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Q4 W1 TLE 6 Planning and Ways For Food Preservation

This document provides guidance on planning and methods for food preservation. It discusses factors to consider like availability, skills, and budget. It also offers guidelines for selecting fresh vegetables, fish, and pork for preservation. Common preservation methods are described, like salting, drying, sugar preservation, freezing, and pasteurizing. Maintaining health and safety practices during preservation is also emphasized, such as wearing proper attire, preparing tools and ingredients, reading recipes thoroughly, and cleaning as you work.

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Elyse Camero
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47 views12 pages

Q4 W1 TLE 6 Planning and Ways For Food Preservation

This document provides guidance on planning and methods for food preservation. It discusses factors to consider like availability, skills, and budget. It also offers guidelines for selecting fresh vegetables, fish, and pork for preservation. Common preservation methods are described, like salting, drying, sugar preservation, freezing, and pasteurizing. Maintaining health and safety practices during preservation is also emphasized, such as wearing proper attire, preparing tools and ingredients, reading recipes thoroughly, and cleaning as you work.

Uploaded by

Elyse Camero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PLANNING AND WAYS

FOR FOOD PRESERVATION

Week 1
April 10 - 14, 2023
FACTORS TO CONSIDER IN PLANNING
FOODS TO PRESERVE

1. Availability of food in the


community
2. Knowledge and Skills
3. Tools and Equipment
4. Budget
GUIDES IN PROPER SELECTION OF
FOOD PRESERVATION
A. Vegetables or Fruits
1. fresh with bright color characteristic of the specific
fruit or vegetable
2. free from cuts, bruises and blemishes
3. preferably in season, because they are abundance,
cheap, and are usually in their freshest stage
4. have pleasant smell or odor characteristic of the fruit
or vegetable
5. skin is free from wrinkles, dark spots, and diseases
6. of uniform sizes and shapes
7. of the right degree of maturity and ripeness required
for preservation
GUIDES IN PROPER SELECTION OF
FOOD PRESERVATION
B. Fish
1. fresh with the characteristics of slightly
seaweed smell
2. has bright tight scales
3. eyes are clear and gills are bright red in
color
4. of uniform sizes and shapes required for
preservation
5. body is firm and is well-shaped
GUIDES IN PROPER SELECTION OF
FOOD PRESERVATION
C. Meat (Pork)
1. has color ranging pinkish to bright red depending
on the variety and age of the hog
2. does not have foul or unpleasant odor
3. skin is white and not thick (about 0.5 mm thick)
4. has well-marbled fat distributed in the lean meat
5. fat should not be more than 1 cm thick
6. lean meat is smooth and fine-grained which
means the hog is young
IMPORTANCE OF FOOD
PRESERVATION
1. It contributes to better nutrition for the family
by preventing scarcity of food.
2. It is a means of increasing the family income.
3. It helps in the economic development of the
country.
4. Food are made available throughout the year.
5. One of the purposes of food preservation is to
make the food or harvest available in places where
they are not prepared or grown.
6. It is profitable as a hobby as well as a means of
livelihood.
WAYS/METHODS OF FOOD PRESERVATION

Salting – this
method makes use of
salt as the main
ingredient together
with other ingredients
like sugar, pepper,
and other spices
WAYS/METHODS OF FOOD PRESERVATION

Drying – this
method involves the
removal of the water
content in food until
it becomes dry.
WAYS/METHODS OF FOOD PRESERVATION

Sugar
Preservation- this
method makes use
of sugar as its
preservative agent.
WAYS/METHODS OF FOOD PRESERVATION

Freezing – in this
method the food is
placed in a freezing
compartment.
WAYS/METHODS OF FOOD PRESERVATION

Pasteurizing – this
is heating food like
wine, milk and fruit
juices to at least
62°C for 30 minutes
for conventional
pasteurization of
88°C for 1 minute.
HEALTHY AND SAFETY PRACTICES
IN PRESERVATION
1. Wear your complete working outfit.
2. Prepare and arrange all needed tools,
equipment, and ingredients.
3. Read the recipe twice or thrice before starting
to work.
4. Work in a well lighted and well ventilated room.
5. Work in an orderly and systematic manner.
6. Remember to use the right tool for the right job.
7. Start clean and end clean.

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