NAME : JADA MELVILLE

SCHOOL : T.M.S.S

GRADE : 10 SCIENCE

SUBJECT: FOODS

TOPIC 4 : FOODS PRSERVATION

TASK 1: 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 fruit and sugar to a thiick consistency.

 Jelly- a fruit-flavoured 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

Three underlying principles of food are

Prevents

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.

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.
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