Page 153 - SK Year 6 Science DLP

FOOD PRESERVATION
FOOD PRESERVATION
PENGAWETAN MAKANAN

Let`s
Let`s
Remember FOOD PRESERVATION
Remember

FOOD

PRESERVED
Preventing or delaying UNPRESERVED

PURPOSE microorganisms’
life processes
Action of
microorganisms

Preservation Importance
Methods Becomes

Spoilt
1. Boiling 1. Overcome food shortage.
2. Pickling 2. Some food produced
3. Vacuum packing by one country can be
4. Drying enjoyed in other countries.
5. Freezing and 3. Seasonal food is always
cooling available.
6. Salting 4. Easy to store and
7. Waxing transport.
8. Canning and 5. Can be stored longer and
bottling meet the demands for
9. Pasteurisation food supply throughout
10. Smoking the year.

CHARACTERISTICS OF SPOILT FOOD

Changes colour to black, Unpleasant
becomes mouldy, and frothy smell

Tastes sour Slimy

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