PERFORMANCE TASK
T.L.E (H.E)
Ivy Gomez
Grade 6-Ruby
A. KINDS OF FOOD PRESERVATION
1. DRYING
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated).
Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.
2. SALTING
Salting is a method of preserving food, that was more common before modern refrigeration.
Salting preserves food by drawing water out of the food, preventing bacteria growing and spoiling
the food. The food is surrounded in salt and left in a cool dry place.
3. FREEZING
Most commercial freezing is done either in cold air kept in motion by fans (blast freezing) or by
placing the foodstuffs in packages or metal trays on refrigerated surfaces (contact freezing). For
freeze-drying, see dehydration.
4. BRINE SALTING
Dry salting is used to draw the moisture out of food, which helps to reduce the growth of
unwanted bacteria. Brining is a wet cure equivalent of dry salting.
5. CANNING
The three scientifically tested and approved methods of canning for home food preservation are
pressure canning, water bath canning, and atmospheric steam canning. These methods heat food
in sealed jars until the food is hot enough to destroy spoilage organisms
6. SUGARING
Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating
a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the
form of table or raw sugar, or it can be dense liquid saturated with sugar such as honey, syrup, or
molasses.
A. MEASURING TOOLS
1.MEASURING CUPS- A measuring cup is a kitchen utensil used primarily to measure the
volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for
volumes from about 50 mL (2 fl oz) upwards.
2.MEASURING SPOON-A measuring spoon is a spoon used to measure an amount of an
ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic,
metal, and other materials. They are available in many sizes, including the teaspoon and
tablespoon.
3.MEASURING JUG- A measuring jug is cup that has markings for measuring liquids when
cooking.
B. CUTTING TOOLS
1.FRENCH KNIFE-A chef's knife (also called a French knife) has a broad, tapered shape and a
fine sharp edge. Its blade ranges in length from 6 to 12 inches and measures at least 1-1/2
inches at the widest point.
2.PARING KNIFE-A paring knife is small, short-bladed knife (as for paring fruit)
3.SPIRAL CUTTER-Spiral vegetable slicers (also known as spiralizers) are kitchen appliances
used for cutting vegetables, such as zucchinis (to make zoodles), potatoes, cucumbers,
carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used as an
alternative to pasta.
C. KITCHEN EQUIPMENT
1.FRYPAN-A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and
browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides
that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle
opposite the main handle.
2. GAS STOVES - A gas stove is a stove that is fuelled by combustible gas such as syngas,
natural gas, propane, butane, liquefied petroleum gas or other flammable gas. Before the
advent of gas, cooking stoves relied on solid fuels such as coal or wood.
