Epp

• Food preservation


  The process of preventing food spoilage by creating conditions under which microorganisms cannot multiply and grow
• Different ways of preserving food

  • Drying
  • Freezing
  • Salting
• Drying


  1. Removal of moisture or water in food

  2. Can be natural (drying under the sun) or artificial (drying using equipment)

  3. Food should be turned once in a while for uniformity and equal dryness
• Drying


  • Oldest method of food preservation going as far back as the ancient Egyptians
• Natural drying


  Food is placed on flat containers and left under the sun to dry
• Artificial drying


  1. Food is put inside an equipment (oven) that uses artificial heated air with controlled temperature, humidity, and airflow

  2. Maximum drying temperature is around 50 to 62 °C

  3. High temperature may be used during initial drying to remove moisture as quickly as possible
• Drying


  • Only ripe fruits that do not show signs of decay should be prepared for drying
  • Vegetables need to be thoroughly cleaned and the nonedible portions must be removed before they are dried
  • Poultry and fish should be fresh; otherwise they will produce a bad odor even if they are already dried
• Freezing


  Turns food into solid state at very low temperature, completely different from refrigeration
• Salting


  • Uses salt, which can be rock salt or iodized salt, as its main preservative
  • Preserves food by osmosis, removing water from food
• Dry salting


  Putting salt in layers in a jar, pot, or tray to draw out the water content of the food
• Wet salting or brine salting


  1. Adding salt to boiling water, then mixing it until it dissolves

  2. Food is immersed in the brine solution when it has cooled
• Tools and utensils used in food preservation

  • Mixing tools (wooden spoon, tongs, ladle, turner)
  • Cutting tools (kitchen knife, shears, chopping board, peeler)
  • Measuring tools (measuring cup, measuring spoons)
  • Pressure cooker
  • Weighing scale
  • Salometer
  • Food processor
  • Blender
  • Containers (plastic, ceramic, glass)
• A project plan serves as a guide in accomplishing the tasks, following the procedures, and evaluating the output. It states the objectives, materials or tools, procedures, and evaluation.
• Research is conducted to determine the trends and demands for preserved food products. It may be in the form of interviews of resource persons engaged in food preservation business or questionnaires or surveys of target customers.
• Vacuum packaging is used for frozen food products.
• Labels provide important information about the preserved food products. The information or label in preserved food products shows the following: name or brand of the product, address of the producer, list of ingredients, weight, number of pieces, and nutritional information.
• Marketing strategies for selling preserved food products

  • Print media (advertisements on newspapers, magazines, brochures, and flyers)
  • Product display (joining or participation in fairs, exhibits, and bazaars)
  • Internet or online marketing (promotions on the internet through blogs, emails, and social networking sites)
• Daily transactions such as purchases and expenses in the food production should always be recorded and kept organized.
• Conducting a simple survey is important to determine the market trends, customers' preferences, and types of innovative finishing
• Sketching, shading, and outlining are done before enhancing finished products
• Sustainable development means improving the welfare of people in the present and the future, and using natural resources effectively and efficiently for people's well-being
• Requirements for packaging finished products

  • Protection
  • Durability
  • Appearance
  • Disposability
  • Cost
• Strategies in marketing finished products

  • Print media (newspapers, magazines, brochures, flyers)
  • Product display (exhibits, markets, bazaars)
  • Internet marketing (internet, emails, social networking sites)
• Business income


  Amount earned from the sale of the product or service after deducting the expenses incurred by the business
• Revenue


  Amount received in exchange for the products or services sold, calculated as selling price multiplied by items or products sold
• Expense


  Amount paid or to be paid in exchange of the products or services, such as transportation, utilities, and salaries
• Planning ideas for product expansion or creation of a new product

  • Product planning (enhancement, packaging, distribution/selling, adapting to current trends)
  • Budget or financial planning (developing effective strategies in managing capital or funds)
  • Market planning (review current market, assess target market's ability to buy, consider product promotion)
• Pliers


  • Long-nose and side-cutting
  • Used to bend, cut, and twist small objects and wires
• Screwdrivers


  • Flat-head and Phillips-head
  • Used to drive and remove screws
• Wire stripper


  • Used to remove insulation of wires from gauge
• Hammer


  • Used to pull and drive out nails
• Electric drill


  • Used to make holes on hard materials
• Soldering tools


  • Soldering gun and soldering iron
  • Used to make splices and tap connections of wires
• Common materials needed to make connections for electricity or telecommunications signal

  • Cables
  • Wires
• Electrical tape


  • Used to connect and protect electric wirings for insulation
• Male plug


  • Used to insert in a socket for making electric connections
• Finish in woodworking


  The final surface that protects and enhances the Wood
• Good-looking finish


  • Combination of surface condition and finishing treatment
• Functions of finishing


  • Protection
  • Decoration
  • Sanitation
  • Saleability
  • Care for the environment
• Protection


  The surface of the furniture shields it against destruction such as warping, cracking, shrinkage, and swelling