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SPTVE Food Pro 8 SSLM Week 2 Q1.Luma Ad Edited ViIllarin
SPTVE Food Pro 8 SSLM Week 2 Q1.Luma Ad Edited ViIllarin
Quarter: 1 Week: 2 SSLM No. 01 MELC(s): Process Foods by Salting, Curing and
Smoking – Basic Concept of Food
Processing
MELC Code: _____________________________
Objectives:
1. Give the different causes of spoilage and the ways to prevent it.
2. Classify foods by ease of spoilage; and
3. Apply the ways to prevent spoilage in daily living.
➢ Title of Textbook/LM to Study: ________________________________________
➢ Chapter: ___ Pages: ___ Topic: ___________________________________
Let Us Discover
A lot of methods were done in order to prevent spoilage. This includes salting, smoking,
drying, freeze drying, curing, refrigerating, fermenting, pasteurizing and canning/aseptic
packaging. (Discussed in SSLM Week 1-Quarter 1)
1. Stable or Non-perishable foods. Those foods, which do not spoil unless handed
carelessly such as sugar, flour and dry beans.
2. Semi-perishable foods. If these foods are properly handled and stored, they will
remain unspoiled for a fairly long period such as potatoes, apples and nutmeats.
3. Perishable foods. This group includes most important daily foods that spoil readily
unless special preservatives methods are used. Examples are meat, milk, fish, poultry,
banana, cabbage and other fruits and vegetables.
Let Us Try
Directions A: Arrange the letters in each item to reveal the correct word and write 1-2
sentences to describe each word. Write your answer in the blank provided.
1. GISOAPLE - __________________________
Description: ________________________________________________________
________________________________________________________
2. ARACITBE - __________________________
Description: ________________________________________________________
________________________________________________________
3. OFSOD - __________________________
Description: ________________________________________________________
________________________________________________________
4. YCDAE - __________________________
Description: ________________________________________________________
________________________________________________________
5. ERPRSEEV - __________________________
Description: ________________________________________________________
________________________________________________________
Let Us Apply
Directions: Read and study the situation below and state your best course of action to each
scenario. Write your answer on the space provided.
1. Your mother just arrives home from the supermarket with many loads of groceries. You
were instructed to sort and store the goods she bought which are mostly for food
consumption. How will you do it considering the ease of spoilage of each good?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
2. When the Pandemic Covid-19 occurs, many foods industry ventures to door-to-door
delivery. One of the reasons in food spoilage is due to food handling. Will you consider
buying foods online even if the assurance of clean and safe food is not 100%
guaranteed?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
References