Technology and Livelihood Education (Sandwiches).ppt

for additional reference only

1. At the end of the lesson, the learners are
expected to:
a.Define food preservation,
b.Explain different ways of food
preservation (Smoking, Freezing,
Salting, Curing, Pickling and sun drying),
c.Identify food preservation health
benefits.

2. Arrange the jumble letters
•Instructions: On the answer sheet,
arrange the jumbled letters to make
it correct using the given clue and
write your answer on the blank
provided.

3. Are you familiar with these words?

4. Kindly share your experience
regarding these?
Have you taste it? What can you
say about it? Is it good?

5. Story Time
During the olden time, our forefathers
do not have refrigerator. What they
did in order to preserved (prolong the
lifespan) food like meat is through sun
drying, salting and smoking. Sun dried
meat is called “Itag” (Pinenchang in
ayangan) while smoked meat are
called kiniing and Salting (soaked with
salt) is called “Inasinan.”

6. What are the ways of our
grandparents in preserving meat?

7. Why did our grandparents sun
dried, put salt or smoked those
meat?

8. Why would they preserve meat?

9. DO YOU HAVE AN IDEA ABOUT
OUR TOPIC FOR TODAY.

10. The Different Ways of Food
Preservation.

11. Food Preservation
• Food preservation is the process of
treating and handling food in such a way
as to stop or greatly slow down spoilage to
prevent foodborne illness and extend its
shelf-life while keeping as much of its
nutritional quality.

12. 12
Food Preservation
Many food preservation methods
have also been used to create foods
for astronauts and for the armed
forces. These foods must remain
safe to eat over a long shelf-life.
It is reported that M & M’s were
developed when Forrest Mars, Sr.
saw soldiers eating candy coated
chocolate. The chocolate pellets
that the soldiers were eating were
coated in sugar to increase their
shelf-life in hot climates and prevent
the chocolate from sticking to the
soldier’s fingers!
Bags of Space Station
food and utensils on a tray.

13. Food Preservation
•So, how does food preservation work?
•All of the food preservation processes
work by slowing down the activity and
growth of disease causing bacteria, or by
killing the bacteria all together. They also
slow down or stop the action of enzymes
which can degrade the quality of the
food.

14. How does food preservation help?
•The goal of food preservation is to minimize
the activity of micro-organisms (pathogens),
enzymes and chemical reactions.
•This will help keep the food free from spoilage
and illness-causing micro-organisms.

15. Types of Food Preservation
•Food processing methods that are used to
preserve foods include:
–Refrigeration
–Freezing
–Canning
–Drying
–Salting
–Smoking
–Pickling
–Curing

16. Drying
•This is the easiest and the most common
method. The moisture content of the food is
removed.

17. Food Drying
Most ancient method of food processing. Drying is
historically well known: this method implies the
heat treatment of solid or liquid products with the
aim of removing large water amounts: the final
aqueous content should not exceed 15 %.
Dehydration/drying stops/slows : respiration,
enzyme activity and microbial acitivity
Sun drying, heat drying, freeze drying

18. Salting
•Application of salt to the food to be
pressured.

19. •Freezing is the unit operation in which the temperature of a
food is reduced below its freezing point and a proportion of
the water undergoes a change in state to form ice crystals.
The immobilization of water to ice and the resulting
concentration of dissolved solutes in unfrozen water lower
the water activity of the food
•Preservation is achieved by a combination of low
temperatures, reduced water activity and, in some foods,
pre-treatment by blanching
Freezing

20. Refrigeration
•food is kept at low temperature to prolong
their freshness.

21. Smoking
•This is melted in which food items such as
cured meat or fish is exposed to smoke not
only to preserve them but also to add flavor
and color.

22. Curing
•This method is done by soaking or injecting
meat with preservatives like sugar, salt,
vinegar solutions.

23. Pickling
•Adding pickling solution vinegar, salt, and
sugar to vegetables like grated green papaya,
ginger, carrots, onion, and bell pepper.

24. Canning
Involves heat
sterilization(pasteurizatio
n destroy enzyme and
microbe activity
Most cost effective
method for long term
processing
Problem…loss of quality
Clostridium botulinum

25. Thank you very much