The Preservation of FoodThe Preservation of Food

The Preservation of FoodThe Preservation of Food

1.1. proteinsproteins : very complex chemical : very complex chemical substances in living cells.substances in living cells.

1.1. ProteinsProteins give us energy.

WORD STUDY:WORD STUDY:

2.2. CarbohydratesCarbohydrates : chemical compounds : chemical compounds found in both animals and vegetables found in both animals and vegetables (e.g. sugars and starch).(e.g. sugars and starch).

2.2. CarbohydratesCarbohydrates are the main source of energy in our food.

3.3. vitaminsvitamins : chemical substances : chemical substances which are needed in small which are needed in small amounts for growth and health .amounts for growth and health .

3. Shortage of vitaminsvitamins can cause illness.

4.4. fungifungi (singular: (singular: fungus): fungus): simple simple non-flowering plants that cannot non-flowering plants that cannot make their own food.make their own food.

4. We eat some fungifungi, such as mushrooms.

5. Biological catalystscatalysts which are produced by yeast during fermentation) are known as enzymes.

6. Heat or gas is usually given off during the process of fermentationfermentation.

5. catalyst : a substance which helps or speeds up a chemical change without itself changing.

6. fermentation : the breaking down of a chemical substance with the help of a catalyst such as yeast.

7. The consumerconsumer complained about the increase in the price of meat.

7.7.consumer consumer : a person who uses, or : a person who uses, or eats, a product.eats, a product.

8.8. His presence His presence inhibitsinhibits me. me.

8.8. inhibitinhibit: slow down or hold back.: slow down or hold back.

9.9. When rain fall on When rain fall on sand, the sand sand, the sand absorbsabsorbs the rain. the rain.

9.9.AbsorbAbsorb :take in, usually moisture :take in, usually moisture or liquid.or liquid.

10.10. vacuumvacuum : space which has been : space which has been emptied of air or gas.emptied of air or gas.

11.11. sealedsealed : closed completely.: closed completely.12.12. airtightairtight : closed so that no air can : closed so that no air can

get in or out.get in or out.

10. Her death left a vacuumvacuum in his life.

11. It is a sealedsealed bottle.

12.It is an airtightairtight container.

13.13. partialpartial : not complete. : not complete. 14.14. Vinegar Vinegar : an acidic liquid produced by : an acidic liquid produced by

fermenting malt. fermenting malt.

13. If food is partiallypartially dehydrated, some water remains in it.

14. Preserving in vinegarvinegar is known as pickling.

15.15. sporesspores : cell produced by micro-: cell produced by micro-organisms to reproduce the organisms to reproduce the organism.organism.

15. A single sporespore often consists of several cells.

Word BuildingWord Building::

AdjectiveAdjective NounNoun

1.1. long long

2.2. warm warm

3.3. strongstrong

4.4. wide wide

5.5. broad broad

lengthlength

warmthwarmth

strengthstrength

widthwidth

breadthbreadth

VerbVerbNounNoun

1.1. heal heal healthhealth

AdjectiveAdjective NounNoun

1.1. dark dark

2.2. hard hard

3.3. black black

4.4. light light

5.5. thick thick

6.6. SweetSweet

7.7. wet wet

8.8. tight tight

darknessdarkness

hardnesshardness

blacknessblackness

lightnesslightness

thicknessthickness

sweetnesssweetness

wetnesswetness

tightnesstightness

AdjectiveAdjective NounNoun

1.1. soft soft

2.2. looseloose

3.3. bitterbitter

4.4. effectiveeffective

softness

looseness

bitterness

effectiveness

QUESTIONS ON THE TEXTAnswer these questions:a) What have yeast and mould in common?• Yeast and mould are both fungi.• They are micro-organisms which cannot make

their own food and live and grow on our food.

b) What is the principle behind all food preservation?

The principle behind all food preservation is to

make conditions dry and very cold and unsuitable for the growth and multiplication of micro-organisms.

c) How effective is the drying of fruit in the sun?

Drying of fruit in the sun reduces the moisture level to between 5% and 15% which is low enough to inhibit the growth of microorganisms.

d) How is food dried quickly in industry? food is dried quickly in industry By the

process of dehydration.

e) What have the processes of canning and bottling in common?

In canning and bottling, Food is vacuum-sealed in cans or bottles.

f) What effect does smoking have on food? Smoking causes partial dehydration.

a) Yeast a) Yeast andand mould are mould are bothboth fungi. fungi.b) Preserved food is b) Preserved food is notnot as good for you as good for you as fresh food.as fresh food.c) Food has to be boiled during the c) Food has to be boiled during the process of preservation by bottlingprocess of preservation by bottlingor canning.or canning.d) d) YeastYeast is a catalyst in the process of is a catalyst in the process of fermentation.fermentation.e) It is more difficult to kill spores than e) It is more difficult to kill spores than the micro-organisms themselves.the micro-organisms themselves.

TrueTrue and and FalseFalse Statements Statements::