Lesson Notes By Weeks and Term - Junior Secondary School 3

SUBJECT: HOME ECONOMICS    

CLASS:  JSS3

DATE:

TERM: 3RD TERM

REFERENCE BOOKS 

Home Economics  for JSS 1 – 3  by Elizabeth U. Anyakoha  pg 341-358.

WEEK 5

FOOD PRESERVATION

Food preservation is the caring for or treating food in such a way that it will keep in good condition for a long period of time.

REASON FOR PRESERVING FOODS

1     To preserve seasonal foods in and out of season especially fruits and vegetables.

2     To prevent scarcity,

3     To prevent food spoilage.

There are different methods of preserving foods. The common ones are;

1     solar/sun drying:-is a very effective way of preserving some vegetables, maize, beans, cassava, chips etc

2     smoking:- Foods like fish, meat, and root crops can be preserved by smoking.

3     Freezing:-is a method of preserving foods by placing them in a freezer compartment.

4     Canning:-is a method of preserving foods by sealing them in an air tight container, and applying heat.

FOOD STORAGE

It involves keeping preserved foods in safe  conditions and suitable facility for use.

CLASSIFICATION OF FOODS 

1     PERISHABLE FOODS are foods that spoils very fast as a result of the moisture content of such foods eg tomatoes, fish, meats, eggs, vegetables.

2     NON-PERISHABLES are foods that do not spoil easily, and this include, rice, beans, salt, sugar, yam, dried maize.

WEEKEND ASSIGNMENT

1     State 3 reasons for preserving foods

2     What is food preservation.

3     Give 5 examples of a perishable food.

4     Give 5 examples of non perishable foods.

5    What is food storage.