TLE WEEK 8

LESSON: FOOD PRESERVATION

MODULE 2 PAGES 285-293

QUESTIONS:

*What do we call a process of treating and handling food in such a way as to stop or slow down spoilage
and prevent food borne illness while maintaining nutritional value, texture and flavour?

*Why do we preserve foods?

1. To prevent food spoilage

2. To prevent wastage.

3. To retain nutritive value, color and texture of foods.

4. To make foods available for long period of time.

*Give examples of foods that can be preserved through DRYING?

 TUYO
 MONGGO
 SHRIMP
 PORK SKIN

* Give examples of foods that can be preserved through SALTING?

 Salted EGG
 BAGOONG
 PATIS

* Give examples of foods that can be preserved through FREEZING?

 FISH
  CHICKEN
 PORK
 MEAT
 processed FOODS

* Give examples of foods that can be preserved through CURING?

 LONGGNISA
 TOSINO
 HAM
 EMBOTIDO

* Give examples of foods that can be preserved through CANNING?

 TOMATOES
 CANNED JUICE
 SARDINAS
 CORNED BEEF
 MEATLOAF
 TUNA
 CONDENSED MILK

* Give examples of foods that can be preserved through REFRIGERATION?

 MILK
 EGG
 FRUITS
 VEGETABLES
 DAIRY MILK

* Give examples of foods that can be preserved through SMOKING?

 TINAPA
 LONGGANISA
 TAPA

* Give examples of foods that can be preserved through PICKLING?

 CARROTS
 ONIONS
 PAPAYA
 BELL PEPPER
 GINGER
Activity:

Quarter 1 Week 8

Module 2: Lesson: FOOD PRESERVATION

Answer:

LET’S DO IT

Activity A, B and C

Page 293

Mismong sa module 2 sasagutan

Guntingin at lagyan ng fastener

Ilagay sa loob ng brown envelop.