Outline should include defining food processing and identifying methods of processing food such as
- smoking
- salting
- sugar curing
- drying
- canning
- treating with nitrates and carbon dioxide
- freezing
- heating
- fermenting (food and beverage)
- pickling (use of oil and vinegar 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 impact food preservation or processing?