LESSON ASSIGNMENT
LESSON 3
Food Preservation.
LESSON ASSIGNMENT
Paragraph 3-1 through 3-33.
LESSON OBJECTIVES
After completing this lesson, you should be able to:
3-1.
Identify major causes of food spoilage and
principles of food preservation.
3-2.
Identify chemical methods use to preserve food,
to include salt, sugar, sodium nitrate/sodium
nitrite, spices, vinegar, pickling, and
3-3.
Identify thermal methods used to preserve food,
to include smoking, drying, dehydrating, chilling,
freezing, canning, freeze dehydration, and
irradiation.
3-4.
Identify methods used to preserve fruits and
vegetables and facts concerning preparation
procedures and acceptable disinfection
procedures.
3-5.
Identify facts concerning legal and illegal uses of
food additives and a new method to preserve
acid fruits and vegetables.
SUGGESTION
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.
MD0703
3-1