Preserving the Season's Bounty Introduction

Preserving the Season's Bounty Introduction

Year 11 Technology Food Preservation & Processing New Zealand Context

Think-Pair-Share: Why Preserve Food?

Think: Why do we preserve food? What happens if we don't preserve food? Pair: Discuss with a partner Share: Present ideas to the class

What is Food Preservation?

Processes used to slow down or stop food spoilage Extends shelf life beyond natural limits Maintains nutritional value and safety Enables food storage for future use Critical for reducing food waste

The Science Behind Food Spoilage

Why is Food Preservation Important?

{"left":"Reduces food waste and saves money\nMaintains nutrition and food safety\nExtends seasonal availability year-round","right":"Supports food security and emergency preparedness\nEnables global food trade and distribution\nPreserves cultural food traditions"}

Common Preservation Methods

Freezing - slows molecular movement Drying/Dehydration - removes moisture Canning - heat treatment in sealed containers Fermentation - beneficial bacteria preserve food Pickling - acid environment prevents spoilage Smoking - heat and chemicals preserve meat/fish

New Zealand Preservation Traditions

What preserved foods are popular in New Zealand? How do different cultures in NZ preserve food? What seasonal produce do Kiwi families commonly preserve? How does geography influence our preservation methods?

Looking Ahead: Our Preservation Journey

Next lessons: Detailed study of each preservation method Hands-on practical preservation activities Technology and equipment used in food processing Designing our own preservation outcomes Connecting to hospitality and food science careers