1. SELECTION,PREPARATION AND CONSERVATION OF FOOD
9TH GRADE Technology

2. AFTER OUR MEATS,VEGETABLES,FRUITS,ETC ARE PRODUCED THEY GO THROUGH A LOT OF MODIFICATIONS LIKE BEING DECOMPOSED OR RANCID.THEY ALSO GO THROUGH INDUSTRIAL PROCESSES LIKE EVAPORATION ACIDIFICATION OR SMOKED. THIS CAN ALTER ITS NUTRITIOUS STATE AND HYGIENE.

3. MEAT
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. 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.

4. COLD MEATS

5. MEAT CHARACTERISTICS
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 BAD.
CONSISTENCY: AFTER THE ANIMAL IS KILLED THE MUSCLES ARE VERY RIGID BUT FEW HOURS LATER IT GETS SOFT. 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.

6. DAIRY PRODUCTS

7. MILK AND ITS 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

8. CURD MILK: Microorganisms are added to it to make it clot
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
People that can’t tolerate lacthose in milk can eat these products.

9. EVAPORATED MILK POWdERED MILK
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 MILK
Most 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 MILK
Its 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.

10. Artesanal production
Our country is mostly rural .The main activity is agriculture and raising cattle.Every farm processes milk .
Daily ,the milk is placed in a big recipient where it is still for 1 hour. The cream is recollected.
Microorganisms in pill or liquid are added and its still for 1 hour. Milk clots .
Serum is formed and taken out.
The curd is formed and it’s cut with a knife . It can be kneaded to make “cuajada” or placed in a special container to make cheese.
So in this process we obtain cream ,curd (cuajada), and cottage cheese (requeson) from the serum.

11. CHEESE:It is the milk product made by coagulation.In
Milk 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 zinc,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.

12. DONKEY’S MILK

13. VEGETABLES
These are the edible parts of plants. These can be : Roots: carrot,radish Stems: celery and sparraghus Leaves: spinach,lettuce,cabbage,mustard Flowers:,loroco,squash flower,izote flower. Fruits: tomato,eggplant,cucumber,pepper,pataste. NUTRITIOUS VALUE They 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.

14. CEREALS
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.

15. LEGUMES
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.

16. ROOTS AND TUBERS
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.

17. HONDURAN PICKLE 1 glass jar –big 2 kitchen cloths boiling pots
2 medium size onions
1 garlic clove carrot ¼ coliflower big plastic bowl
¾ bottle of vinegar apron
½ bag of purified water
Salt, cummins,sugar
Sour orange
Raw Jalapeño peppers
Jar sterilization
THE GLASS JAR MUST BE WASHED THROUGHLY AND BOILING WATER MUST BE POURED IN IT.
Boil kitchen cloths.

18. Procedure 1. Sterilize jar and lid.
2. Cut onion in long pieces . Place it in boiling water for 1 minute .Sieve it and place it on a dry towel.
3.Cut carrot in long pieces. Place it in boiling water for 3 minutes. Sieve it and place it on a dry towel.
4. Cut coliflower in small pieces. Place it in boiling water for 3 minutes. Sieve it and place it on a dry towel.
5. Place cummins, salt,sugar ,and garlic at the bottom of the jar. Add vegetables and slices of jalapeño. Add ¾ of vinegar in the jar and ¼ of water.

19. VINEGARS

20. VINEGARS
Vinegar is a liquid consisting of acetic acid ,water and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol. Vinegar is now mainly used as a cooking ingredient, or in pickling. it has historically had a great variety of industrial, medical, and domestic uses.
Commercial vinegar is produced either by a fast or a slow fermentation processes. Slow methods are used in traditional vinegars where fermentation proceeds slowly over a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria. 

21. VINEGAR
Vinegar can be made from just about any food that contains natural sugars. Yeast ferments these sugars into alcohol, and certain types of bacteria convert that alcohol a second time into vinegar.  Acetic acid is what gives vinegar its distinct tart taste.
Pure acetic acid can be made in a laboratory; when diluted with water, it is sometimes sold as white vinegar. However, acetic acids created in labs lack the subtle flavors found in true vinegars.
Vinegars can be made from many different foods that add their own tastes to the final products, but additional ingredients, such as herbs, spices, or fruits, can be added for further flavor enhancement.

22. WHITE VINEGAR
This clear variety is the most common type of vinegar in American households. It is made either from grain-based ethanol or laboratory-produced acetic acid and then diluted with water.
Apple Cider Vinegar
Apple cider vinegar is the second-most-common type of vinegar in the United States. Apple cider vinegar is best for salads, dressings, marinades, condiments, and most general vinegar needs.
Wine Vinegar
This flavorful type of vinegar is made from a blend of either red wines or white wines and is common in Europe, especially Germany. 
Rice Vinegar
Clear or very pale yellow, rice vinegar originated in Japan, where it is essential to sushi preparation. Rice vinegar is made from the sugars found in rice, and the aged, filtered final product has a mild and delicate TASTE .

23. Study up to here for exam.
Cane Vinegar
This type of vinegar is produced from the sugar cane and is used mainly in the Philippines.  
Coconut Vinegar
This staple of Southeast Asian cooking is made from the sap of the coconut palm and is especially important to Thai and Indian dishes.
Raisin Vinegar
This slightly cloudy brown vinegar is traditionally produced in Turkey and used in Middle Eastern cuisines.
Study up to here for exam.

24. SYRUP For a very fluid consistency boil 2 cups water and 1 of sugar.
For a normal consistency boil 1 cup of water and 1 of sugar.
For a thick consistency boil 1 cup of water and 2 of sugar.
If the fruit is small do not cut it. If big ,you can halve it,slice it or cut it in big cubes.
Add fruit to syrup that has boiled for ten minutes and cook it for 6 minutes.
Place the fruit in a jar and fill it up with the syrup until all the
fruit is covered.
Place thin cloth on top and after 24 hours put on the lid.

25. MARMALADE
MARMALADE : Thick preserve made with citrus fruits that are usually shredded.
PROCEDURE:
Shred , cut or blend fruit.
Cook it in very small quantity of water at low temperature.Sieve it .
Measure the fruit in cups and place it in a pan with the same amount of sugar.
Cook it at medium heat until it forms a ball when marmalade is placed in a cup of water.
Remove foam with a spoon at all times.
Pour it hot in a sterilized jar up to the top and place a thin cloth on top for 24 hours. Then put the lid.

26. JELLY
Preservation done by boiling the juice of the fruit and sugar until it has a semisolid consistency.
PROCEDURE:
Shredded or cut fruits. Measure them in cups.
Boil them in ½ quantity of water
Sieve this juice .
Measure it in cups and add same amount sugar ; plus 1/2 cup more will be added.
Put it in the stove and do not stir it.
Remove foam with a spoon as it appears.
Cook it until a ball is formed when jelly is dropped in a cup of water.
Pour it hot in a sterilized jar up to the top and place a thin cloth on top for 24 hours.Then put the lid.

27. EVALUATION Vegetable preservation video 20pts 2-3 min( done couples)
Process- all steps shown pts
Text or voice included pts
Taste pts
Fruit preservation video pts min.
Process 10
Text
Taste
Edible plants album: pts.
Scientific name
5 roots, flowers, seeds, stems ,herbs
presentation : 5 pts
Information: .4 each
Sample : .4each
Information : if its food, cold beverage ,tea or medicine .
Include title ,subtitles ,precise information and 2 – 3 pictures Color contrast and letter size.