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.

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.

MEAT

COLD MEATS

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.

MEAT CHARACTERISTICS

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.

HOW TO CHOOSE MEAT?

DAIRY 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

MILK AND ITS PRODUCTS

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.

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 MILKMost 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 MILKIts 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.

EVAPORATED MILK

CHEESE:It is the milk product made by coagulation.InMilk we find three types of proteins ; one coagulates by the action of an acid or ferment which is known as casein and the others are coagulated by heat and are albumin and globulin.In cheese made with whole milk we find cin,fats, vitamins and minerals. If we use skim milk the cheese will be poor in fats.Cream: Most of this product is fat. It is obtained by letting the milk still so the greasy part is separated . It has small amounts of proteins,carbohidrates,minerals and water.Butter: It has all the fat of the milk plus vitamins A and D.It is obtained by complete separation of fat from the rest of the milk.Cottage cheese: It is obtained from the heated serum of the milk.It has proteins such as albumin,globulin and vitamin B.

DONKEY’S MILK

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.

EGGS

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

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

vocabulary

VEGETABLESThese are the edible parts of plants. These can be :Roots: carrot,radishStems: celery and sparraghusLeaves: spinach,lettuce,cabbage,mustardFlowers: coliflower,brocoli,loroco,squash flower,izote flower.Fruits: tomato,eggplant,cucumber,pepper,pataste.NUTRITIOUS VALUEThey 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.

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.

HOW TO CHOOSE VEGETABLES

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.

FRUITS

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.

CEREALS

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.

LEGUMES

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.

ROOTS AND TUBERS

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

FOOD PRESERVATION

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

In groups of 3 and only 1 of 4 students make

an album of Food preservation with these items :

1. DRYING2. SUGARING3. PICKLING4. SALTING # Define these , # give extra information besides definition # give examples # include 1 or 2 picturesEach item in a separate page.Printed or hand written

Food preservation 20

points

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

EVALUATION