SELECTION,PREPARATION AND CONSERVATION OF FOOD

1. SELECTION,PREPARATION AND CONSERVATION OF FOOD 9TH GRADE HOME ECONOMICS

2. 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.

3. 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.

4. COLD MEATS

5. 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.

6. 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.

7. DAIRY PRODUCTS

8. MILK AND ITS PRODUCTS In our country wegetmilkfromcows ,donkeys and goatsbutmostlyfromcows.Liquidmilk can be modified in severalwaysto preserve it. • Wholemilk:it has allitselements • PasteurizedMilk:Pasteurizationistheonlytechniquethatdestroysmicroorganismwhichmakepeoplesick. • Fortifiedmilk: Vitamins A and D are addedtohelp in thenourishment of certaingroups of peoplelikesickpeople, babies and toddlers. • Skimmilk:Itdoesn’thavefatsnorvitamin A nor D

9. CURD MILK: Microorganisms are addedtoittomakeitclot. Wegetcuajada,yogurt,cottagecheese.It has tiamine,protein and riboflavineas the original butwithlessvitamin A. • Peoplethatcan’ttoleratelacthose in milk can eattheseproducts.

10. EVAPORATED MILK Itisusuallyfound in cans and lasts a longperiod of time. 1/3 of itswatercontent has been removed. Theheatingprocess in thismilkeliminatesitsvitamins C and B,itchangesitsproteins so as itsflavor. CONDENSED MILK Mostpart of itswater has been removed and lots of sugarhavebeenaddedincreasingitsenergeticvalue and stoppingthedevelopment of microorganisms POWdERED MILK Itswatercontent has been removed totally.Itsstorage and handlingmakesitcheaper .Sinceitsmicroorganismscan’t reproduce withoutwaterthistype of milklasts so muchlongerthantheothers.Butbecause of alltheprocessthismilktakesitspriceishigher.

11. CHEESE:Itisthemilkproductmadebycoagulation.In Milkwefindthreetypes of proteins ; onecoagulatesbytheaction of anacidorfermentwhichisknown as caseinand theothers are coagulatedbyheat and are albuminand globulin. In cheesemadewithwholemilkwefindcin,fats, vitamins and minerals. Ifwe use skimmilkthecheesewill be poor in fats. Cream: Most of thisproductisfat. Itisobtainedbylettingthemilkstill so thegreasypartisseparated . It has smallamounts of proteins,carbohidrates,minerals and water. Butter: It has allthefat of themilk plus vitamins A and D.Itisobtainedby complete separation of fatfromtherest of themilk. Cottagecheese: Itisobtainedfromtheheatedserum of themilk.It has proteinssuch as albumin,globulin and vitamin B.

12. DONKEY’S MILK

13. EGGS There are differenttypes of eggsthat can be eaten:hen,duck,geese,turkey,turtle,iguana and others. Theegg has fourparts : shell,yolk,eggwhite and air chamberor air cell. SHELL:Itis a hard,porouscoveringwith a protectivelayeroutsidecalledthecuticle.Wheneggs are washedthey lose thecuticle and the open pores are exposedtothecontamination of the interior of theegg. AIR CELL:Itis a bag found in the extreme of theeggswhichexpandswhentheeggisold.

14. 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.

15. POULTRY

16. vocabulary • Poultry:chicken,turkey,geeseor 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

17. 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,squashflower,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.

18. 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.

19. 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.

20. 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,precookedcereals,cornflakes,oils and starches. Since they have lots of carbohydrates they are an excellent source of energy.

21. LEGUMES • These are plants that grow in pods.The grains are eaten fresh or dried.Some are eaten with shell like the green chinesebean.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.

22. 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.

23. 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

24. 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

25. Food preservation 20 points • In groups of 3 and only 1 of 4 students make an album of Food preservation with these items : • DRYING • SUGARING • PICKLING • 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

26. EVALUATION • Christmas craft : 25 pts • Poster : 15 pts. • 1cooking lab:10pts • Album - food preservation 20 pts.