SL2 LE/AE/JHS

Learning Strand 2: Scientific Literacy & Critical Thinking Skills

Module 1
“Food Preservation”

Competency:

1. Demonstrate scientific procedures in food preservation, e.g., sterilization,

pasteurization (milk), refrigeration, caning, salting, drying, etc.
 LS2SC-BC-PSD-LE/AE/JHS-4

References:

1. ALS Accreditation and Equivalency Learning Materials

2. https://www.biologyexams4u.com/2016/11/12-methods-of-food-
preservation.html#.X7tpxM0zaM8

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 SL2 LE/AE/JHS

Food Preservation

Food preservation is 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
nutrients values, textures and flavors.

Methods of Preservation

1. Pickling
 Food preserved in vinegar
 Preserves meat and vegetables due to
the action of acetic acid which prevent
microbial growth

Google/image.com
2. Salting
 Food preserved in salt such as fish,
meat
 Fast prevent microbial growth

Google/image.com
3. Smoking
 Smoking of fish and meat prevent
spoilage by dehydration
 The wood smoke contains large number
of compounds, which are antimicrobial
and slow rancidification of animal fats.

Google/image.com
4. Canning
 It is a method of preserving food in
which the food contents are processed
and sealed in an airtight container at
high temperature
 Nicholas Appert – father of canning
 Food products such as meat, fish, fruits,
and vegetables

Google/image.com

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5. Bottling
 It is a method of preserving food in which
the food contents are processed and
sealed in airtight bottles at high
temperature
 Liquid foods like milk, wine and etc.

Google/image.com

6. Pasteurization
 It is the process of heating milk below
boiling points (or any liquid or a food) to
kill pathogenic bacteria to make the food
safe to eat
 Stops fermentation
 Named after Pasteur who introduced the
techniques
Google/image.com

7. Refrigeration/Freezing
 Keeping food at low temperatures or cold
 Remain unspoiled in refrigerator @ 4oc
 Freezes temperatures should be - 18 oc
 Deep freezers @60 oc are good for storing
meat and fish

Google/image.com
8. Sterilization
 To remove microbes from food
 Milk sterilized by boiling at 100 oc

9. Dehydration
 The process of removal of water from food Google/image.com
 Simplest and cheapest method
 Prevent microbial growth due to lack of water
 Fish, fruits can be stored

10. Lyophilization
 Rapid freezing and dehydration of frozen
product under vacuum
 Useful for storing, transporting and
preserving food and bacterial culture Google/image.com

11. Chemical Additives

 Food additives are substances added to
food to preserve flavour or enhance its
taste and appearance or prevent spoilage
 Chemical additives inhibit microbial
growth
 Acetic acid, lactic acid, benzoic acid used
legally to preserve food
 Nitrates and nitrites preserve meat
colour. Google/image.com

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12. Radiation
 UV rays, beta rays, gamma rays widely used in food preservation
 Control and prevents microbial growth
 Also called as cold sterilization

Google/image.com

13. Drying
 Reduces the moisture by as much as 15 per cent
 Uses sunlight and artificial light in doing this

Google/image.com

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Name: _____________________________________ Date: ________________
ALS Center: ________________________________ Score: _______________

ACTIVITY
A. Directions: There are various methods of preserving food. From the box
below choose the type of preserving which best fits each description

freezing drying canning pickling

vacuums packing

___________________1. Food is processed and sealed in an airtight container

___________________2. Food is dried.

___________________3. Food is rapidly frozen.

___________________4. Soaking food in water, vinegar or oil.

___________________5. Food stored in an airtight bag under vacuum.

B. Directions: Identify the preserving methods shown in each

picture. Write your answer below it.

1. 2. 3.

______________ _______________ ______________

4. 5. 6.

______________ _______________ _____________

7.

______________

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 C. Directions: Read and encircle the letter of the correct answer.

1. A type of food preservation techniques that involves sealing foods in sterilized,

airtight containers
a. canning b. drying c. freezing d. irradiating

2. _______ is a food preservation method in which salty liquid is used to cover the
food, then the food is left in a warm environment for a period of time
a. canning b. dehydrating c. fermenting d. freezing

3. Dried grapes and apples are examples of which type of food preservation?
a. canning b. dehydrating c. fermenting d. freezing

4. How does drying food kill microbes?

a. it doesn’t
b. by using a lot of heat to kill them
c. by getting rid of their water source
d. by depending on which temperatures to slow down their growth rate

5. A type of preservation technique that involves rapid freezing and dehydration of

frozen product under vacuum
a. bottling b. canning c. dehydration d. lyophilization

6. What are the harmful microorganisms capable of spoiling meat?

a. bacteria, molds, yeast
b. bacteria, insects, viruses
c. insects, molds, viruses
d. insects, molds, microbes

7. The method used in making achara is _______________

a. pickling b. freezing c. boiling d. drying

8. Why is it necessary for fish to be placed in a net when drying?

a. fish will dry faster
b. fish will be cooked
c. fish will not stay moist
d. fish will become moist

D. Directions: Explain in your own words the importance of food preservation

and how it may improve your quality of life. (4 points)

______________________________________________________________________

______________________________________________________________________

______________________________________________________________________

______________________________________________________________________

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______________________________________________________________________

______________________________________________________________________

Name: _____________________________________ Date: ________________

ALS Center: ________________________________ Score: _______________

EVALUATION
A. Directions: Write T if the statement is true and F if the statement is false. Write
your answer on the space provided.

_______ 1. Meat is preserved to prevent it from spoiling.

_______ 2. The drying method uses sunlight and artificial light.

_______ 3. The addition of salt in meat and other food products does not destroy

microorganisms that spoil food.

_______ 4. The pickling method is usually used in preserving green vegetables and

fruits.

_______ 5. Many fruits may be made into jams, jellies, candies, juices and pickles.

B. Directions: Match the type of Food Preservation Techniques in Column B to its

description in Column A. Write only the letter of the correct answer on the blank
before each number.

Column A Column B

_______ 1. It is a method of preserving a. Lyophilisation

food in which the food contents are
processed and sealed in airtight bottles. b. Dehydration
_______ 2. It is the process of heating
milk below boiling points. c. Pasteurization
_______ 3. To remove microbes from
food. d. Bottling
_______ 4. The process of removal of
water from food. e. Sterilization
_______ 5. Rapid freezing and
dehydration of frozen products under f. Canning
vacuum.
_______ 6. The process in which food g. Radiation
preserved using vinegar.
_______ 7. It is a method of preserving h. Pickling
food in which the food contents are
processed and sealed in airtight i. Salting
container.
_______ 8. It is a method in food j. Smoking
preservation which make used of salt.
_______ 9. UV rays, beta rays, gamma k. Freezing
rays, widely used in food preservation.
_______ 10. A method of food l. Drying
preservation which uses a smoke.

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 KEY ANSWERS

Activity
A. B.
1. canning 1. pickling
2. Drying 2. canning
3. Freezing 3. drying
4. Pickling 4. smoking
5. vacuum packing 5. salting
6. pasteurization
7. bottling

C. D.
1. a > Answers may vary
2. c
3. b
4. b
5. d
6. a
7. a
8. a

EVALUATION

A. B.
1. T d 1. Bottling
2. T c 2. Pasteurization
3. F e 3. Sterilization
4. T b 4. Dehydration
5. T a 5. Lyophilization
h 6. Pickling
f 7. Canning
i 8. Salting
g 9. Radiation
j 10. Smoking