Food Preservation

What is food preservation

Food preservation refers to a variety of
techniques used to prevent food from
spoiling. Methods of food preservation
include:
 Factors to consider in Food
Preservation
1. Taste, texture, and quality of the
preserved food.
2. Knowledge, expertise and comfort
level with a preservation method.
3. consider energy level and time.
4. Space availability
5. Budget
6. Family traditions
7. Select meat, fish, fruits, and vegetables
that are superior in quality.
Drying
The oldest method of food preservation.
Freezing
It is keeping prepared food stuffs in
cold storages.
Smoking
It is the process that cooks, flavors and
preserves food exposing it to the smoke
from burning wood.
Salting
Salting also known as curing removes
moisture from foods like meat and fish.
Sugar
It is used in syrup form to preserve
fruits or in crystallized form.
Canning
It is the method of preserving food by
keeping them in air- tight containers to
prevent spoilage.
Open-kettle method
The food is cooked directly in an open
vessel as a means of killing the bacteria
and then packed sterilized glass jars.
Cold-pack method
To some people cold pack means to put the
food into the jar raw without first cooking it.
Hot-pack method
Jellying
Jellying is preserving food by cooking in a
material that solidifies to form a gel. Sugar is
added.
Picking
Pickling is the process of preserving edible
products in an acid solution, usually vinegar,
or in salt solution (brine).
Two types of Pickling
1. Simple Pickling- it is done with
vinegar, salt, sugar, and spices.
2. Fermented pickling- Uses only
salt and water solution.
Basic ingredients in Pickling
1. Vinegar- it improves the quality and
prolong the freshness of fish. It gives flavor
and makes the fish crispy.
2. Sugar- it adds sweetness to the fish.
3. Spices- include whole cloves, whole spices,
celery seeds, mustard seeds, cinnamon
sticks and pepper.
Curing
Curing is the addition to meats of some
combination of salt, sugar, nitrite and/or
nitrate for the purposes of preservation,
flavor and color.
Adding preservatives
Preservatives are added to food to fight
spoilage caused by bacteria, molds,
fungus and yeast.
Some natural Preservatives
1. Salt
2. Lemon Juice
3. Vinegar
4. Rosemary Extract
5. Sugar
Ingredients Used in meat preservation
1. Salt
2. Sugar
3. Nitrate and Nitrite
4. Phosphates
5. Extenders/ Fillers
6. Spices
Tools and Equipment
1. Weighing scales
2. Measuring spoons
3. Measuring Cups
4. Knives
5. Scissors
6. Tongs
7. Chopping board.
Importance of Food Preservation
1. Food preservation gives many benefits to us.
a. The food will last longer
b. with preservation processes, perishable
products such as fruit and vegetables, meat
and fish can be kept for a long time.
c. Food can be marketed to far places overseas.
This can increase income in the agricultural
sector.
d. The food is easy to store and distribute.
e. Canned foods are much easier to store
and distribute from one place to another
compared to raw foods.
f. Food wastage is reduced
g. Excess food can be kept in a
refrigerator for the next meal.
h. Without preservation, perishable foods
like fruits and vegetables cannot be eaten
a few days after harvesting.
2. Food preservation is very important to
fulfill the food supply needed in a country.
3. It ensures that food supply can be
distributed to the people from time to
time provided that it will last for a long
period of time.
Sewing of Household Linen
Types of Household Linens
1. Bed Linens- such as sheets and
pillowcases, formerly made of linen.
 Bathroom Linen- Comprises bath towel and
bath sheet, hand towels, bath towels,
washcloths and bath sheets.
Tablecloths
This cloth used to cover a table, also help protect the
table from scratches and stains.
 Aside from table linen type also includes other items
such as cloth
 napkins, place mats and table runners.
Sewing tools and Equipment
1. Bent- handled Shears
 Suitable for cutting fabric because the
blades rest flat on the cutting surface.
Trimming Scissors
Used for trimming and clipping seams
and for general use.
Pinking Shear
 Used to cut fray resistant and zig-
zag edge.
Seam Ripper
It is used to pick out threads, cut seams
open.
Tape Measure
 Used in taking body measurements,
drafting patterns and measuring fabrics.
Rulers
Small rulers are used for measuring small
distances for tucks, hem and facing.
The larger rulers are used at the working
table.
Gauge
Convenient for measuring short
lengths.
Hem Marker
Used to marked with various
depths and hemline folds.
Tracing wheel
Used to transfer markings from
patterns onto fabric with or without
tracing paper.
Tracing Paper
Transfer pattern markings such as
lines, darts, pleats, etc.
Tailors Chalk
Used in tailoring for making
temporary alteration marks on
clothing.
Hand Needles
Needles are used for basting, sewing
buttons on and when mending torn
clothes.
Sewing machine needles
The needle should conform to
the weight, thickness and kind
of fabric.
Sewing Thread
This is used for making stitches.
Needle Threader
Aid in threading machine needles
and hand needles.
Thimbles
Used to protect the finger from
being pricked.
Stiletto
A sharp pointed instrument for
punching holes in materials.
Pins

Management of Family Resources
1. Planning
2. Organizing
3. Directing
4. Controlling
5. Evaluating
 Study the types of human
resources
1. Abilities and Skills
2. Attitude
3. Knowledge
4. Energy or Capability
Non-Human/Materials Resources
1. Money
2. Time
3. Goods and property
4. Community Facilities
Sources of Household Income
1. Wages and Salary
2. Investment income
3. Government Assistance
4. Retirement Income