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

TERM: 3^RD TERM

WEEK: 9

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 preservation
2. ) Give reasons for food preservation
3. ) List and explain food preservation methods and give examples of food preserved with each method
4. ) Define food storage
5. ) State the importance of food storage
6. ) List and explain food storage methods and give examples of food stores with each method

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 Preservation refers to the process of treating and handling food in ways that stop or slow down its spoilage due to microorganisms, enzymes, or other factors. The goal is to extend the shelf life of food while maintaining its nutritional value, texture, and flavor.

Reasons for Food Preservation

1. Prevents Spoilage:
   Preserving food helps prevent microbial growth, oxidation, and spoilage caused by enzymes or bacteria, which can render food unsafe to consume.
2. Extends Shelf Life:
   Proper preservation methods help extend the life of food products, making them available for consumption over a longer period, reducing waste.
3. Maintains Nutritional Value:
   Food preservation techniques, such as freezing or canning, help maintain the nutritional value of food, ensuring it retains vitamins and minerals.
4. Improves Availability:
   Preservation allows for the storage of seasonal foods, making them available year-round. For example, fruits and vegetables can be preserved through freezing or drying.
5. Enhances Food Safety:
   Preserving food helps prevent foodborne illnesses by eliminating or slowing down the growth of harmful microorganisms.
6. Convenience:
   Preserved foods are often more convenient for consumers since they require less preparation, can be stored for long periods, and are easy to transport.

Food Preservation Methods and Examples

1. Canning
   • Explanation: Involves sealing food in airtight containers (like jars or cans) and heating them to kill microorganisms and enzymes that cause spoilage.
   • Examples: Canned vegetables (e.g., beans, corn), canned fruits (e.g., peaches, pineapples), canned soups.
2. Freezing
   • Explanation: Freezing preserves food by lowering the temperature to slow down enzyme activity and prevent microbial growth.
   • Examples: Frozen vegetables (e.g., peas, spinach), frozen meats (e.g., chicken, beef), frozen fruits (e.g., berries, mango).
3. Drying
   • Explanation: Removes moisture from food to inhibit the growth of bacteria, yeast, and molds. This can be done through sun-drying, air-drying, or using dehydrators.
   • Examples: Dried fruits (e.g., raisins, apricots), dried herbs, dried fish.
4. Pickling
   • Explanation: Involves immersing food in an acidic solution (vinegar) or brine (saltwater) to preserve it.
   • Examples: Pickled cucumbers, pickled onions, pickled olives.
5. Fermentation
   • Explanation: A metabolic process where microorganisms like bacteria or yeast break down food substances, enhancing flavor and preserving food.
   • Examples: Yogurt, sauerkraut, kimchi, pickled cabbage, and fermented beverages like kombucha.
6. Smoking
   • Explanation: Involves exposing food to smoke, typically from wood, which adds flavor and preserves the food.
   • Examples: Smoked fish, smoked meats (e.g., ham, bacon), smoked cheese.
7. Salting
   • Explanation: Involves applying salt to draw out moisture and create an environment where microorganisms can't thrive.
   • Examples: Salted fish, salted meats, salted vegetables.
8. Vacuum Sealing
   • Explanation: Food is sealed in airtight packaging to prevent exposure to oxygen, which helps extend shelf life and preserve flavor.
   • Examples: Vacuum-sealed meats, cheese, and vegetables.

Food Storage

Food Storage refers to the process of keeping food in an appropriate environment to maintain its quality, safety, and freshness until it is ready for consumption. This involves proper handling, packaging, and placement of food to prevent spoilage and contamination.

Importance of Food Storage

1. Prevents Spoilage:
   Proper food storage helps slow down the natural processes of spoilage, including bacterial growth, enzyme action, and oxidation.
2. Ensures Food Safety:
   Storing food properly ensures that it is safe to eat, reducing the risk of foodborne illnesses by maintaining correct temperature and humidity conditions.
3. Maintains Nutritional Value:
   Effective food storage preserves the nutrients in food, ensuring that it retains vitamins, minerals, and other essential nutrients.
4. Reduces Food Waste:
   Proper storage helps minimize food waste by extending the shelf life of food items, allowing them to be consumed before they spoil.
5. Convenience:
   Properly stored food is easier to access and use, making meal planning and preparation more efficient.

Food Storage Methods and Examples

1. Refrigeration
   • Explanation: Storing food at low temperatures (usually between 0°C and 5°C) slows down the growth of bacteria and helps preserve the freshness of perishable foods.
   • Examples: Dairy products (milk, cheese), meats, fruits (e.g., berries), vegetables (e.g., leafy greens), and cooked leftovers.
2. Freezing
   • Explanation: Storing food at very low temperatures (below 0°C) to prevent bacterial growth and extend shelf life.
   • Examples: Frozen meats (e.g., chicken, beef), frozen vegetables (e.g., peas, corn), frozen fruits (e.g., mango, berries), and frozen ready-to-eat meals.
3. Dry Storage
   • Explanation: Storing food in a cool, dry place away from direct sunlight and moisture to prevent spoilage.
   • Examples: Cereal, rice, pasta, flour, and canned goods.
4. Vacuum Sealing
   • Explanation: Food is placed in a vacuum-sealed bag that removes air, reducing the risk of spoilage and preserving the food for a longer period.
   • Examples: Vacuum-sealed meats, cheese, and fruits.
5. Airtight Containers
   • Explanation: Storing food in containers that prevent air from getting in, which helps preserve freshness and prevent contamination.
   • Examples: Spices, grains, dried fruits, and cereals stored in airtight jars.
6. Fermentation Storage
   • Explanation: Foods like pickles, kimchi, and yogurt require specific storage conditions to allow the beneficial microorganisms to continue fermenting and preserving the food.
   • Examples: Pickles, sauerkraut, and kimchi.
7. Canning
   • Explanation: Storing food in sealed containers (cans or jars) that have been heated to kill bacteria and microorganisms.
   • Examples: Canned vegetables (e.g., tomatoes, beans), canned fruits (e.g., peaches, pineapples), and canned meats.
8. Root Cellars
   • Explanation: A cool, underground storage space used to store root vegetables and other foods that need to be kept in a cool, dark environment.
   • Examples: Potatoes, carrots, onions, and apples.

EVALUATION:

1. What are the main reasons for food preservation, and how do they contribute to food safety and reducing waste?
2. Compare and contrast the methods of food preservation, such as canning, freezing, and drying, in terms of their advantages and disadvantages.
3. Discuss the importance of proper food storage and the role it plays in extending the shelf life of perishable foods.
4. How do different food preservation techniques, like salting and smoking, affect the nutritional value of food?
5. Explain the impact of temperature on food storage, and provide examples of foods that should be stored in a refrigerator, freezer, or at room temperature

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively