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This guide explores various methods of food processing, showcasing how products like orange juice and snack foods are made. Key techniques include removal of outer layers, chopping, liquefaction, fermentation, emulsification, cooking methods, mixing, and pasteurization. By examining these processes, we can appreciate the transformation of raw ingredients into the foods we enjoy. Students are encouraged to select four processing methods for an illustrated dictionary project, highlighting the importance of these techniques in creating diverse food options. References for facts and images are essential.
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How did they do that? Objectives: Describe methods of food processing.
Step One – Skim this link to learn how an orange in Florida lands in your glass in Maryland. Grove to Glass
HOW STUFF WORKS • Step 2 – Check out this link to see a 1 minute peek at how this snack food is processed and produced.
Common food processing techniques include: • Removal of unwanted outer layers, such as potato peeling or the skinning of peaches. • Chopping or slicing e.g. diced carrots. • Mincing and macerating • Liquefaction, such as to produce fruit juice • Fermentation e.g. in beer breweries • Emulsification • Cooking, such as boiling, broiling, frying, steaming or grilling, deep frying, baking • Mixing • Addition of gas such as air entrainment for bread or gasification of soft drinks • Proofing • Spray drying • Pasteurization • Packaging Step 3 – Choose 4 of these methods to create an illustrated dictionary. Include references for facts and pictures. Save your work on a Word doc or Power Point slides and either print to Media Cannon 2 or save to Mrs D’s flash drive with your name in the file name.
Summary • Food processing techniques create new food choices.
