Food Management and Service Food Preservation Food preservation

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Food Management and Service

Food Management and Service

Food Preservation • Food preservation usually involves preventing the growth of bacteria, fungi (such

Food Preservation • Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other. • Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. • It also allow storage of food for future consumption without spoiling.

Brief History of Food Preservation • After the fire was discovered, cave dwellers dried

Brief History of Food Preservation • After the fire was discovered, cave dwellers dried foods faster and learned how to smoke meat. • The Ancient Romans used ice and snow to freeze and preserve food. • Dried foods were further preserve by the American colonies by smoking them or by pickling them in vinegar, spices and brine. • Salting, aside from two methods of preservation was employed during the early civilizations in Europe, North Africa and Asia. • Honey from bees and fruits were found to be used by the classical Rome as early as 17 th century to preserve not only the fruits but also meat.

Who are the Men Beyond Food Preservation? • Nicholas Appert – a candy maker

Who are the Men Beyond Food Preservation? • Nicholas Appert – a candy maker who became known as the “Father of Canning”. • Peter Durand – an Englishman in 1810 got a patent for preserving goods in containers made of glass, pottery, tin and other metals. • Louis Pasteur – known as the father of “Bacteriology”, in 1864 he found out the different causes of spoilage could stopped by proper sterilization. He studied the fermentation in milk, vinegar, wine and beer and discovered that fermentation could be of good use in foods too.

Who are the Men Beyond Food Preservation? • Anton Van Leeuwenhook – a dutch

Who are the Men Beyond Food Preservation? • Anton Van Leeuwenhook – a dutch scientist in 1600 who was to observe, draw and describe bacteria and other micro-organisms. • Lazzaro Spallanzani – an Italian naturalist in 1765, had shown that bacteria are not the product of spontaneous generation. • Thomas Kenpett – a canner in New York was the first who obtained a patent for tin plated cans. • Clarence Birdseye – developed the quick freezing method in 1920. Before that time, freezing was not an important method in preserving food.

Who are the Men Beyond Food Preservation? • Anton Van Leeuwenhook – a dutch

Who are the Men Beyond Food Preservation? • Anton Van Leeuwenhook – a dutch scientist in 1600 who was to observe, draw and describe bacteria and other micro-organisms. • Lazzaro Spallanzani – an Italian naturalist in 1765, had shown that bacteria are not the product of spontaneous generation. • Thomas Kenpett – a canner in New York was the first who obtained a patent for tin plated cans. • Clarence Birdseye – developed the quick freezing method in 1920. Before that time, freezing was not an important method in preserving food.

PRESERVE • P • R • E • S • E • R •

PRESERVE • P • R • E • S • E • R • V • E- romotes the nutritional status of the community since food is made available for the consumers. edirects one’s values from idleness and hostility to productivity. nables one to be economically independent since the family income is augmented. tabilizes price by equalizing food supply throughout the year. ncourages the optimum utilization of indigenous food source and patronage of locally made products. esolves the problems of food wastage. ends the idea that no one person should be getting hungry so long as he is willing to work. stablishes self-esteem and self-actualization in coming up with products of high quality

Basic Ingredients in Preserving Food • Sugar • Salt • Vinegar • Food additives

Basic Ingredients in Preserving Food • Sugar • Salt • Vinegar • Food additives

Basic Ingredients in Preserving Food • Sugar – crystalline substance obtained chiefly from sugar

Basic Ingredients in Preserving Food • Sugar – crystalline substance obtained chiefly from sugar cane and sugar beets. It is used as sweetening agent. Classification of sugar: • • Confectioner’s sugar Granulated sugar Brown sugar Panutsa

Basic Ingredients in Preserving Food • Salt – is a white crystalline compound containing

Basic Ingredients in Preserving Food • Salt – is a white crystalline compound containing sodium and chloride. It is used to season and preserve the food and is widely used in industrial food processing. Types of Salt: • Pure salt • Impure salt

Basic Ingredients in Preserving Food • Vinegar - is a sour liquid produced by

Basic Ingredients in Preserving Food • Vinegar - is a sour liquid produced by fermenting food containing acetic acid. Acetic acid in vinegar slows the growth of microorganisms. Vinegar is used in dressing salads, marinating fish and meat, pickling fruits & vegetables.

Basic Ingredients in Preserving Food • Food Additives – they are natural or synthetic

Basic Ingredients in Preserving Food • Food Additives – they are natural or synthetic substances added to food to preserve, enrich or color them. Common food additives include iodine put into salt to prevent goiter, baking powder added to dough to make it richer.

Kinds and Example of Food Additives • Preservatives – salt, sugar and vinegar. •

Kinds and Example of Food Additives • Preservatives – salt, sugar and vinegar. • Nutritional Supplement – iron, minerals and vitamins • Flavoring Agents – all spices and natural fruit flavors as well as artificial flavorings. Example of these are onions, garlic, vanilla and MSG or vetsin. • Coloring Agents – these are made of synthetic food colors resembling the real ones. Food colors are added to canned foods to replace the natural food color lost during processing.

Kinds and Example of Food Additives • Emulsifiers, Stabilizers, Thickeners and the like -

Kinds and Example of Food Additives • Emulsifiers, Stabilizers, Thickeners and the like - this group helps mix well and hold together ingredients in food preparation. Emulsifier – align (used in ice cream) Stabilizer – Pectin (used in salad) Thickeners – Gelatin (used in jams)

Kinds and Example of Food Additives • Acids and Alkalines – help maintain the

Kinds and Example of Food Additives • Acids and Alkalines – help maintain the chemical balance in some foods. The examples of acids and alkalines: Citric acid (for juices) Carbonic acid (for softdrinks)

Major Classification of Foods • Perishable foods – classification of food which is not

Major Classification of Foods • Perishable foods – classification of food which is not processed and have a shelf life of 60 days like meat, vegetable, fruits and milk. • Semi-perishable foods – food classification with a shelf life of 2 – 6 months as a result of a preservation method. • Shelf-stable foods (none perishable)– food classification with a shelf life of 6 months to 1 year. The examples of these are as follows: cereal grains, dehydrated pasta, frozen food, canned food and dehydrated vegetables.

Characteristics of Major Food Classification • Perishable foods – foods that readily spoil. -

Characteristics of Major Food Classification • Perishable foods – foods that readily spoil. - they contain more moisture - some are less moisture but they contain substances or Enzymes that can causes immediate biochemical changes resulting to spoilage.

Characteristics of Major Food Classification • Semi-perishable foods – can be stored within a

Characteristics of Major Food Classification • Semi-perishable foods – can be stored within a limited period time under ordinary condition. - may contain more moisture but usually those that are enclosed in thick skin or covering.

Characteristics of Major Food Classification • Shelf-stable foods (none perishable) - are foods that

Characteristics of Major Food Classification • Shelf-stable foods (none perishable) - are foods that can be stored for unlimited period of time. - less moisture kind of food - usually has firmer texture.

Spoilage of Preserve Foods • Food spoilage is the process of decaying in foods

Spoilage of Preserve Foods • Food spoilage is the process of decaying in foods by bacteria and other microorganisms. • Food spoils as a result of chemical changes and growth of microorganisms.

Types of Food Spoilage • Nutritive spoilage – deterioration or destruction of vital nutrients

Types of Food Spoilage • Nutritive spoilage – deterioration or destruction of vital nutrients of foods upon exposure in spoilage condition. • Aesthetic spoilage – destruction of natural appearance of foods. • Poisonous spoilage – development of toxic substances due to biochemical changes in foods rendering it unfit for human consumption.

Agents of Spoilage in Foods • Enzymes (chemical spoilage) – The word enzyme comes

Agents of Spoilage in Foods • Enzymes (chemical spoilage) – The word enzyme comes from the Greek word “en” meaning in and “zyme” meaning years. Enzymes continuously breakdown or split up organic compound in food into new food substance. • Microorganisms – bacteria, yeast, and molds are microorganisms. Some of this substances contributes to food spoilage. • Molds – cottonish and fuzzy appearance • Fungi and yeast – they are always present into air. • Bacteria – are microscopic, single celled-plants or animals.

Environmental Factors that Contributes Spoilage • Moisture – an increase or decrease in the

Environmental Factors that Contributes Spoilage • Moisture – an increase or decrease in the moisture content of food may cause spoilage. • Temperature – temperature not favorable to the preserved food may cause spoilage. • Light and Oxygen – light and oxygen bring about nutritive rancidity of fat in foods that produces changes in flavor and in color.

Environmental Factors that Contributes Spoilage • Moisture – an increase or decrease in the

Environmental Factors that Contributes Spoilage • Moisture – an increase or decrease in the moisture content of food may cause spoilage. • Temperature – temperature not favorable to the preserved food may cause spoilage. • Light and Oxygen – light and oxygen bring about nutritive rancidity of fat in foods that produces changes in flavor and in color.

Review Activity • What is food preservation? • Who are the Men Beyond Food

Review Activity • What is food preservation? • Who are the Men Beyond Food Preservation? • What are the basic ingredients in preserving food? • Why is it necessary to know the major classifications of food? • Enumerate three types of food spoilage • What are the factors that causes the food to spoil? • How important is food preservation in our daily living?