Transcript selection,preparation and conservation of food

9TH GRADE
HOME ECONOMICS

 AFTER OUR MEATS,VEGETABLES,FRUITS,ETC
ARE PRODUCED THEY GO THROUGH A LOT OF
MODIFICATIONS LIKE BEING DECOMPOSED
RANCID.THEY
ALSO
GO
THROUGH
INDUSTRIAL PROCESSES LIKE EVAPORATION
ACIDIFICATION OR SMOKED. THIS CAN ALTER
ITS NUTRITIOUS STATE AND HYGIENE.
MEAT

WE EAT MEATS FROM DIFFERENT TYPES OF ANIMALS.IT
ALL DEPENDS ON THE AREA OR COUNTRY YOU LIVE.
COLD MEATS ARE:
HAM, SAUSAGE, BOLOGNE,hotdogs,salami,etc. ETC.
ANIMALS ORGANS ARE:
KIDNEY, HEART, BRAIN, TONGUE, LIVER.
TYPES OF MEAT:
MEAT CAN BE RED OR WHITE DEPENDING ON THE
ANIMAL. RED MEAT ARE BEEF, AND PORK. WHITE MEATS
ARE FISH, SEA FOOD, CHICKEN, AND TURKEY.
WHITE MEATS ARE SOFTER THAN RED. REDS HAVE MORE
CHOLESTEROL AND FATS. THATS WHY IT IS
RECOMMENDED TO BE EATEN IN SMALL QUANTITIES TO
AVOID HEART DISEASES.
COLD MEATS

MEAT
CHARACTERISTICS
 COLOR: TELLS US THE
AMOUNT OF FAT A MEAT
HAS.ALSO INDICATES ANIMA’LS AGE. THE LIGHTER
THE TONE THE YOUNGER THE ANIMAL IS.
 SMELL: IT INDICATES IF THE MEAT IS FRESH OR IT IS
BAD.
 CONSISTENCY: AFTER THE ANIMAL IS KILLED THE
MUSCLES ARE VERY RIGID BUT FEW HOURS LATER IT
GETS SOFT. MUSCLE FUNCTION; THE MUSCLES THAT
DO MORE WORK ARE HARDER LIKE LEGS AND NECK.
OLD ANIMAL MEAT IS VERY HARD.
 NUTRITIOUS VALUE: MEATS ARE AN EXELLENT
SOURCE OF PROTEINS SINCE THEY HAVE ALL THE
ESSENTIAL AMINOACIDS FOR HUMANS. SOME ARE A
RICH SOURCE OF IRON AND VITAMIN A. MEATS
WITH LESS FAT ARE EXCELLENT SOURCE OF IRON
AND PHOSPHORUS.
HOW TO CHOOSE
MEAT?

 RED MEAT MUST BE FIRM AND ELASTIC.
 ITS COLOR SHOULD BE SHINY AND IF IT SHOWS A GREEN
COLOR IT IS BAD.
 IT MUST BE HUMID.
 ITS SMELL MUST BE FRESH. IF NOT IT IS BAD.
 CHICKEN MUST BE SOFT AND PALID PINK. IF IT HAS A
STRONG ODOR IT IS BAD.
 DO NOT BUY HAMS OR SAUSAGES THAT ARE NOT
PACKED OR HAVE NO BRAND.
 DO NOT BUY HAMS WITH GREENISH OR GRAYS PARTS.
 LIVER SHOULD BE COOKED THE SAME DAY BECAUSE IT
LOOSES TASTE IN THE REFRIGERATOR.
DAIRY PRODUCTS

MILK AND ITS PRODUCTS

In our country we get milk from cows ,donkeys and goats
but mostly from cows.Liquid milk can be modified in several
ways to preserve it.
 Whole milk:it has all its elements
Pasteurized Milk:Pasteurization is the only
technique that destroys microorganism which make
people sick.
Fortified milk: Vitamins A and D are added to
help in the nourishment of certain groups of people like
sick people, babies and toddlers.
Skim milk:It doesn’t have fats nor vitamin A nor D
CURD MILK: Microorganisms are added to it
to make it clot. We get cuajada,yogurt,cottage
cheese.It has tiamine,protein and riboflavine as the
original but with less vitamin A.
 People that can’t tolerate lacthose in milk can eat
these products.

EVAPORATED MILK
It is usually found in cans and lasts a long period of time.
1/3 of its water content has been removed. The heating
process in this milk eliminates its vitamins C and B,it
changes its proteins so as its flavor.

CONDENSED MILK
Most part of its water has been removed and lots of
sugar have been added increasing its energetic value and
stopping the development of microorganisms
POWdERED MILK
Its water content has been removed totally.Its storage
and handling makes it cheaper .Since its microorganisms
can’t reproduce without water this type of milk lasts so
much longer than the others.But because of all the
process this milk takes its price is higher.

DONKEY’S MILK

EGGS
There are different types of eggs that can be
eaten:hen,duck,geese,turkey,turtle,iguana and others.
The egg has four parts : shell,yolk,eggwhite and air
chamber or air cell.
SHELL:It is a hard,porous covering with a protective
layer outside called the cuticle.When eggs are washed
they lose the cuticle and the open pores are exposed to the
contamination of the interior of the egg.
AIR CELL:It is a bag found in the extreme of the eggs
which expands when the egg is old.

The air cell (also called the air sac or air space) is located at
the large end of the egg. Over top of the air cell is the shell
membrane which surrounds the inside of the shell.

As an egg gets older, the air cell increases in size.
 If you are hard cooking eggs, it would be easier to peel an
older egg because the air sac is larger and the egg has lost
some moisture, therefore, it is easier to get the shell off.
NUTRITIOUS VALUE
Eggs are very nutritious since they have lots of proteins and
can substitute meat. An egg is equivalent to an ounce of
meat. The yolk is a good source of iron and vitamins A and
D,riboflavin and tiamin.It has lots of cholesterol so its
consumption should be moderate.The egg white has the
protein called albumin.
POULTRY

vocabulary
 Poultry:chicken,turkey,geese or any other bird raised for
meat and egg.
 Brand:trademark of a product
 Pasteurization: process of eliminating bacteria in certain
substances through heat.
 Lactose: sugar in milk
 Bologne :type of cold meat;sausage

VEGETABLES
These are the edible parts of plants. These can be :
Roots: carrot,radish
Stems: celery and sparraghus
Leaves: spinach,lettuce,cabbage,mustard
Flowers: coliflower,brocoli,loroco,squash flower,izote flower.
Fruits: tomato,eggplant,cucumber,pepper,pataste.
NUTRITIOUS VALUE
They have very small amounts of proteins and fats but lots of
water.
They have lots of vitamin A and C.
They have considerable amounts of calcium and iron.
Provide fiber to our organism.

HOW TO CHOOSE VEGETABLES
 Buy them at season because they are cheaper.
 Their freshness is seen in their color and firm texture
 Do not buy them with bruises or scrapes.
 Buy them according to the time they are going to be
used.
 Do not buy them too ripe since you will have to
throw away wastes.

FRUITS
 Fruit is the sweet or sweet and sour product of a plant.
 They are a good source of vitamins ,minerals, water and fiber.
 They have more fiber when eaten with their skin.
 Citrics are a good source of vitamin C.
 The yellow and orange fruits have lots of vitamin A :
carrots,oranges,canteloupes,papaya,peaches,mangos ,etc.
 The minerals they provide us are calcium,potassium,and iron.
When buying fruits take in consideration the following:
 Choose fruits of the season since they have better quality and
are cheaper.
Be sure the fruit doesn’t have bruises and cuts.
The ones that are very ripe should be used for jellies and jams.
The size is not an indicator of its quality or its taste.

CEREALS
 These are grasses grown for edible components of their grains
that are a rich source of nutrients like:
corn,wheat,rye,rice,barley and oat.
Among their products we find:
 Flours,precooked cereals,corn flakes,oils and starches.
Since they have lots of carbohydrates they are an excellent
source of energy.

LEGUMES

 These are plants that grow in pods.The grains are eaten
fresh or dried.Some are eaten with shell like the green
chinese bean.They are a protein source and have
calcium,phosphorus,and iron .Legumes provide lots of
fiber.Like cereals ,they give energy and are low in
fats.Some grow underground ,others are runners and
some grow in trees.
 Examples of legumes:peas,beans,lentils,peanuts,soy.
 When choosing legumes ,do not buy if they have holes or
animals or if they are wrinkled or broken.
ROOTS AND TUBERS

 These are roots or underground stems used as
foods.Malanga and yuca are roots while potatoe and
sweet potatoe are tubers.All these are rich in
carbohydrates since they are starch.They are an
important energy source but are poor in
proteins,minerals,fats and in vitamins.
 Roots and tubers have more water and vitamin C
than cereals and legumes.
FOOD PRESERVATION
Food can be preserved in different ways and using
different substances. At the same time these ways and
substances form different tastes in food.
 VEGETABLES AND FRUITS :
 Dehydration: All the liquids are eliminated through
heat of a machine or exposure to the sun.
Examples: Tomatoe, prunes,raisins, bananas,
pineapples,yuca, plantain, coconut.
 Sugaring: Sugar is added to fruits and vegetables .
Examples: jams and jellies
 Pickling: vegetables are conserved in vinegar and
other spices to be preserved. All these gives a spicy
and sharp flavor.
Examples: cucumbers,onions,peppers

 MEATS:
 Smoked: Substances are added to the meats and then
placed in ovens or near heat .This process cooks them and
adds certain special flavor.
 Salting: Salt is added to the meat and exposed to the sun.
 Dehydration: Exposing foods to sun or in machines to
eliminate liquids.
Examples: Hams,hotdogs,bologne,sausages, dried fish

 DAIRY PRODUCTS:
 Smoked: Cheeses are placed in ovens or near heat to
make them last longer and have a special taste.
 Salting: Salt is added to the cheese to conserve it longer.
 Sugaring: Sugar is added to make it sweet but also helps
in its conservation.
 Dehydration
Food preservation
20 points
 In groups of 3 and only 1 of 4 students make an
album of Food preservation with these items :
1. DRYING
2. SUGARING
3. PICKLING
4. SALTING
# Define these ,
# give extra information besides definition
# give examples
# include 1 or 2 pictures
Each item in a separate page.
Printed or hand written

EVALUATION
 Christmas craft : 25 pts
 Poster :
15 pts.
 1 cooking lab:
10 pts
 Album - food preservation 20 pts.
