The document provides information on food preservation including the basic tools, materials, and methods used. It discusses choosing in-season fruits to preserve at lower prices. Key steps in the food preservation process are outlined such as using clean tools and equipment, completing the task without breaks, following instructions carefully, and storing preserved foods in a cool, dry place. Common preservation methods like canning, drying, salting, freezing, and pickling are explained. Tips are provided for selecting fresh produce and criteria for determining quality. Finally, a recipe for mango jam is included.

1. Created by: Teacher Manel

2. Created by: Teacher Manel

3. IMPORTANT IDEA
THE BASIC TOOLS IN MAKING A GARMENT INCLUDE THOSE
USED FOR MEASURING, MARKING, CUTTING AND SEWING. THE
RIGHT CHOICE OF MATERIALS, AS THE PROPER USE AND
MAINTENANCE OF TOOLS AND EQUIPMENT, WILL MAKE GARMENT
MAKING EASIER AND ENJOYABLE.

4. TOOLS AND MATERIALS

5. Created by: Teacher Manel

6. IMPORTANT IDEA
IF YOU ARE PLANNING TO PRESERVE FRUITS,
CHOOSE THOSE THAT ARE IN SEASON SO THAT
YOU CAN BUY THEM IN LOWER PRICE.

7. PLANNING A PRESERVED FOOD PROJECT
•CHOOSE THE MAIN INGREDIENT VERY WELL. MAKE SURE THE REST OF THE
INGREDIENTS ARE ALSO OF HIGH QUALITY.
•PREPARE ALL THE MATERIALS AND MAKE SURE THE TOOLS AND EQUIPMENT
ARE VERY CLEAN BEFORE STARTING THE TASK.
•ONCE YOU START PRESERVING THE FOOD, FINISH THE TASK IMMEDIATELY.
DO NOT LEAVE ANYTHING EXPOSED FOR SO LONG TO PREVENT IT FROM
GETTING CONTAMINATED BY DIRT, DUST, AND INSECTS.

8. PLANNING A PRESERVED FOOD PROJECT
•FOLLOW THE INSTRUCTIONS ON HOW TO PRESERVE THE FOOD CAREFULLY.
•STRICTLY FOLLOW THE PRESCRIBED COOKING TIME
•USE STERILIZED BOTTLES OR CONTAINERS TO STORE THE PRESERVED
FOOD. LET IT STAY IN BOILING WATER FOR 20 MINUTES. AVOID
CONTAINERS MADE FROM METAL, COPPER, OR ZINC. USE BOTTLES OR
PLASTIC IN MAKING PICKLES.

9. PLANNING A PRESERVED FOOD PROJECT
•BE SURE THE FOOD IS IN THE RIGHT TEMPERATURE BEFORE IT IS PLACED
INSIDE THE CONTAINER AND COVERED ESPECIALLY GLASS BOTTLES. TEST
THE BOTTLE FOR LEAKS BY TURNING IT UP SIDE DOWN.
•KEEP THE PRESERVED FOOD IN A COOL AND DRY PLACE WHERE IT WILL NOT
BE DISTURBED. ADD A LABEL INDICATING THE DATE IT WAS MADE AND THE
EXPIRATION DATE

10. PLANNING A PRESERVED FOOD PROJECT
THE PHILIPPINES IS RICH IN AGRICULTURAL PRODUCTS LIKE
FRUITS, VEGETABLE, FISH, AND OTHER FOODS. NOT ALL OF THIS ARE
AVAILABLE ALL YEAR ROUND. SOME ARE AVAILABLE ONLY FOR A
LIMITED PERIOD, USUALLY JUST A FEW MONTHS DURING THE
YEAR. TO MAINTAIN THE QUALITY OF THE PRODUCT SO THAT A
DEMAND FOR THEM IS CREATED, IT IS WISE TO LEARN THE
DIFFERENT METHOD OF FOOD PRESERVATION 

11. DIFFERENT WAYS OF PRESERVING FOOD
1. CANNING – THIS IS A METHOD IN WHICH PROCESSED
FOOD IS PLACED AND SEALED IN AIRTIGHT CANS.
EXAMPLE: SARDINES, TOMATO SAUCE, PINE APPLE
JUICE,

12. DIFFERENT WAYS OF PRESERVING FOOD
2. DRYING - THIS IS THE EASIEST AND THE MOST COMMON METHOD WHERE
THE MOISTURE CONTENT OF THE FOOD IS REMOVED.
 DRYING UNDER THE SUN- FOOD IS SALTED AND PLACED UNDER THE
MECHANICAL DRYER- USES ARTIFICIAL HEATED AIR WITH THE USE OF
MACHINE
EXAMPLE: TUYO, PORK SKIN, MONGGO, AND SHRIMP

13. DIFFERENT WAYS OF PRESERVING FOOD
3. SALTING- APPLICATION OF SALT TO THE FOOD TO BE
PRESERVED.
EXAMPLE: BAGOONG, BURONG MANGA, MUSTARD, SALTED
EGG, FISH SAUCE

14. DIFFERENT WAYS OF PRESERVING FOOD
4. FREEZING- THIS IS A QUICK AND CONVENIENT WAY TO
PRESERVE FOOD SUCH AS MEAT OR FISH, WHICH ARE
STORED IN THE FREEZER UNTIL THEY
ARE TO BE CONSUMED.

15. DIFFERENT WAYS OF PRESERVING FOOD
5. REFRIGERATION- FOOD IS KEPT AT LOW TEMPERATURE TO
PROLONG THEIR FRESHNESS.
EXAMPLE: EGGS, MILK, FRUITS AND VEGETABLES

16. DIFFERENT WAYS OF PRESERVING FOOD
6. SMOKING- THIS IS A METHOD IN WHICH FOOD ITEM SUCH AS
CURED MEAT OR FISH IS EXPOSED TO SMOKE NOT ONLY TO
PRESERVE THEM BUT ALSO TO ADD FLAVOR AND COLOR.
EXAMPLE: TINAPA, TAPA,
LONGGANISA AND HAM

17. DIFFERENT WAYS OF PRESERVING FOOD
7. CURING-THIS METHOD IS DONE BY SOAKING OR INJECTING
MEAT WITH PRESERVATIVES LIKE SUGAR, SALT, AND VINEGAR
SOLUTION.
EXAMPLE: LONGGANISA,
TOCINO

18. DIFFERENT WAYS OF PRESERVING FOOD
8. PICKLING- ADDING PICKLING SOLUTION VINEGAR, SALT, AND
SUGAR TO VEGETABLES LIKE GRATED GREEN PAPAYA, GINGER,
CARROTS, ONION, AND BELL PEPPER.

19. DIFFERENT WAYS OF PRESERVING FRUITS
SUGAR PRESERVATION
JAM- THE FRUIT IS MASHED AND COOKED WITH SUGAR
JELLY- CLEAR FRUIT JUICE COOKED WITH SUGAR, WHICH
GELATINIZES IN COOKING

20. DIFFERENT WAYS OF PRESERVING FOOD
STERILIZATION-THIS PROCESS INVOLVES USING HEAT TO
KILL MICRO-ORGANISMS AND BACTERIA. AFTER
STERILIZATION, THE FOOD ITEM
MUST BE STORED PROPERLY TO HAVE
SHELF LIFE OF UP TO SEVERAL YEARS.

21. TERMS USED IN FOOD PRESERVATION
BLANCH- POURING BOILING WATER OVER A FOOD ITEM
BOIL- COOKING IN LIQUID IN HIGH HEAT UNTIL BUBBLES
APPEAR
CHOP- CUTTING INTO SMALL PIECES USING A KNIFE

22. TERMS USED IN FOOD PRESERVATION
FREEZE- STORING IN VERY LOW TEMPERATURE TO HARDEN, AND
SOLIDIFY
FRY- COOKING IN HOT OIL WITHOUT COVER
GRATE- RUBBING FOOD AGAINST A GRATER TO CUT OR SHRED
INTO FINE PIECES

23. TERMS USED IN FOOD PRESERVATION
MASH- PRESSING FOOD WITH THE USE OF A FORK INTO A
SOFT CONSISTENCY USUALLY WITH THE ADDITION OF
WATER
PARE- CUTTING OF THE SKIN WITH A KNIFE

24. TERMS USED IN FOOD PRESERVATION
SHRED- CUTTING INTO THIN STRIPS
STIR- MOVING SPOON ROUND AND ROUND IN A BOWL
STERILIZE- REMOVING BACTERIA BY BOILING
THOROUGHLY

25. IMPORTANCE OF FOOD PRESERVATION
TO AVOID SPOILAGE
TO IMPROVE THE APPEARANCE, COLOR, AND TASTE OF
FOOD
TO PROLONG SHELF LIFE

26. IMPORTANCE OF FOOD PRESERVATION
TO RETAIN NUTRITIVE VALUE/TEXTURE OF FOOD
TO MAINTAIN THE SANITARY QUALITY OF FOOD
TO CONTRIBUTE TO BETTER NUTRITION
TO INCREASE FAMILY INCOME

27. IMPORTANCE OF FOOD PRESERVATION
TO HELP IN THE ECONOMIC DEVELOPMENT OF THE COUNTRY
TO MAKE FOOD READILY AVAILABLE THROUGHOUT THE YEAR
TO PRESERVE FOOD FOR PLANNED YEARLY EVENTS SUCH AS
FIESTAS AND OTHER SPECIAL OCCASIONS

28. TIPS FOR SELECTING FRESH PRODUCE
FISH
FIRM FLESH
NO FOUL ODOR
SHINY AND TIGHT SCALES
CLEAR AND BRIGHT EYES

29. TIPS FOR SELECTING FRESH PRODUCE
MEAT
FIRM AND FINE TEXTURE
NO FOUL ODOR
FATS ARE WELL DISTRIBUTED
BEEF MEAT RED IN COLOR
PORK MEAT PINKISH IN COLOR
BEEF FAT YELLOWISH
PORK FAT IS WHITE
SKIN MUST HAVE THE STAMP OF BUREAU OF ANIMAL INDUSTRY

30. TIPS FOR SELECTING FRESH PRODUCE
EGG
SHELL IS SLIGHTLY ROUGH
SINKS IN WATER
CLEAR WHEN PLACED BEFORE THE LIGHT
YOLK STANDS FIRM

31. TIPS FOR SELECTING FRESH PRODUCE
FRUITS
NATURAL SMELLS
SMOOTH
FREE FROM DECAYS AND BRUISES
HEAVY AND FIRM
GOOD SHAPE
RIGHT DEGREE OF MATURITY NEEDED FOR A PARTICULAR RECIPE
HAVE PLEASING AROMA

32. TIPS FOR SELECTING FRESH PRODUCE
VEGETABLES
BRIGHT IN COLOR
FREE FROM INSECTS BITES, BRUISES AND WORMS
HEAVY AND FIRM
LEAVES AND STEMS ARE CRIP
HAS WELL ATTACHED STEM

33. MANGO JAM
INGREDIENTS
3 CUPS FINELY CHOPPED MANGO
2 TEASPOON OF CALAMANSI/LEMON EXTRACT
2 CUPS OF SUGAR

34. MANGO JAM
PROCEDURE:
1. PEEL THE MANGO AND CHOP FINELY
2. MIX THE MANGO, SUGAR IN A POT
3. IN A LOW FLAME STIR THE MIXTURE AND COOK UNTIL IT REACHES THE
RIGHT CONSISTENCY.
4. PACK THE JAM IN STERILIZED JARS WHILE ITS HOT AND SEAL TIGHTLY.

35. LESSON 15
MARKETING THE PRODUCT

36. WHAT DO WE HAVE TO CONSIDER IN
MARKETING PRESERVED OR PROCESSED
FOODS?PLACE
QUALITY PRODUCT
EFFICIENT WORKER/HELPER
CAPITAL
MANAGEMENT
PACKAGING
COST EFFECTIVENESS

37. COMPUTING FOR THE COST AND PROFIT
HOW WOULD YOU KNOW IF YOU EARNED OR NOT FROM
YOUR PROJECT? FIRST YOU HAVE TO COMPUTE THE TOTAL COST
OF PRODUCT. THEN, COMPUTE FOR THE MARK UP IN ORDER FOR
YOU TO DETERMINE THE SELLING PRICE TO COMPUTE THE PROFIT
EARNED DEDUCT COST FROM TOTAL AMOUNT SOLD. THE EXCESS
AMOUNT LESS THE COST OF THE PROFIT.