FOOD

PRESERVATION
IMPORTANCE OF FOOD
PRESERVATION
 Prevent food form spoiling; minimizing wastage of
food
 People can safely store it for future use
 Seasonal fruits and vegetables are made available
throughout the year
 Food commodities may be made available
especially during calamities and emergencies.
 Enhances the flavor of food making them more
appealing
 Can be a source of income for the family.
 Provides job opportunities
 Contributes to the country`s economy
METHODS OF FOOD
PRESERVATION
1. COOLING- It lowers the temperature of
food and stops the growth of bacteria.
2. DRYING – removing water content of food.
 BY SUNSHINE – under the heat of the sun.
 BY ARTIFICIAL HEAT – food is dried by exposing to
hot air, as in Oven
 BY AIR BLAST – fan driven by electricity , alcohol
or kerosene.
3. ADDITION OF HIGH LEVEL OF SUGAR AND SALT
4. SMOKING
5. STERILIZATION
6. CANNING
7. CURING
CHARACTERISTICS OF FOOD TO
BE PRESERVED
 Fresh and firm fruits, no bruise or marks; sort for
uniformity in size and ripeness.
 Fresh and matures vegetables, free from decay,
blemishes, and bruise.
 For fish, choose those with red gills, clear eyes,
intact scales, and flesh are firm and no unpleasant
smell.
 For beef, choose those with reddish meat ad
yellowish fat and is moist.
 For pork, pinkish in color, odorless and fat is clear
and white and dry.
 For eggs, choose those with rough shells and sinks
horizontally when placed in water.
SAFETY AND HEALTHY PRACTICES
WHILE PRESERVING FOODS
 Choose the foods in their prime quality.
 Utensils, bottles and cans should be very clean and
sterilized.
 Measure accurately all the ingredients.
 Check ingredients ad equipment before starting
 Follow the steps of preserving strictly
 Try to work quickly to keep freshness and avoid
spoilage.
 Watch your timetable to avoid over or under-cooking.
 Keep preserved foods in clean and cool places.
 Cool the preserved foods before keeping them
 Label and indicate expiration dates.
SOME RECIPES OF PRESERVED
FOODS
 Beef Tapa
 Pork Tocino
 Skinless Longganisa
 Chicken Sausage
 Banana Preserved
 Kundol
 Macapuno
 Guava Jelly
 Candied Santol
 Bagoong Alamang
 Burong Mangga
 Salting eggs in Brine
ACTIVITY 2
Write on each blank the methods/s of food
preservation which can be done to the following.
1. Milkfish ____
2. Santol _____
3. Mangoes ____
4. Beef ____
5. Guava ____
6. Chicken ___
7. Ground pork ____
8. Alamang ____
9. Egg ____
10. Tuna _____