Management in Food and Beverage Industry

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Food and Beverage Management LESSON 2, ASSIGMENT 2 PREPARED BY: PREPARED FOR: DATE OF SUBMISSION: 21.05.2013 COURSES DIRECT DISTANCE EDUCATION LESSON 2 - ASSIGNMENT 1. For each of the three main methods of food preservation: • How do they work? (2-3 sentences) • List 5 foods that are well preserved using this method • List 5 foods that would not be well preserved using this method. Freezing is a method of preserving food by lowering the temperature to inhibit microorganisms’ development. This method has been used in Britain in early 1842 by immersion in ice salt brine. It was widely used commercially after the advent of mechanical refrigeration. The process of freezing food starts by dropping the temperature of the product under 0 Celsius degrees to approximately -18 Celsius degrees which seals the nutritive value, taste and freshness of the food. For quality frozen products the aliments must be as fresh as possible and to be processed in a clean envoirment. Best frozen foods are meats, poultry, fish, bread and baked goods. There are foods that during freezing will change texture, flavour or colour; these are fruits, potatoes, milk and dairy products, lettuce, cucumbers, celery, eggs, radishes.  Drying is a very old method of food preservation that works by removing the water from food, which stops the growth of bacteria. The water is usually removed by evaporation (sun drying, air drying, wind drying). Because bacteria needs water to survive, drying effectively kills them. By drying, the products lose some of the vitamins and nutrients, the consistency, colour, flavour. Using this method many types of fruits, vegetables, herbs, meat and fish can be consumed longer. Most of the fruits and vegetables can be dried, berries,

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