1. Cooling ia a process in which foods are kept at low temperature (0°C - 5 °C).
2. Examples of food preserved by cooling are vegetables, friuts, eggs, margarine, cheese and milk.
3. Freezing is a process in which food is cooled at a very low temperature (below 0°C) until it freezes.
4. Examples of food preserved by freezing are fish, meat, chicken, prwans, cuttlefish, meat balls and ice-cream.
5. Cooling and freezing can be done by keeping the foods in a refrigerator at home.
6. In the case of cooling, the idea is to slow bacterial action so that it takes food much longer (perhaps a week or two) to spoil.
7. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive.
8. Bacteria and fungi becomes active again when the food is taken out from the refrigerator.
9. Therefore, after taking out food from the refrigerator, it must be cooked or eated quickly before spoils.
10. The advantages of preserving food by cooling and freezing are :
a) the freshness a food is preserved.
b) nutrition content in the food is not destroyed
2. Examples of food preserved by cooling are vegetables, friuts, eggs, margarine, cheese and milk.
3. Freezing is a process in which food is cooled at a very low temperature (below 0°C) until it freezes.
4. Examples of food preserved by freezing are fish, meat, chicken, prwans, cuttlefish, meat balls and ice-cream.
5. Cooling and freezing can be done by keeping the foods in a refrigerator at home.
6. In the case of cooling, the idea is to slow bacterial action so that it takes food much longer (perhaps a week or two) to spoil.
7. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive.
8. Bacteria and fungi becomes active again when the food is taken out from the refrigerator.
9. Therefore, after taking out food from the refrigerator, it must be cooked or eated quickly before spoils.
10. The advantages of preserving food by cooling and freezing are :
a) the freshness a food is preserved.
b) nutrition content in the food is not destroyed
