PROCESSING FOOD

1. PROCESSING FOOD.
TERMINOLOGY:
1. Process – This is when something is changed into a different form.
2. Preserve – This is when food is processed so that it stays in its original state.
3. Micro-organisms – These are tiny living creatures that are too small for us to see without a microscope.
4. Indigenous people – are the original or first people to live in a country.
5. Mould – these are different types of fungus that grow on food.
6. Yeasts – These are tiny living creatures that attack fresh foods that contain sugar.
7. Evaporates – This is when water changes to water vapour.
8. Hygienic – This means that you keep the food clean and safe for people to eat.
Why do we process food:
Ø To change their flavour (What they taste like) or texture (what they feel like in your mouth) or appearance (what they look like)
Ø To preserve them (make them last longer)

ü People need fresh food such as fruit, vegetables, meat, fish and eggs in order to stay healthy.
ü Most fresh food rots quickly.
ü Rotten food smells and tastes bad and can be poisonous.
ü Bacteria, mould and yeast are micro-organisms that make food rot.
ü Some moulds are useful and can be used to cure illnesses e.g. The first antibiotic called Penicillin was made from mould.
ü Yeast is used to make bread, wine and beer.
Ways of preserving food:
ü Ancient people all over the world found ways to make food last longer.
ü There were times when they would have plenty of food from hunting, gathering wild plants or harvesting crops, etc.
ü These people preserved the food for times when they could not find or grow enough food.
Different ways of preserving food:
o Making cheese from milk.
o Drying meat, fish, grains and fruit.
o Salting meat and fish.
o Hanging meat over fires to preserve with smoke.
o Making wine, beer, and other alcoholic drinks from fruit, vegetables and grains.