1. Food technology 8th grade 3rd partial

2. Contents Ways of cooking Food additives- page Food preservation Food spoilage

3. Investigation 15 pts Food additives Color, taste enhancers, preservants,thickners Food processing Bottling, canning, boxing, bagging Food preserving DRYING SALTING Include 1 picture LETTER #14 Grammar and Spelling graded.

4. Evaluation Exam 30 Quiz 10 2 cooking labs 20 Investigation 15 POSTER 15 Project 10

5. Nutrients Nutrients are found in the food we eat every day.Nutrients are used in: Formation and maintenance of tissues Well functioning of our internal organs Obtaining necessary daily energy All the activities our organism does. NUTRIENTS are : PROTEINS CARBOHIDRATES FATS VITAMINS MINERALS WATER

6. PROTEINS SUBSTANCES THAT ARE PART OF ANIMAL TISSUE SUCH AS BLOOD,SKIN,MUSCLES ETC SO AS VEGETABLE TISSUES;SEEDS,ROOTS,LEAVES. THE WORD PROTEIN COMES FROM THE GREEK WORD MEANING PROTEIOS THAT MEANS FIRST PLACE. PROTEINS ARE COMPLEX SUBSTANCES THAT HAVE: CARBON HIDROGEN OXYGEN NITROGEN

7. Food guide pyramid

8. Foods rich in protein From animalsFrom plants Beef peas Poultry beans Pork peanuts Seafood almonds Dairy products BEEF

9. Carbohydrates

10. SIMPLE CARBOHYDRATES COMPLEX CARBO. SUGARSCEREALS JELLIES,JAMS BEANS SODAS YUCA HONEYS PLANTAIN SWEETS CAMOTE

11. Carbohydrates are energy source for humans.We find them in grains,cereals and some tubers.They are the basic fuel for human body and they are needed for many body functions. Our brain uses a carbohydrate called glucose to function adequately. Carbohydrates have carbon,hydrogen and oxygen.

12. Carbohydrates functions They give energy for : 1. Physical activity 2.Body functioning 3.Give body temperature 4.Child’s growth 5. They save proteins stopping them to be an energy source and let them work on formation and repairment of tissues.

13. Fats Begin to study from here

14. Fats are made up of elements called grease acids.As carbohydrates they have carbon,hydrogen and oxygen. Fats are important for our organism’s function but must be taken in small amounts because eating too much of them and a sedentary life can cause many diseases. Fats can be saturated and nonsaturated. Saturated fats are solid and are found in food from animals. Nonsaturated fats are usually liquid and are found in vegetables like vegetable oil except for coconut and African palm oil who have lots of saturated fats. FUNCTIONS OF FATS IN ORGANISM They give more energy than carbohydrates and proteins. Serve as vehicles for vitamins that are water soluble. Help regulate body temperature.

15. Saturated Fats Greasy meats Shortening Sour cream Greasy cheeses Kidneys Cold meats Mayonese Liver Coconut oil African palm oil

16. NONSATURATED FATS OILS: OLIVE,CORN, SESAME,SUNFLOWER SOY Margarines

17. additives These are substances added to foods with certain purposes. They maintain nutritious quality so as taste, appearance and endurance. Additives need to be controlled under certain rules and must have a especial permission to be used. Excess of these can be dangerous.

19. additives Colors : used to recuperate colors of food so they are more attractive. Sweetners.: used to intensify the sweetness on foods.Can be natural or artificial. Aromatizer: used to intensify the odor of foods Thickners: used to add viscosity and density to foods Gelatinizer: Emulsifier:disolves substances and mixes others PH Regulator: regulates acidity of substances Preservants: makes food last longer Acidity Correctors Antioxidants.

20. Food spoilage Food spoils because of internal and external factors. Internal can be amount of acidity,sugar,or other ingredients in food. External factors can be heat,light, humidity,oxygen. Fermentation. Rancidity and putrefaction are ways of food spoilage.

21. Food spoilage Fermentation is the convertion of sugar into an acid or an alcohol. Yeasts,molds and bacteria are types of fermentation. Yeasts are microscopic fungi. There are 3 types of yeasts: BENEFICIAL YEAST:in food and drinks SPOILAGE YEAST PATHOGENIC YEAST –causes diseases: oral and vaginal infections.

22. Molds Are microscopic fungi. Formed by spores and when they fall into a piece of wet food it grows into mold. They grow on dead organic matter everywhere in nature and their presence is only visible when mold colonies grow. BACTERIA: microscopic organisms round, spiral,or rod shaped Grows in low acid foods like vegetables and meats. It grows in warmth and in moisture.

23. Putrefaction Is the process in which organic material is broken down into poisonous substances, with the formation of extreme bad smelling and tasting products. It is caused by bacteria,fungi,oxygen and moisture. Rancidity Is the chemical decomposition of fats,oils,and other lipids. Oxygen molecules interact with the structure of food in a way that can change the odor,taste,and its safety for consumption.

24. Food preservation Salting: meats, fish Salts stops growth of bacteria. It dries food substances. Drying : exposing food to sun and wind Pickling: food is put in vinegar Sugaring : sugar is added to food. Examples are jelly, jam, marmalade, syrup