Back to: Pre Vocational Studies Primary 6
Welcome to class!
Hello my preserving student! I’m delighted to have you back for another practical and interesting lesson. Today, we’re going to continue our exploration of “methods of preserving farm produce,” focusing on “frying and refrigeration.” These are two very different but important ways to keep food fresh. It’s like having two different tools in your toolbox, each useful for different jobs! Let’s begin!
Method of Preserving Farm Produce produce; frying and refrigeration
As we’ve discussed, preserving farm produce is essential to avoid waste and ensure food availability. Today, we’ll learn about frying and refrigeration.
- Frying (as a Preservation Method):
While we often think of frying as a cooking method, it can also be used for preservation, especially for certain types of food.
- How it works: When food is fried, the high temperature of the oil removes moisture from the food. This reduction in moisture inhibits the growth of microorganisms that cause spoilage. The oil itself also acts as a barrier against air and microorganisms.
- Examples:
- Meat and Fish: Frying can be used to preserve meat and fish, especially in forms like “kanda” (fried cow skin) or fried fish. The food is often fried until it is quite dry and crispy.
- Plantain and other vegetables: Frying can be used to make chips or crisps from plantain, potatoes, and other vegetables.
- Advantages of frying for preservation:
- It can extend the shelf life of some foods.
- It adds flavor and changes the texture, making the food more appealing.
- Disadvantages of frying for preservation:
- It adds a lot of fat to the food, which can be unhealthy if consumed in large quantities.
- It can destroy some nutrients.
- It doesn’t preserve all types of food equally well.
- Refrigeration:
- This method involves storing food at cool temperatures (typically between 1°C and 4°C or 34°F and 40°F).8 The low temperature slows down the growth of microorganisms and the activity of enzymes that cause food to spoil.
- How it works: Food is placed in a refrigerator, which uses a cooling system to maintain a low temperature.
- Examples: Fruits, vegetables, milk, meat, fish, eggs, and cooked leftovers.
- Advantages of refrigeration:
- It can significantly extend the shelf life of many foods.
- It preserves the nutritional value of food better than many other methods.
- It’s a convenient and widely available method.
- Disadvantages of refrigeration:
- It requires electricity or another power source.
- It doesn’t preserve food indefinitely. Food will still spoil eventually, even in the refrigerator.
- Some foods are not suitable for refrigeration, as it can affect their texture or flavor (e.g., bread can become stale).
Let’s use some examples. People often fry plantain to make plantain chips, which can be stored for a few days. We keep milk in the refrigerator to prevent it from going sour quickly.
So, to summarize, frying and refrigeration are two distinct methods of preserving farm produce. Frying uses hot oil to remove moisture and cook food, while refrigeration uses cool temperatures to slow down spoilage.14
Evaluation
- How does frying help to preserve food?
- How does refrigeration help to preserve food?
- Can you give an example of a food that is often preserved by frying?
- Can you give an example of a food that is typically preserved by refrigeration?
Excellent! You’re doing a fantastic job! I’m so proud of your learning. Remember, choosing the right preservation method depends on the type of food and how long you need to store it. Keep up the amazing work!
School Owner? Looking for ready-made content and tools to save time and grow easily? Book a free demo session nowGet more class notes, videos, homework help, exam practice on Android [DOWNLOAD]
Get more class notes, videos, homework help, exam practice on iPhone [DOWNLOAD]