Alimentació, CLIL, 2n ESO, AICLE

1. Agriculture, fishing, farming and food processes
Jordi PipóVicent

2.  All of us need food to obtain energy.
 Types of food:
 Fresh food: fruits, vegetables, meat, fish.
 Manufactured food: bread, olive oil, vine, tinned food.

3.  Raw material: it’s done by primary sector like agriculture, farming or
fishing.
 Food industry: transforms food in different phases as manufacturing,
preservation, packing and labelled.
 Commercialisation: third sector. Manufactured goods arrive to
consumers.

4.  Started more than 10.000 years ago.
 Definition: the art and science of growing plants and other
crops and the raising of animals for food, other human
needs, or economic gain.

5.  Preparation of soil:
 Tillage: moves, aerates and renews the top level of soil. Plow.
 Raking: flats the land and prepares it for seeding. Roller.
 Tools: tractors, plow, roller and others.
 Before mechanization farmers used manual or animal power.

6.  Seeding: the seeds are covered at 2-3 cm depth.
 Sewing machine: with tractors.Time ago farmers used to seed
manually.
 Plants like tomatoes or peppers are grown in a nursery.When they
reach a concrete growth are transplanted in the field.

7.  Irrigation: or water management. Crops need more than
water from the rain to increase their growth and produce
better fruits.Types
 Surface irrigation.
 Sprinkler systems: pivots i.e.
 Localized irrigation: piped network.

8.  Fertilizers: or nutrient management. Crops will grow strong.
 Chemical fertilizers: nitrogen, potassium, phosphorus and others.
 Natural fertilizers: manure i.e.

9.  Crop protection: it manages invertebrate and vertebrate
pests, plant diseases, weed control and fungi. It can be used:
 Herbicides, fungicides, pesticide, biotechnology, ecological
agriculture.

10.  Harvest: it starts when the fruit is ripe. It can be manually or
mechanised (harvester i.e.).

12.  Is the management and care of farm animals to obtain raw
material like meat, milk, eggs, leather, ...
 Human being has worked with animal breeding to improve
the cattle.
 Intensive farming: in farm buildings. Lots of animals in small space.
 Extensive farming: traditional, in the countryside. Shepherding.

13.  Animal nutrition can be done in different types:
 Animal feed: in farm buildings. Made from different kinds of raw
material like meat and fish flours or cereals.
 Forage or fodder: can be fresh (green grass) or dried.

14.  Animal production:
Type Cattle Raw material
Bovine Cows, bulls & calfs Milk, meat & leather
Ovine Sheeps Milk, meat & wool
Porcine Pigs Meat & leather
Caprine Goats Milk, meat & leather
Poultry Chicken, cocks, ducks Meat & eggs
Rabbit breeding Rabbits Meat & leather

15.  Animal killing: at the slaughterhouse.
 Commercialization: analyses of the meat & the products.
 Butcher’s: fresh meat for the consumers
 Food industry: transformation from raw material to manufactured
food.

16.  Is the activity of trying to catch fish and shellfish from the
sea, lakes and rivers.
 Due to overfishing during last years, fishermen have created
aquaculture as a substitute of fishing.
 Aquaculture: is the farming of freshwater and saltwater
organisms in captivity such as salmon, tuna or carp.

17.  Techniques:
 Longline hooks: long string with other small strings wired with the
first.
 Drift net: vertical net where fishes get trapped in little depth.

18.  Techniques:
 Encircling gillnets: a fish shoal is encircled and the ship raises the net.
 Bottom trawling: a big net that seems a bag is dragged in the sea
ground by a ship. Not so much animals get alive.
 High seas fishing: ships uses sonars to detect fish shoals and big
freezers to preserve them.

19.  Consists in the transformation of raw material and fresh
food into alimentary food for humans or animals.
 Some transformed food from farming are meat, milk or
cheese. From cereals, flour for cookies or bread and animal
fodder.
 Fish industry chain: primary, secondary and tertiary sectors.

20.  Some ancient techniques of preserving food are smoking,
salting and food drying.
 It’s also important the food presentation using additive
substances that preserve food qualities and improve other
qualities like taste, smell or consistency.

21.  Microorganisms damage fresh food. Some of them are
bacteria, protozoan or fungi.
 We can eliminate them by two ways:
 Killing them completely: food is put into a hermetic container and the temperature is
raised to high degrees.
 Creating a bad environment: for example, with low temperatures or drying the food
(getting out the water).

22.  TRADITIONALTECHNIQUES
 They are more simple than the modern ones.
 Drying: eliminate water from the food outside with natural environment. Dehydration
is one similar technique that empties the water using artificial hot.They are used with
vegetables and fruits.
 Smoking: burning wood exposes food to smoke, this smoke kill microbes. Used for
meat and fish.
 Salting: salt extracts water from fresh food. It’s used for meat and fish.
 Sugaring: sugar as salt dehydrates food. Used with fruits such as apples, pears,
peaches, apricots, … Also can be used in jams and marmalades.
 Pickling (marinating): the food is put into a kind of soup that mixes oil, vinegar, salt and
spices. Used for meat and fish.

23.  TRADITIONALTECHNIQUES

24.  MODERNTECHNIQUES
 They can be separated between hot and cold. Preservation
using temperature increase:
 Pasteurization: process applied to liquids like wine, beer, juices but
mainly milk.The liquid is heated at about 70ºC for 15 to 30 seconds,
after it is cooled to 10ºC.This method kills and prevents the remaining
bacteria to grow.

25.  MODERNTECHNIQUES
 Preservation using temperature increase:
 Sterilization: this process kills all the microorganisms and it’s applied
to fruits, vegetables, meat and fish. Food is heated between 120 and
150ºC during 15 and 30 minutes.There is an special technique with
milk called UHT.

26.  MODERNTECHNIQUES
 Cold preservation: these techniques don’t kill bacteria but
stop their activity and preserve foods nutritious values.
 Cooling: refrigerators allow foods such as fresh fruit, salads and dairy
products to be stored safely during some days at temperatures
between 1 and 4 ºC.

27.  MODERNTECHNIQUES
 Cold preservation:
 Freezing: food is frozen to small temperatures between 0 and -18ºC.
Food can usually be preserved until 3 months.

28.  MODERNTECHNIQUES
 Cold preservation:
 Deep frozen: food is frozen to temperatures small than -18ºC. Food
can not be higher than -18ºC, if this happens the preservation stops.

29.  MODERNTECHNIQUES
 Others:
 Vacuum packing: is a method that removes air from the package
before sealing.This removes oxygen and limits the growth of aerobic
bacteria or fungi.

30.  FOOD ADDITIVES
 Substances or chemicals that are added to food to
prevent decomposition by microbial growth or by
undesirable chemical changes.They also can change tastes,
smells and appearances.
 Additives are classified by their use with the letter E and a
number .

31.  FOOD ADDITIVES
 Preservatives: preserve food during more time.They start with
number 2. For example, E-281 (sodium propionate) is used for
sandwich bread.

32.  FOOD ADDITIVES
 Colourants: make products more attractive.They start with number 1.
For example, E-150 (caramel color) it’s used for sweets.

33.  FOOD ADDITIVES
 Antioxidants: the oxidation process spoils most food. Food
quickly turn rancid and into bad taste when exposed to oxygen.They
use number 3. For example, E-300 (ascorbic acid) it’s used for tinned
olives.

34.  FOOD ADDITIVES
 Stabilizers: keep food firmness or consistency.They start with
number 4. For example, E-440 (pectin) it’s used for foods such as
marmalade, margarine, jam, ...

35.  Tinned
 Raw material
 Labelled
 Manufacturing
 Crops
 Raising
 Tillage
 Plow
 Raking
 Seeding
 Roller
 Sewing machine
 Peppers
 Nursery
 Growth
 Sprinkler
 Pipe
 Manure
 Animal breeding
 Cattle
 Shepherding
 Flours
 Forage
 Fodder
 Calf
 Goats
 Poultry
 Slaughterhouse
 Butcher’s
 Shellfish
 Overfishing
 Due
 Longline hooks
 String
 Wired
 Drift net
 Depth
 Encircling gillnets
 Fish shoal
 Bottom trawling
 Dragged
 Apricots
 Jam
 Pickling
 Mainly
 Cooling
 Dairy
 Freezing
 Deep frozen
 Vacuum
 Sealing
 Spoils
 Rancid
 Taste
 Firmness