DLP 16 Quarter 2 Food Preservation

1. Prepared by:
JAYPEE S. TILLOR
EPP 6 Teacher

2. Review:
1. What are the reasons of
packaging household linens?

3. Review:
2. Why is it important to make
a creative packaging for
household linens?

4. Checking of
Assignments

6. Group Activity:
Each group has an envelope.
On the first column write the food or fruits
abundant in your locality.
On the second column, write what process
of food preservation suitable to preserve
that food or fruits.

7. Food preservation:
Food preservation is to stop
or slow down the spoilage of
food, loss of quality and
edibility of food for longer
time. It involves preventing
the growth of bacteria, fungi
and microorganisms from.

8. Example of Food Preservation:
1. Application of Heat
a.Cooking- this is a temporary
means of holding food for a few days. It
can be kept in the refrigerator without
spoiling for less or more than a week.
Cooking may be used together with
freezing as in ready-cooked frozen food.

9. Application of Heat:
b. Pasteurizing- this is heating food, like
wine, milk, and fruit juices, to at least 62°C
for 30 minutes for conventional
pasteurization or to flash pasteurization of
88°C for 1 minute or 103°C for 10-15 seconds
or 121°C for 1-3 seconds.
Flash pasteurization produces products
that are superior in color and flavors than
conventional pasteurization. It also saves
time.

10. Application of Heat:
c. Canning- in this method, food
is sealed hermetically in a
container. Then it is heated to
prevent spoilage.

11. 1. Open-kettled method – the
food is cooked until tender and
sterilized. Then, the cooked food
is placed in sterilized jars and
immediately sealed. This method is
recommended for preserves like
jams, jellies, marmalades, and
other foods with sugar or vinegar.

12. 2. Cold-pack method – raw food is
placed in sterilized jars. The jar is then
filled with hot syrup or other suitable
liquids. The jar is partially sealed and
sterilized completely in boiling water
then sealed immediately. This method is
good for watery acid foods like
tomatoes, ripe pimientos, and green
pepper.

13. 3. Hot-pack method – the food is
cooked or blanched. It is placed in
hot, sterilized jars when hot. The
jars are sealed completely and
processed in a boiling water bath.
This method is good for vegetables
and meat.

14. 4. Smoking – the food, whether fresh
or slightly salted, is exposed to smoke.
The smoke comes from burning wood
bark or sawdust. The effect of smoking
in the food consist of drying,
pasteurization, hardening of surface, and
reducing the water content of the food.
In addition to these., it gives the food a
pleasing smoke flavor as in smoked fish
(tilapia), smoked bacon or ham.

15. Example of Food Preservation:
2. Application of Cold
a. Freezing – in this method, the food is
placed in a freezing compartment. As
soon as the food reaches a temperature
of 0°C, the moisture in the surface
freezes. The more rapid the freezing,
the better the result. Through this
method, the good quality of the food is
maintained.

16. Application of Cold:
b. Dehydrofreezing – this is a
combination of dehydration and
freezing. This means that the
water content of food is reduced
by about 50% and then stored in
the freezing storage.

17. Application of Cold:
c. Refrigeration – the food is stored in a cold
storage. Most homes have refrigerators where
cooked or raw foods are kept. Raw foods are
normally kept in the freezer and chillers,
while cooked food is placed in the lower
compartments. Fruits and vegetables are
kept in the vegetable crisper. Generally, the
temperature of the refrigerator is about 5°C.
The lower the temperature, the slower the
deterioration.

18. Example of Food Preservation:
3. Drying and Dehydration
This is man’s oldest method of
preserving food. Drying and
dehydrating reduces the water
content in food. When water
content is low, the microorganisms
cannot grow and reproduce.

19. Drying & Dehydration:
a. Sun-drying – in this
method, the food is exposed to
the sun. The heat of the sun
causes the evaporation of the
moisture of water in food. Palay,
fruits, meat, and fish are some
foods that are sun-dried.

20. Drying & Dehydration:
b. Dehydration – this method is
used mostly during the rainy season.
Drying is done using equipment like
mechanical driers. The food is
placed in these driers and is
dehydrated slowly under controlled
temperature.

21. Drying & Dehydration:
c. Freeze-drying – this
method consists of freezing the
food like meat, fish, potatoes,
milk, and others. Freezing is
done in any conventional
freezing equipment.

22. Example of Food Preservation:
3. Fermentation
a. Alcoholic fermentation – the
sugar content of food is converted into
alcohol by the addition of years or
enzymes. Examples of these are grape
wine, tomato wine, and other local
wines using pineapple, duhat, banana,
bignay, santol, kamias, and others.

23. Fermentation:
b. Acetic acid fermentation –
the alcohol that is found in wine is
converted into acetic acid by the
action of enzymes acetobacter.
Examples of these are palm vinegar,
coco vinegar, and other types of
vinegar.

24. Fermentation:
c. Lactic acid fermentation –
salt or brine (salt and water
solution) is added to vegetables like
mustasa and fermented milk. Lactic
acid bacteria are responsible in
fermenting the product.

25. Example of Food Preservation:
4. Chemical Preservative
a. Sugar – this is added to the
food and then cooked. The sugar
melts and penetrates the tissues
of the food. Examples are jams,
jellies, marmalades, and
candies.

26. Chemical Preservative:
b. Salt – this preservatives is
used in preserving meat, fish, and some
vegetables. Salt does not kill bacteria
but prevents the growth of this spoilage
agents. It also removes the water in the
food by withdrawing it and taking its
place, thus, making the food salty and
somewhat dried.

27. Chemical Preservative:
c. Acids – the most
common acid used is acetic
acid or vinegar. This is the
preservative agent used in
salad dressings, mayonnaise,
pickles, and relishes.

28. GENERALIZATION
1. What are the different
processes in food preservation?

29. Assessment:
Write T if the statement is true
and F if it is false.
______1. It is not important to
follow the processes in food
preservation.

30. Assessment:
Write T if the statement is true
and F if it is false.
______2. Foods that are not of
prime quality are not suited to be
preserved.

31. Assessment:
Write T if the statement is true
and F if it is false.
______3. Select fruits that are in
season for it is cheap and of good
quality.

32. Assessment:
Write T if the statement is true
and F if it is false.
______4. Meat like beef, pork, and
chicken should be freshly
slaughtered.

33. Assessment:
Write T if the statement is true
and F if it is false.
______5. It is not needed to
prepare the ingredients, tools, and
materials in doing food
preservation.

34. Group Work:
Paste different pictures of food or
fruits on the board and let each
group write the processes of food
preservation suitable for each
food or fruits.
Report/Discuss your work.

35. Assignment:
Choose one kind of food or fruit
you want to preserve and what
process you will use to preserve
it.
Write the materials needed and
the procedure on how to do the
process

36. Wrap-up: