Identification should include defining food processing and food preservation, and identifying methods, such as

• smoking
• salting
• sugar curing
• drying
• canning
• treating with nitrates and carbon dioxide
• freezing
• heating
• fermenting (both food and beverage)
• pickling (i.e., using acid with fruits, vegetables, and meats).

Process/Skill Questions:

Thinking

• Prior to refrigeration, how did people manage to preserve and/or package foods for extended use?
• How do the methods for preserving foods through the use of heat (e.g., vacuum packaging, reduced oxygen packaging [ROP]) compare with one another?
• What are the differences between canning and heat pasteurization?
• What are the major causes for nutrient loss in food preservation?
• How might one prevent nutrient loss during the preservation process?

Communication

• What do consumers need to know to evaluate food preservation and processing methods?
• What questions need to be answered in order to select the appropriate food preservation or processing method?

Leadership

• What skills and resources are needed for food preservation or processing?
• What criteria can be used for food preservation or processing?

Management

• What should the standards be in food preservation or processing?
• What resources affect food preservation or processing?