NAME:

JADA MELVILLE
GRADE:
10 SCIENCE
SCHOOL:
T.M.S.S
SUBJECT:
FOODS
TOPIC 4:
FOOD PRESERVATION
OBJECTIVE: Become aware of terms related to find contamination and
preservation.
Define the following terms: -
 Pectin- a soluble gelatinous polysaccharide which is present in ripe fruits
and is used as a setting agent in jams and jellies.

 Salmonella- a bacterium that occurs mainly in the gut, especially a serotype

causing food poisoning.

 Jam- a food made by boiling fruitand sugar to a thick consistency.

 Jelly- a fruit-flavored dessert made by warming and then cooling a liquid

containing gelatin or a similar setting agent in a mould or dish so that it sets into a
semi-solid, somewhat elastic mass

 Citric acid- a pleasantly sour-testing organic acid obtained especially from

lemon and lime juices or by the chemical breakdown of sugars and used as a
flavorinv.
 Task 2: Underlying Principles of Preservation
OBJECTIVE: Understand the underlying principles of food preservation.
Explain, using pictures, three underlying principles of food
1. Personal hygiene is important to prevent food poisoning. When handling food,
wash your hands thoroughly and often. If you are sick, do not go to work, because you
can contaminate food more easily. Food handlers should be properly trained in safe
food handling.

2. These foods are known as the/temperature control safety (TCS) foods because
they require certain time and temperature controls to prevent unsafe bacteria growth.
These foods are sometimes called potentially hazardous foods (PHFs) because they
become hazardous if their bacteria growth is not controlled.
 3. Cross-contamination
Cross-contamination is the unintentional transfer of microorganisms, chemical contaminants
(including allergens) or any foreign substance from food, or person, or object to another food
product. It usually occurs from raw foods to ready to eat products (RTE) or between products
that contain allergens and allergen-free products.
Cross-contamination can cause food poisoning When harmful bacteria are transferred to RTE
products that do not undergo further processing to eliminate bacteria.
Food, equipment, food contact surfaces and people are considered important sources of cross-
contamination.
Task 3 :- Jams and Jellies
OBJECTIVE: develop an understanding of the procedure in ensuring good
keeping quality of jams or jellies.

Alia wants to make sure that the pineapple jam is of good keeping quality.
Identify five (5) ingredients, OTHER THAN PINEAPPLE, use to make the jam.
State three quality of a good jam.
Five ingredients other than pineapple use to make the jam are:
 Guava
 Watermelon
 Strawberries
 Apple
 Grapes
Three qualities of a good jam are:-
 Taste and aroma
 Color
 Nutrient content
Task 4: Bottling of jam
OBJECTIVE: develop an understanding of the importance of careful preparation
of containers for storing jam and jellies.
With the aid of pictures, describe the method of preparation of the bottle for
storing the jam.
Step 1 - Check Jars for Chips or Cracks

The first process of sterilization is to check the jars or bottles thoroughly for
damage such as cracks, breaks, and chips. If you find any of your jars or bottles
are damaged you must discard them.

It is important that you only sterilize your jars, bottles and lids or seals a short
time before you are ready to fill them to ensure they remain warm for the filling
process.
Step 2 - Wash Your Jars

To remove any initial dirt of grime, wash your jars in warm soapy water and leave
to dry.
Step 3 - Prepare the Water bath

Remove the lids or rubber seals from your jars and put to one side then place the
jars inside.

Step 4 - Sterilize Your Jars with Boiling Water

Fill the pan with cold water until the jars are covered. Bring to the boil and keep at
the maximum temperature for 10 minutes, turn the heat off and cover the pan to
keep the jars warm until you are ready to fill them.

Do not attempt to sterilize Jars by pouring boiling water into them.

Step 5 - Sterilize Your Lids
Place vacuum seal lids or rubber seals in a small pan and fill with 4 inches of cold
water, heat and simmer at 82 degrees for 10 minutes, turn the heat off and cover
the pan until you are ready to seal the jars.
Step 6 - Leave Jars to Dry

Use your tongs to remove the jars, seals and lids from the boiling water. Place
these on a clean jay cloth and leave them to dry. Your jars are now sterilized and
ready to be filled!
Task 5: Food Preservation test
Multiple choice
1.Which one of the following food items is NOT suitable for pasteurization?
A. Soups C. Wines
B. Milk products D. Fruit juice
2.Which one of the following items is most suitable for dehydration during food
preservation?
A. Vinegar C. Coffee
B. Sausage D. Wines
3. All off the following are fruits rich in pectin Except ………….
A. Plums C. Lemons
B. Cherries D. Apricots
4. All of the following foods are food suitable for dehydration Except………..
A. Milk C. Meat
B. Cheese D. Fish
5. All of the following are qualities of a good jam Except……….
A. Evenly distributed fruits C. good flavor
B. A clear appearance D. Dark color
6. All of the following are equipment used when making jams except…
A. Metal spoon C. Pan
B. Measuring cup D. Jars
7. Sulphur Dioxide is a commonly used preservative for all of the following foods
except………
A. Sauces C. Cheese
B. Sausages D. Pickles
8. Which one of the following ingredients in jam makes its molecules a three –
dimensional network?
A. Acid C. Water
B. Sugar D. Pectin
9. Jam can become crystallized because all of the following Except………
A. Too much cooking C. Too little boiling
B. Too little sugar D. Too much sugar
10. Which of the following is the aim for preserving foods?
(I) to improve the flavor (III) to improve the texture
(II) to improve the nutritional value (IV) to improve the color
A. I, ii & iii C. iii & iv only
B. Ii, iii, iv D. All of the above
 Task 6 Practical work on Food Preservation
OBJECTIVE: demonstrate the knowledge of preparing Jams or Jellies
Prepare and store a fruit or vegetable jam or jelly.

Preparation on how to make guava jam

Recipe for guava jam

Ingredients
 A bowl of guava
 480gm sugar
 ½ tsp lemon juice
 2 cup water
 1 cinnamon stick
 2 cloves
Method
Step 1 :- set up ingredients and equipments, put all equipments to sterilize
Step 2:- chop and boil the guavas
Step 3:- mash the guavas and strain to remove seeds
Step 4:- cook the guava pulp with sugar and citric acid
Step 5:- let it cool when the mixture thickens and store in airtight jar