, boiling method, advantages and disadvantages of boiling method, pressure cooking, advantages and disadvantages of pressure cooking, steaming, advantages and disadvantages of steaming, poaching, advantages and disadvantages of poaching, blanching, advantages and disadvantages of blanching, toasting, advantages and disadvantages of toasting, baking, advantages and disadvantages of baking, simmering, advantages and disadvantages of simmering, stewing, advantages and disadvantages of stewing, roasting, advantages and disadvantages of roasting, grilling / broiling,advantages and disadvantages of grilling / broiling, stir frying, advantages and disadvantages of stir frying, frying, advantages and disadvantages of frying, sautéing, advantages and disadvantages of sautéing, braising and advantages and disadvantages of braising,
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10. What is Food Preservation
Food Preservation is the process of treating and
handling food in such a way to stop, control, or
greatly slowdown spoilage and, of course, to
minimize the possibility of foodborne illness
while maintaining the optimum nutritional value,
texture and flavor.
12. Pasteurization
Foods are subjected to
sufficient heat to kill
most of the bacteria
without markedly
altering flavor or other
characteristics.
13. Fermentation
Fermentation is a natural
process through which
microorganisms like yeast
and bacteria convert
carbohydrate such as starch
and sugar into alcohol or
acids.
14. Drying
Drying or “dehydrating”
food is a method of food
preservation that removes
enough moisture from the
food so bacteria, yeast and
molds cannot grow.
15. Smoking
Smoking is the process
of flavoring, browning,
cooking,
or preserving food by
exposing it to smoke.
16. Pickling
Pickling is defined
as the process of
preserving a food by
either anaerobic
fermentation in brine or
immersion in vinegar.
17. Curing
Curing is a method of
preserving food
(usually meat or fish)
to prevent spoilage.
18. Recipe
2 tbsp Salt
1 ½ cups Brown sugar
2 cups Pineapple juice
1 tbsp Soy sauce
1 tsp Red Food Coloring
1 kg Chicken breast
19. Procedure
• Prepare a bowl
• Put the wet ingredients which is the pineapple
juice and the soy sauce into the bowl.
• Add the dry in salt and brown sugar mix until
they dissolve and combine.
• Then put the chicken into the solution and mix
it with a spoon or with your hands. Then add the
red food coloring and mix well.
20. • Place in the refrigerator for an hour or more.
• Then put the chicken in the pan and boil it in
water until the sugar is caramelized.
• Put the oil and fry it until its done, place in a
plate and enjoy.
21.
22. Make a video demonstrating the methods of food
preservation of your choice, it will be an
individual performance.
Your performance will be graded following the
given criteria.
Assignment