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PowerPoint Presentation - Food Preservation

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									Food Preservation

  Elizabeth Wadey

                Mouse click needed!
 8 steps to preventing foodborne
1. Examine Food
2. Keep HOT foods HOT and COLD foods
3. Cook raw meats, poultry, milk, eggs, and
   seafoods thoroughly.
4. Cover and refrigerate leftovers promptly.
5. Wash hands and work surfaces well.
 8 steps to preventing foodborne
         illnesses cont…..
6. Prevent cross-contamination

7. Reheat leftovers thoroughly

8. Care labels
      IF THE FREEZER        STOPS...
• The first day off--try to keep the freezer door
  shut to keep in the cool air!
• The second day off--the food has probably
  started to thaw in which case the food will
  probably need to be discarded!!!
• Salvaging raw foods-- Breads, cookies,
  cakes, raw fruits, fruit pies, freezer jam, fruit
  juices, and foods that ordinarily could be held
  at room temperature for several days are safe
  to eat.
    How To Preserve Berries…
• Spring berries are some of the most
  flavorful and the most colorful fruits. Their
  season is often short, so in which case if
  you don’t have time to preserve them as
  jams, jellies, vinegars, and syrups now, just
  freeze them for later recipes.
• When you are freezing any food, pack it to
  allow 10% expansion room.
        To Make Applesauce
• Wash, stem, and quarter apples. Cook until
  soft in a large, heavy saucepan with just
  enough water to prevent scorching. Stir
  occasionally and add more water if needed.
  If apples stick to the bottom, the scorched
  flavor will travel throughout the batch.
  Press apples and the cooking juice through a
  sieve or food mill to remove the seeds and
                Preserving Tomatoes
• Crushed hot pack tomatoes--slip tomato
  skins by dipping in boiling water then
  plunging into cold water. Core and cut into
  quarters. Put a quart of tomatoes into a
  heavy saucepan and heat while crushing
  with a wooden spoon to press out juice.
             Canning Corn
• Corn is a low-acid food and must be
  processed using a pressure canner. Boiling
  water processing will give a good seal, but
  cannot give adequate heat treatment for low
  acid foods so the corn would end up sealed
  in a jar with live bacteria that, during
  storage, could make toxin that would cause
  severe illness if consumed.
     Food Preservation Methods
1.   Drying
2.   Smoking
3.   Refrigeration
4.   Freezing
5.   Adding Salt or Sugar
6.   High Heat processing
7.   Canning
8.   Chemical Preservatives
9.   Ionizing radiation
     Advantages                  Disadvantages
• Produces concentrated    • Can cause loss of some
                             nutrients, particularly
  form of food
                             thiamin & vitamin C.
• Inhibits microbial       • Sulphur dioxide is
  growth & autolytic         sometimes added to dried
  enzymes                    fruits to retain vitamin C,
                             but some individuals are
• Retains most nutrients
                             sensitive to this substance.
•      Advantages      •     Disadvantages
• Preserve partly by   • Eating a lot of smoked
  drying, partly by      foods has been linked
  incorporation of       with some cancers in
  substances from        some parts of the
  smoke.                 world.
•    Advantages        •     Disadvantages
• Slows microbial      • Slow loss of some
  multiplication.        nutrients with time
• Slows autolysis by
•    Advantages             •    Disadvantages
• Prevents microbial        • Blanching of
  growth by low               vegetables prior to
  temperature &               freezing causes loss of
                              some B-Group
  availibility of water.      vitamins and vitamin
• Generally good              C.
  retention of nutrients.   • Unintended thawing
                              can reduce product
• http://healthyeatingclub.com/info/articles/fo
• http://www.foodpres.com/

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