DIFFERENT WAYS OF PRESERVING FRUITS

I. SUGAR PRESERVATION
JAM- the fruit is mashed and cooked with sugar
JELLY- clear fruit juice cooked with sugar, which
gelatinizes in cooking
II. STERILIZATION
This process involves using heat to kill micro-organisms
and bacteria. After sterilization, the food item must be
stored properly to have shelf life of up to several years.
TERMS USED IN FOOD PRESERVATION
 BLANCH- pouring boiling water over a food item
 BOIL- cooking in liquid in high heat until bubbles
appear
 CHOP- cutting into small pieces using a knife
 FREEZE- storing in very low temperature to harden
and solidify
 FRY- cooking in hot oil without cover
 GRATE- rubbing food against a grater to cut or shred
into fine pieces
 MASH- pressing food with the use f a pork into a
soft consistency usually with the addition of liquid
 PARE- cutting off the skin with a knife
 SHRED- cutting into thin strips
 STIR- moving spoon round and round in a bowl
 STERILIZE- removing bacteria by boiling thoroughly