B19 He

Mendoza, Stephen Keith M. April 15, 2022

G7-Mapitagan Week 1 (Quarter 4)

Processing Questions:

1. Food preservation can be defined as the process of treating and handling food in
such a way as to stop or greatly slow down spoilage and prevent food borne illness
while maintaining nutritional value, texture and flavor.

2. Carbohydrates, Proteins, Fat, Vitamins, Minerals, Dietary fiber and Water.

3. Various factors cause food spoilage, making items unsuitable for

consumption. Light, oxygen, heat, humidity, temperature and spoilage
bacteria can all affect both safety and quality of perishable foods. When subject to
these factors, foods will gradually deteriorate.

4. Autolysis self destruction, caused by enzymes present in the food; microbial. Food
spoilage results when microbiological, chemical or physical changes occur,
rendering the food product unacceptable to the consumer. Microbiological food
spoilage is caused by the growth of microorganisms which produce enzymes that
lead to objectionable by products in the food.

5. The primary objective of food preservation is to prevent food spoilage until it can
be consumed. Gardens often produce too much food at one time—more than can be
eaten before spoilage sets in. Preserving food also offers the opportunity to have a
wide variety of foods year-round.

Terms Definition
Brine Refers to salt solution
Curing Refers to process by which salt, sugar
and saltier and other preservatives and
adjuncts are introduced / are used to
prolong the keeping quality of the
products.
Blanching Refers to a heat treatment in which raw
food material is immersed in hot water or
exposed to live steam.
Chilling Is subjecting meat to a temperature of 2-
4°C (36-40°F) at a certain period of time.
Canning Refers to a preservation of food
hermetically sealed containers such as
tin cans and glass jars by sterilization
with heat.