FOOD PRESERVATION IS THE APPLICATION OF

TECHNIQUES TO PREVENT OR MINIMIZE UNDESIRABLE

CHANGES IN FOOD THAT CAUSES MICROBIAL SPOILAGE OR
DETERIORATION. IT USUALLY INVOLVES PREVENTING THE
GROWTH OF BACTERIA, FUNGI OR MICROORGANISMS. IT
EXTENDS LIFE AND LETS THEM LASTS LONGER, AND AT
SOME POINT, IT ASSURES US OF A SUPPLY OF FOOD EVEN
WHEN THEY ARE OUT OF SEASON. IT IS ALSO ESSENTIAL IN
IMPROVING THE GENERAL HEALTH OF THE FAMILY BY
SUPPLYING IT WITH A VARIED AND BALANCED DIET EVEN
WHEN SOME FOOD ARE OUT OF SEASON

GUIDE CARD
FOOD PRESERVATION- USUALLY INVOLVES PREVENTING THE GROWTH OF
BACTERIA, FUNGI, OR MICROORGANISMS.
DURING THE TIME THAT FOOD WILL BE PRESERVED, WE NEED TO
KNOW THE EXACT MEASURING OF INGREDIENTS AND THE APPROPRIATE
UTENSIL IN PRESERVING FOOD AND IN FOOD PRESERVATION, WE NEED TO
ASSURE THE CONSUMERS SUPPLY EVEN IF THEY ARE OUT OF THE SEASON AND
THE NUTRITIONAL MADEQUENCY BECAUSE OF LACK OF FOOD SUPPLY IS
LESSENED.
HERE ARE THE ACTIVITIES AND ENRICHMENT FROM THE FOLLOWING
TOPICS :

IMPORTANCE OF FOOD PRESERVATION

CAUSES OF FOOD SPOILAGE
PRINCIPLES AND METHODS OF FOOD PRESERVATION
TOOLS AND EQUIPMENTS IN FOOD PRESERVATION
METHODS OF CANNING

I HOPE THAT YOU WILL ENJOY ANSWERING AND READING THIS QUESTIOS AND
ACTIVITIES About FOOD PRESERVATION

ACTIVITY CARD #1 METHODS OF FOOD PRESERVATION

DIRECTION: CHOOSE THE LETTER OF THE CORRECT ANSWER.
1)WHICH OF THE FOLLOWING METHODS WHEREIN FOOD IS BEING HEATED IN A CLOSED SYSTEM, COOKED
FAST AND PLACED IN A SEALED CONTAINER?
a) heating
c) pasteurization
b)canning
d) refrigeration
2)this method is capable of destroying the enzymes and microorganisms that can cause spoilage?
a) heating
c) pasteurization
b)canning
d) refrigeration
3)which of the following method is commonly used to preserve meat and fish?
a) salting
c) refrigeration
b)drying
d) smoking
4)what method is used when the microorganisms are retarded by low temperature?
a) salting
c) refrigeration
b)drying
d) smoking
5)what method is usually combined with salting and drying?
a) smoking
b) salting

c) pasteurization
d) drying

enrichment card #1
follow the instructions correctly.
1)go to a factory that is using canning method in preserving food.
2)interview the manager or some workers on how they preserve foods.
3)jot down all the methods of canning that they use to preserve their
products.
4)make a summary about the activity that you have done.

Activity #2 tools and equipments

Multiple choice:
1)it is used to combine the ingredients together?
a) weighing scale
b) jars
2)it is used to cut and slice ingredients?

c)mixing bowls
d) oven

a) weighing scale
c) food thermometer
b) knife
d) tin cans
3)this tool is used for packing food specially in preservation of food?
a) tin cans
c) strainer
b) colander
d) dryer
4)it is used to extract the moisture content of the product?
a) knife
c) oven
b) colander
d) dryer
5)what tool can we use to strain ingredients?
a) dryer
b) strainer

c) weighing scale
d) food thermometer

enrichment card #2 preservation with sugar

go to any supermarket and list down atleast 3 products that is
preserved with sugar. Follow the format below.

1) jelly
*

2) jams
*

4) candied
*

5) conserves
*

3) marmalade

Assessment #1 food preservation

2 types of drying.
1)
2)
3 methods of canning.
1)
2)
3)

Assessment #2 food preservation (true or false)

Write true if the statement is correct. If false, Write the correct
answer.
__________1)
__________2)
__________3)
__________4)
__________5)
meat.

mortar and pestle are used to blend ingredients.

electric mixer is used to pound ingredients.
coconut grater is used to grate coconut.
tin cans are used to cut meat.
food thermometer is used to check the temperature of the

ACTIVITY CARD # 5 MATCHING TYPE

1. It is the process of desiccating a food by first

A. Plasmolysis

dehydrating it, then packing it with pure sugar.

B. Desiccating

2. It attracts sugar itself which is a risk in

preserving food with sugar.
3. Another term used for preservation with sugar.

C. Preservation with sugar

D. Marmalade
E. Moisture

4. This process leaves the microbial cells

F. Sugaring

dehydrated, thus killing them.

G. White sugar

5. Another way of preserving with sugar, a fruit

H. Sucrose

preserve made from the juice and peel of citrus

I. Fructose

fruits boiled with sugar and water.

J.Preserving sugar

6. An organic compound in the form of

K. Sugar

carbohydrate and is also used in preserving foods.

7. It is a type of sugar also called fruit sugar.
8. A type of sugar also called table/granulated sugar.
9. A kind of sugar used for making marmalades, jams and preserves
10. it is the sugar found in every homes sugar bowl, and most commonly
used in home food preparation.

Assessment Card #3
Direction: Fill in the blanks. (2 points each)
1. The main cause of food _________ are bacteria, yeast, and
molds.
2-3. Microorganisms are very tiny organisms that penetrate the
__________ of food through cuts and bruises caused by _________.
4. Temperature, moisture, and oxygen cause ______________.
5. Due to physical and chemical causes foreign _______ are
absorbed, moisture loss or gain.

ENRICHMENT CARD #3

1. Make a jam and jelly with the same flavor. Separate them in
two jars.
2. On a sheet of paper, answer the question:
a. What is the difference between jam and jelly?
b. List down the other factors that state their difference.
c. What type of preservation with sugar is the close cousin of
jam and jelly? Why?
d. How is preserving food essential to the consumers?
3. Now, let your folks try it with something such as breads or
other baked products. Jot down their feedbacks.

ACTIVITY CARD #3
Direction : Fill in the blanks.
Food _____1_____ is classified according to the cause of
spoilage. The _____2______ and _____3______ are the main
carriers of microbes that cause spoilage. _____4_____ are very
tiny organisms that penetrate the inner tissues of food, through
cuts of bruises cause by _____5_____. The _____6_____, moisture
and _____7_____ are due to _____8_____. The _____9______ and
_____10______ causes absorption of foreign odors, moisture loss
or gain.
Temperature
Physical
Insects
Yeast
Spoilage
Microorganisms
Molds
Oxygen
Chemical reaction
Chemical

Activity Card #4: Methods of Canning

Direction: Identify the method use in the following questions. Write if it is
Open Kettle Method ,Raw Method, or Hot packed Method.
_______________1. It involves heating the food to boiling, pouring it into the jars,
applying lids, and allowing the heat of the jar to cause the lid to seal?
_______________2. It is also known as the cold-pack method refers to a form of
canning in which jars are filled with raw (uncooked) foods, and then heat
processed.
_____________3. It was commonly used many years ago for pickles, jams and
jellies, and sometimes used for tomatoes and applesauce.
_____________4. It is the practice of heating freshly prepared food to boiling,
simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled
food.
_____________5. It is the practice of filling jars tightly with freshly prepared, but
unheated food. Such foods, especially fruit, will float in the jars.
Credits :
Empleo, lyka
Espiritu, julianne
garzon, maria eliza

introduction
activity #1-enrichment #1
activity #2-enrichment #2

guinoo, asel joy

Gutierrez, estella
himor, rona mae
jacinto, crystalline
lugpatan, poula alexis
daling, peter shaquelle
de ramos, angelbert
gobaliza jr., Rolando

assessment #1
activity #5
activity #4
activity #3
assessment #3-enrichment #3
guide card
assessment #2
encoder-front page-credits

Reference :
Notebooks, http://en.wikipedia.org/wiki/Sugaring, http://en.wikipedia.org/wiki/Food_preservation#Sugar,
https://www.google.com.ph/?gfe_rd=cr&ei=ICHaVJPJB6uL8QfDtYHQCw&gws_rd=ssl#q=marmalade,
http://www.acsedu.co.uk/Info/Alternative-Living/Self-Sufficiency/Sugar-in-Food-Preserving.aspx,
http://extension.psu.edu/food/preservation/news/2014/avoid-open-kettle-canning,
http://frugalliving.about.com/od/presevingfoods/f/What_is_Raw_Pack.htm,http://nchfp.uga.edu/how/general
/ensuring_HQ_canned_foods.html,http://www.wisegeek.com/what-is-open-kettlecanning.htm,http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00562C.pdf