Home Economics - Junior Secondary 2 - Food purchasing, processing, preservation and storage

TERM: 3^RD TERM

WEEK: 8

CLASS: Junior Secondary School 2

AGE: 13 years

DURATION: 40 minutes each for 2 periods

DATE:

SUBJECT: Home economics

TOPIC: Food purchasing, processing, preservation and storage

SPECIFIC OBJECTIVES: At the end of the lesson, the learners should be able to

1. ) Define food processing
2. ) Mention and explain food processing methods and give examples of food processed that way
3. ) State the importance of food processing

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, story-telling, videos from source

INSTRUCTIONAL MATERIALS: Recommended Home economics textbooks for Junior Secondary School 2

INSTRUCTIONAL PROCEDURES: PERIOD 1-2:

NOTE

FOOD PURCHASING, PROCESSING, PRESERVATION AND STORAGE

Food Processing refers to the methods and techniques used to transform raw ingredients into food products that are safe, nutritious, and convenient for consumption. This includes various physical, chemical, and biological processes such as cooking, fermenting, drying, canning, freezing, and packaging.

Food Processing Methods and Examples

1. Drying
   • Explanation: This method involves removing moisture from food to prevent spoilage and extend shelf life. It can be done through sun-drying, air-drying, or using dehydrators.
   • Examples: Dried fruits (e.g., raisins, apricots), jerky, powdered milk, and dried herbs.
2. Freezing
   • Explanation: Freezing preserves food by slowing down the growth of microorganisms and enzymes. This method maintains the food's nutritional value, color, and texture.
   • Examples: Frozen vegetables (e.g., peas, corn), frozen meats, frozen fruits, and ready-made frozen meals.
3. Canning
   • Explanation: Canning involves placing food in jars or cans, sealing them, and heating them to kill bacteria and enzymes that can cause spoilage. The vacuum-sealing process helps preserve the food.
   • Examples: Canned vegetables (e.g., beans, tomatoes), canned fruits (e.g., peaches, pineapples), and canned soups.
4. Fermentation
   • Explanation: Fermentation is a metabolic process where microorganisms (bacteria, yeast, or fungi) break down food substances, often producing beneficial byproducts like probiotics. It is used to preserve food and enhance flavors.
   • Examples: Yogurt, sauerkraut, kimchi, kefir, and fermented beverages like kombucha.
5. Pasteurization
   • Explanation: Pasteurization involves heating food to a specific temperature for a certain period to kill harmful microorganisms, while retaining the food’s nutrients and flavor.
   • Examples: Milk, fruit juices, sauces, and canned vegetables.
6. Pickling
   • Explanation: Pickling is the process of preserving food by immersing it in an acidic solution or brine (salt water). This process inhibits microbial growth.
   • Examples: Pickles, olives, and pickled vegetables (e.g., cucumbers, onions).
7. Smoking
   • Explanation: Smoking involves exposing food to smoke from burning wood or other substances. It helps in preserving food and adding unique flavors.
   • Examples: Smoked fish, smoked meats, and smoked cheese.
8. Milling
   • Explanation: Milling is the process of grinding or crushing grains to produce flour or meal. It can also involve separating parts of the grain (like the bran, germ, and endosperm) for different products.
   • Examples: Wheat flour, cornmeal, rice flour, and oat flour.
9. Blanching
   • Explanation: Blanching is a brief heat treatment in boiling water or steam followed by rapid cooling. It helps preserve color, texture, and nutritional value, and also halts the activity of enzymes.
   • Examples: Blanched vegetables like spinach, carrots, and beans (often before freezing).

Importance of Food Processing

1. Preservation:
   Food processing extends the shelf life of products by preventing spoilage, oxidation, and microbial growth. Methods like freezing, canning, and drying ensure food can be stored for longer periods.
2. Improved Food Safety:
   Processing methods such as pasteurization, fermentation, and canning help to eliminate harmful microorganisms, making food safer for consumption and reducing the risk of foodborne diseases.
3. Convenience:
   Processed foods are often more convenient and quicker to prepare. Ready-to-eat or ready-to-cook products, such as canned meals, frozen dinners, and pre-cut vegetables, save time for consumers.
4. Nutritional Enhancement:
   Processing can improve the nutritional content of food by fortifying it with vitamins and minerals (e.g., fortifying cereals with iron or vitamin D). It can also make certain nutrients more bioavailable.
5. Variety and Availability:
   Food processing allows for a wider variety of food to be available year-round. Seasonal fruits and vegetables can be preserved through freezing, canning, or drying, enabling them to be consumed off-season.
6. Flavor and Texture Enhancement:
   Processing methods such as fermentation, smoking, and pickling can enhance the flavor, texture, and overall sensory qualities of food, offering new tastes and experiences for consumers.
7. Reduction of Food Waste:
   Processing helps reduce food waste by making it possible to preserve surplus crops, extend their shelf life, and distribute them across regions, especially in areas where certain foods may not be locally available.
8. Economic Benefits:
   The food processing industry contributes significantly to the economy by creating jobs, supporting agricultural sectors, and enabling the production of value-added products that can be exported globally.

EVALUATION:

1. Explain the process of canning and discuss its advantages and disadvantages in food preservation.
2. How does food processing, such as pasteurization, enhance food safety and extend shelf life?
3. Compare and contrast different food processing methods, such as freezing and drying, in terms of their impact on food quality and nutritional value.
4. Discuss the importance of food processing in reducing food waste and improving the availability of seasonal foods year-round.
5. What are the benefits of fermentation in food processing, and what are some examples of foods that undergo this method?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively