std 6 chapter 4 note

7/30/2019 std 6 chapter 4 note

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1. ______________________________________________Berbau busuk

2. ______________________________________________Berubah tekstur (isi lembik)

3. ______________________________________________Berubah warna (mata merah)

1. ______________________________________________Berbau busuk

2. ______________________________________________Berlendir dan melekit

3. ______________________________________________Rasa yang tidak enak

3. Food becomes spoilt because of the action of microorganisms such as

________________________ and ___________________________.

4. Microorganisms are most active in _________________, ____________________ and

______________________ conditions.

5. Damp food such as ________________, _____________________ and ________________________

turns bad faster than dried food because the ____________________________________ in

the food helps microorganisms to grow.

Condition formicroorganisms to

grow


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EXAMPLE 2: FILL IN THE BLANKS WITH CORRECT ANSWER

1. ____________________________________ can spoil food

2. _____________________________________ has unpleasant taste

3. When the food is spoilt, its original flavour ______________________________ andtaste are damaged

4. Microorganisms need air, ____________________________ and nutrients to grow

5. Microorganisms is the cause of ____________________________________.

EXAMPLE 3: ANSWER THE QUESTION BELOW

The diagram below shows some types of food left on a table for a week.

a) State the observation that can be made for each type of food below:

a. Rice: ________________________________________________________

b. Milk: ________________________________________________________

c. A slice of bread: ________________________________________________

b) What causes the food become spoilt?

______________________________________________________________________________________

c) State three conditions for the above in (b) to grow

a. ____________________________________________________________________________

b. ____________________________________________________________________________

c. _____________________________________________________________________________

d) Based on the diagram, what conclusion can be made?

______________________________________________________________________________________

Texture microorganisms water spoilt food food spoilage


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4.2 The Concepts of Food Preservations.

Drying can prevent the growth of microorganismsbecause microorganisms cannot grow without water

During boiling, all bacteria and fungi are killed

Food is placed in a refrigerator at temperatures between 0 oC and 5 oC

Microorganisms cannot grow without air.

A process of handling the food that can slow down ______________ and make it ______________

Proses pengurusan makanan yang boleh melambatkan kerosakan dan menjadikan makanan tahanlebih lama

Food Preservation

(Pengawetan Makanan)

Drying

Remove water contained in the food activity to

prevent the growth of bacteria through drying

the food under the sun , over the fire , in oven or

hot air

Meat, fish,

fruit

BoilingFood is heated up or cooked at high temperature

to kill microorganisms

CoolingLow temperature to slow down the growth of

microorganisms

Vacuum

Packing

Food is sterilised and packed in air tight

container or packages, air is drawn out to make a

vacuum

PicklingPlace food into solutions such as vinegar, olive oil,

salt or sugar to kill the bacteria in it.


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Food is kept at very low temperature, as low -15 oC

The very low temperature prevent the growth of microorganisms. Microorganisms become active again when the food is taken out

from the refrigerator. So, the food must be cooked or eaten quickly

before it becomes spoilt.

This methods involve the process of heating food to kill

microorganisms and storing it in airtight containers Canning and bottling enables food to be kept for a very long period up

to a few years

This method can increase the shelf life of food

FreezingKeeping food a very low temperature to slow

down the growth of bacteria.

Canning &

Bottling

Involves processes like sterilising, boiling and

sealing

PasteurizationFood is heated to 72 Deg C for 15 seconds and

then followed by rapid cooling at below 10

deg C. This can may sterilise and retain the

original taste and nutritional value of food

SaltingApply a lot of salt on meat, vegetables or eggs,

then put them to dry or soak in salt solution

SmokingThe combination of smoke and heat to dry the

food. The heat from the smoke dries the food

without cooking it.

WaxingFood are waxed to prevent food from becoming

dry, rotten or contaminated by microorganisms.

std 6 chapter 4 note

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