SUBJECT: HOME ECONOMICS
TERM: 3RD TERM
Home Economics for JSS 1 – 3 by Elizabeth U. Anyakoha pg 341-358.
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.
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.
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.
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