Unit 9. Food Preservation
Lesson content and terminology practice
Learning Objectives
By the end of this lesson, students will be able to:
- Explain the main methods of food preservation
- Understand why food preservation is important
- Use Past Continuous Tense correctly
Theory
Food preservation is the process of treating and handling food to stop or slow down spoilage and prevent the growth of microorganisms. The main goal of food preservation is to keep food safe and edible for a longer period of time.
There are many traditional and modern methods of food preservation. Traditional methods include drying, salting, smoking, pickling and fermentation. Modern methods include refrigeration, freezing, canning, pasteurization and the use of chemical preservatives.
Drying removes moisture from food and prevents the growth of bacteria. Freezing slows down the activity of microorganisms. Canning involves sealing food in airtight containers and heating it to kill bacteria. Pasteurization is widely used for milk and juices.
Choosing the right preservation method depends on the type of food and the desired shelf life. Proper preservation reduces food waste and ensures food security.
Key Terms
food preservation, spoilage, microorganisms, drying, salting, smoking, pickling, fermentation, refrigeration, freezing, canning, pasteurization, chemical preservatives, shelf life
Exercise
1. Answer the questions:
1. What is the main goal of food preservation?
2. Name three traditional methods of food preservation.
3. How does freezing help to preserve food?
4. Why is pasteurization important?
2. Match the methods with their descriptions:
1. Drying a. Sealing food in airtight containers and heating
2. Freezing b. Removing moisture from food
3. Canning c. Slowing down the activity of microorganisms
4. Pasteurization d. Heating milk or juice to kill harmful bacteria
Mini Quiz
1. The main goal of food preservation is to ________.
a) change the taste
b) stop or slow down spoilage
c) increase the price
2. Which method removes moisture from food?
a) Freezing
b) Drying
c) Canning
3. Pasteurization is commonly used for ________.
a) meat
b) milk and juices
c) bread