Paragraph 3-1 through 3-33.
After completing this lesson, you should be able to:
Identify major causes of food spoilage and
principles of food preservation.
Identify chemical methods use to preserve food,
to include salt, sugar, sodium nitrate/sodium
nitrite, spices, vinegar, pickling, and
Identify thermal methods used to preserve food,
to include smoking, drying, dehydrating, chilling,
freezing, canning, freeze dehydration, and
Identify methods used to preserve fruits and
vegetables and facts concerning preparation
procedures and acceptable disinfection
Identify facts concerning legal and illegal uses of
food additives and a new method to preserve
acid fruits and vegetables.
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.