TLE- QUIZ 1- 1ST QTR.pptx
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This document discusses various food preservation methods and asks the reader to identify which method is used for specific preserved foods. It also asks how food preservation can help family income. The preservation methods mentioned are drying, refrigeration, smoking, pasteurization, canning, salting, sugaring, and pickling. The foods listed for identification are salted egg, tuyo, strawberry jam, ham, and pickled mango. Food preservation helps family income by allowing food to be stored for longer periods of time and sold when market prices are higher.
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food preservation
This document discusses various methods of food preservation, including drying, salting, freezing, canning, smoking, pickling, and sugar preservation. It provides examples of foods preserved by each method. The document also lists common tools and equipment used in food preservation, such as knives, chopping boards, mixers, scales, and refrigerators. It suggests foods that are suitable for preservation, including meats, fish, fruits and vegetables, and eggs. Several activities are included, such as matching preservation methods to processes, identifying preservation methods from pictures, and selecting local foods for preservation based on quality characteristics.
Food Preservation.pptx
This document provides instructions for preserving papaya (atsara) through pickling. It begins with a list of ingredients including papaya, carrots, onions, garlic, peppers, ginger and seasonings. The instructions explain how to julienne and dehydrate the papaya overnight with salt before rinsing. The papaya is then combined with other vegetables and spices in a jar before pouring in a vinegar-sugar brine. The sealed jar is refrigerated for a week to allow the flavors to develop before serving the preserved papaya cold.
Ppt dlp 16 he-6
The document discusses various methods of food preservation such as heating, freezing, drying, fermentation, and use of chemicals. It provides examples of each preservation method and how they work to prevent spoilage by inhibiting bacterial growth. Students are then assigned group work and an individual assignment to research and propose a food preservation process.
Food preservation
Food preservation prevents spoilage by inhibiting microorganism growth through methods like freezing, drying, pickling, canning, and smoking. It has advantages like preventing spoilage, retaining nutrients, and making food available year-round. Common preservation methods include freezing, drying, sugar preservation, pickling using vinegar or brine, canning in airtight containers with heat, and smoking meats over low heat. Many foods can be preserved including fruits, vegetables, meat, and milk.
Food preservation freezing
This document provides information on freezing as a method for food preservation. It discusses the principles and advantages of freezing, suitable and unsuitable foods for freezing, packaging and storage guidelines, and specific instructions for freezing and thawing. Freezing works by lowering the temperature of food to inactive microbes and enzymes. It maintains quality if food is quickly frozen and properly packaged and stored. Common foods frozen at home include meats, fruits, vegetables and baked goods.
Food Preservation hele subject good food.pptx
Food preservation methods aim to prevent spoilage and foodborne illness while maintaining nutritional value and flavor. Common methods include drying, freezing, canning, smoking, salting, pickling, and adding sugar or preservatives. Proper equipment and hygienic practices are important for successful preservation and ensuring food safety.
HELE Subject Lesson: Food Preservation.pptx
Food preservation methods prevent spoilage and foodborne illness by stopping or slowing bacteria, fungi, and other microorganism growth. Common methods include drying, freezing, canning, smoking, pickling, salting, sugar preservation, and vacuum packing. Successful preservation requires proper equipment and preventing conditions that allow microbial growth.
Different Ways of Food Preservation.pptx
Food preservation methods discussed in the document include drying, freezing, and salting. Drying involves removing moisture from foods either naturally by sun or artificially in an oven to prevent microbial growth. Freezing places foods at very low temperatures to maintain freshness. Salting preserves foods through the use of salt, which can be applied directly or through brining. These methods extend the shelf life of foods and make them available throughout the year while keeping nutrients intact. Proper tools and equipment are also needed for food preservation processes.
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food preservation
This document discusses various methods of food preservation, including drying, salting, freezing, canning, smoking, pickling, and sugar preservation. It provides examples of foods preserved by each method. The document also lists common tools and equipment used in food preservation, such as knives, chopping boards, mixers, scales, and refrigerators. It suggests foods that are suitable for preservation, including meats, fish, fruits and vegetables, and eggs. Several activities are included, such as matching preservation methods to processes, identifying preservation methods from pictures, and selecting local foods for preservation based on quality characteristics.
Food Preservation.pptx
This document provides instructions for preserving papaya (atsara) through pickling. It begins with a list of ingredients including papaya, carrots, onions, garlic, peppers, ginger and seasonings. The instructions explain how to julienne and dehydrate the papaya overnight with salt before rinsing. The papaya is then combined with other vegetables and spices in a jar before pouring in a vinegar-sugar brine. The sealed jar is refrigerated for a week to allow the flavors to develop before serving the preserved papaya cold.
Ppt dlp 16 he-6
The document discusses various methods of food preservation such as heating, freezing, drying, fermentation, and use of chemicals. It provides examples of each preservation method and how they work to prevent spoilage by inhibiting bacterial growth. Students are then assigned group work and an individual assignment to research and propose a food preservation process.
Food preservation
Food preservation prevents spoilage by inhibiting microorganism growth through methods like freezing, drying, pickling, canning, and smoking. It has advantages like preventing spoilage, retaining nutrients, and making food available year-round. Common preservation methods include freezing, drying, sugar preservation, pickling using vinegar or brine, canning in airtight containers with heat, and smoking meats over low heat. Many foods can be preserved including fruits, vegetables, meat, and milk.
Food preservation freezing
This document provides information on freezing as a method for food preservation. It discusses the principles and advantages of freezing, suitable and unsuitable foods for freezing, packaging and storage guidelines, and specific instructions for freezing and thawing. Freezing works by lowering the temperature of food to inactive microbes and enzymes. It maintains quality if food is quickly frozen and properly packaged and stored. Common foods frozen at home include meats, fruits, vegetables and baked goods.
Food Preservation hele subject good food.pptx
Food preservation methods aim to prevent spoilage and foodborne illness while maintaining nutritional value and flavor. Common methods include drying, freezing, canning, smoking, salting, pickling, and adding sugar or preservatives. Proper equipment and hygienic practices are important for successful preservation and ensuring food safety.
HELE Subject Lesson: Food Preservation.pptx
Food preservation methods prevent spoilage and foodborne illness by stopping or slowing bacteria, fungi, and other microorganism growth. Common methods include drying, freezing, canning, smoking, pickling, salting, sugar preservation, and vacuum packing. Successful preservation requires proper equipment and preventing conditions that allow microbial growth.
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Food preservation methods discussed in the document include drying, freezing, and salting. Drying involves removing moisture from foods either naturally by sun or artificially in an oven to prevent microbial growth. Freezing places foods at very low temperatures to maintain freshness. Salting preserves foods through the use of salt, which can be applied directly or through brining. These methods extend the shelf life of foods and make them available throughout the year while keeping nutrients intact. Proper tools and equipment are also needed for food preservation processes.
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Food preservation methods like drying, salting, freezing and processing are used to extend the shelf life of foods by preventing spoilage from microorganism growth. Drying involves removing water from foods under the sun or artificially. Freezing places foods at low temperatures to maintain freshness. Salting preserves meats and seafood through dry salting, brining or a combination. Additional methods include smoking, fermentation and sugar preservation. Food preservation keeps foods from spoiling, maintains nutrients and makes seasonal foods available year-round.
Food preservation, PROCESSING AND LABELLING
Food preservation involves techniques to prevent spoilage and undesirable changes in food. Common methods include heating, pasteurization, canning, baking, refrigeration, drying, fermentation, salting, and adding preservatives or sugar. Food additives are also used to improve storage, appearance, flavor and nutrition of processed foods. They include preservatives, binders, emulsifiers and colors which are added in precise amounts during processing. Proper food preservation helps ensure safe, quality food and reduces waste.
Storing Vegetables.pptx
Storing vegetables involves keeping both raw and cooked foods in suitable conditions to prevent spoilage by microorganisms. Proper storage allows vegetables to be preserved and consumed out of season while maintaining quality. There are several methods for food preservation including drying, canning, curing, freezing, and common storage techniques like cellars or pits. The best storage method depends on the specific vegetable and whether cool, moist, or warm dry conditions are needed.
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The document discusses various methods of cooking, including moist heat methods like boiling, simmering, poaching, stewing, and steaming. It also discusses dry heat methods like grilling, roasting, baking, and different types of cooking with fats like sautéing, shallow frying, and deep frying. Additionally, it covers microwave heating and pressure cooking. For each method, it provides details on the process and highlights advantages and disadvantages in terms of nutrient retention, cooking time, and equipment needs.
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Food spoilage occurs when bacteria, fungi or other microorganisms contaminate and deteriorate food, making it unsafe for human consumption. Preventing spoilage involves various preservation methods like refrigeration, freezing, salting, sugaring and canning which inhibit microbial growth and slow chemical changes in foods. One third of the world's food is lost to spoilage each year, so effective preservation helps reduce food waste and ensure a safe, nutritious food supply.
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The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration (removing moisture through sun drying), lowering temperature through refrigeration and freezing, increasing temperature through pasteurization and sterilization, and using preservatives like salt, sugar, and chemicals. Specific preservation techniques are provided for items like methi, potato chips, peas, and various fruits and vegetables.
Principles And Methods For Food Preservation
The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration, lowering temperature through refrigeration or freezing, increasing temperature through pasteurization or sterilization, and using preservatives like salt, sugar, or chemicals. Specific preservation techniques are outlined for items like potatoes, peas, and greens through methods like sun drying, blanching, and freezing. The goal of preservation is to retain a food's quality, nutrients, and extend its safe storage lifespan.
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Bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing and smoking are methods used to preserve food by preventing the growth of microorganisms. These preservation processes allow food to last longer, prevent waste, and provide variety and nutrition throughout the year. Common preserved foods include pickled vegetables, dried fruits and meats, frozen produce, and smoked fish and meats. Food preservation makes seasonal foods available anytime and enables transport of foods over long distances.
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This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like raisins and anchovies, salted fish, vacuum packed nuts and dried foods, frozen and refrigerated meats and produce, pasteurized milk and juices, and smoked meats and fruits.
Food preservation
This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like raisins and anchovies, salted fish, vacuum packed nuts and fish, frozen meats and vegetables, pasteurized milk and juices, and smoked meats and fruits.
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The document discusses various methods of cooking, including moist methods like boiling, simmering, poaching, stewing, steaming, pressure cooking and blanching. It also discusses dry heat methods such as grilling, pan broiling, baking, and fats as a medium of cooking including sautéing, shallow frying and deep fat frying. It provides details on the process involved, foods commonly cooked with each method, and advantages and disadvantages. It also briefly introduces microwave heating as a method where electromagnetic waves are absorbed by food to heat it quickly without a heat transfer medium.
methodsofcooking-FISH.pptx
The document discusses various methods of cooking, including moist methods like boiling, simmering, poaching, stewing, steaming, pressure cooking and blanching. It also discusses dry heat methods such as grilling, pan broiling, baking, and fats as a medium of cooking including sautéing, shallow frying and deep fat frying. It provides details on the process involved, foods commonly cooked with each method, and advantages and disadvantages. It also briefly introduces microwave heating as a method where electromagnetic waves are absorbed by food to heat it quickly without a heat transfer medium.
Food preservation
Food preservation aims to prevent spoilage using various techniques. Factors that cause spoilage include microorganisms, insects, chemical reactions, and physical changes. Preserving food provides many advantages such as improving nutrition, making foods available year-round, saving resources, preventing waste, and helping families prepare for emergencies. Common preservation methods are removing microbes, controlling temperature, drying, high heat treatments, adding chemicals, preventing microbe entry, and combining methods. Specific techniques like drying, salting, and pickling inhibit spoilage by reducing moisture content or acidity.
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This document discusses various methods of food preservation including bottling, canning, pickling, salting, vacuum packing, waxing, smoking, pasteurization, drying, cooling, freezing, and irradiation. It provides details on how each method works to prevent microbial growth and food spoilage by removing moisture, oxygen, or heat-treating foods. The purpose of food preservation is to retain foods for longer periods without contamination and loss of quality in order to reduce waste and have access to foods out of season.
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This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, waxing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like anchovies and raisins, salted fish, vacuum packed nuts and dried foods, frozen meats and vegetables, pasteurized milk and juices, and smoked meats and fruits.
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The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration (removing moisture through sun drying), lowering temperature through refrigeration and freezing, increasing temperature through pasteurization and sterilization, and using preservatives like salt, sugar, and chemicals. Specific preservation techniques are provided for items like methi, potato chips, peas, and various fruits and vegetables.
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The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration, lowering temperature through refrigeration or freezing, increasing temperature through pasteurization or sterilization, and using preservatives like salt, sugar, or chemicals. Specific preservation techniques are outlined for items like potatoes, peas, and greens through methods like sun drying, blanching, and freezing. The goal of preservation is to retain a food's quality, nutrients, and extend its safe storage lifespan.
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This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like raisins and anchovies, salted fish, vacuum packed nuts and dried foods, frozen and refrigerated meats and produce, pasteurized milk and juices, and smoked meats and fruits.
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- 2. 1. This is done through wind-drying, sun-drying, or air blasting using artificial heat. 2. This is putting raw meat and fish at lower temperature to avoid spoilage. 3. Food are cooked near the fire emitting smoke. 4. This is the process where-in the food is boiled pasteurized in the bottle that it will be kept. 5. This is preserving food in completely sealed (air- tight) containers.
- 3. 6. This is the direct application of salt in fish, meat, or vegetables. 7. This uses sugar to preserve fruits, either in syrup or in crystallized form. 8. This is the process that uses vinegar with salt. Sugar, sugar, and spices to prolong freshness of food.
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