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    This document outlines 8 methods for preserving and storing food: 1) drying using heat from the sun to preserve items like fish and yams, 2) smoking over fire to preserve meat and fish, 3) salting to preserve meat and fish, 4) fermentation using microorganisms to convert carbs and give foods a tartness, 5) roasting using indirect heat to cook foods evenly, 6) blanching by scalding vegetables in boiling water, 7) canning to store processed foods in cans/bottles, and 8) refrigeration and freezing to store items like meat and vegetables using cold storage. The conclusion states that taking appropriate preservation techniques can help reduce food storage issues.

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    This document outlines 8 methods for preserving and storing food: 1) drying using heat from the sun to preserve items like fish and yams, 2) smoking over fire to preserve meat and fish, 3) salting to preserve meat and fish, 4) fermentation using microorganisms to convert carbs and give foods a tartness, 5) roasting using indirect heat to cook foods evenly, 6) blanching by scalding vegetables in boiling water, 7) canning to store processed foods in cans/bottles, and 8) refrigeration and freezing to store items like meat and vegetables using cold storage. The conclusion states that taking appropriate preservation techniques can help reduce food storage issues.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    13 views3 pages

    PROJECT

    Uploaded by

    Ogankpa Praise
    This document outlines 8 methods for preserving and storing food: 1) drying using heat from the sun to preserve items like fish and yams, 2) smoking over fire to preserve meat and fish, 3) salting to preserve meat and fish, 4) fermentation using microorganisms to convert carbs and give foods a tartness, 5) roasting using indirect heat to cook foods evenly, 6) blanching by scalding vegetables in boiling water, 7) canning to store processed foods in cans/bottles, and 8) refrigeration and freezing to store items like meat and vegetables using cold storage. The conclusion states that taking appropriate preservation techniques can help reduce food storage issues.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    PROJECT

    TITLE:

    METHOD OF PRESERVING AND STORING FOOD

    BY:

    AUDU GRACE

    SUBNITTED TO:

    MR. SULEIMAN
    1. DRYING: this involves the drying of some crops or products using the

    heat from the sun. products that can be dried by the sun include fish,

    meat, groundnut, yam chips and plantain chips

    2. SMOKING: smoking is the drying of some farm products over the

    smoke of a naked fire. Food preserved by smoking includes meat, fish,

    groundnut, tobacco, maize and okra.

    3. SALTING: this is the dusting of farm products with table salt. Farm

    products which can be stored or preserved by salting including meat and

    fish

    4. FERMENTATION: it is a natural process which micro-organisms like

    yeast and bacteria convert carbs- such as starch and sugar- into alcohol or

    acid. The alcohol or acids acts as a natural preservative and give

    fermented foods a distinct zest and tartness.

    5. ROASTING: it is a slow-cooking process, using indirect, diffused heat

    to cook its ingredients. It is a dry-heat cooking method where hot air

    surrounds the food and cooks it evenly on all sides at a temperature of at

    least 300o F (or 150oC)

    6. BLANCHING: blanching is scalding vegetables in boiling water or

    steam for a short time. It is typically followed by quick, through cooling

    in very cold ice water.


    7. CANNING: this involves the storage of processed and consumable food

    in cans or bottles under special conditions for future consumption.

    Examples of food items preserved by this method are fruits, meat, fish

    and beans

    8. REFRIDGERATION AND FREEZING: this involves the use of cold

    storage facilities like refrigerators and deep freezers to store or preserve

    certain foods such as meat, fish, vegetables and fruits

    CONCLUSION

    Food storage can be reduced by taking appropriate preservative techniques

    REFERENCE

    Essential Biology for Senior Secondary


    School by M.C MICHAEL

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