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Week 10_Food and Agriculture

English 1

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By Monalisa Pasaribu
Del Institute of Technology
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Today’s agenda
• Review
• Food preservation

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• Doing a presentation on food preservation

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Let’s have a quick test!
The principle behind food preservation is to slow down
the (1) ________ of bacteria which could potentially cause
(2) ____________ or to kill bacteria completely. In addition,
enzymes which cause food to discolor or decay can be
(3)_______ in certain food preservation methods. Preservation
modifies the (4)________ which favor bacteria or enzyme
activity.

Activity Conditions Destroyed Disease

(1) (4) (3) (2)
Ways of food preservation
1. Refrigeration and freezing
2. Canning and sealing
3. Dehydration
4. Salting
5. Pasteurization
6. Fermentation
7. Chemical preservation
Delivering a presentation
A simple step in a presentation:
1. Introduction - Introduce yourself and your topic
2. Body - Deliver your presentation
3. Conclusion - Thank the audience and welcome any
question
 SALTING
Salting is the preservation of food with dry edible salt.
This is an alternative method in food preservation. Fish, meat
(bacon) and vegetable such as runner beans and cabbage are
some of the food that people usually preserved using salt.
Salting is used because most bacteria, fungi and other
potentially pathogenic organisms cannot survive in a highly salty
environment. They cannot live due to the hypertonic nature of
salt. Any living cell in such an environment will become
dehydrated through osmosis and die or become temporarily
inactivated.
In a form of a presentation
Parts of presentation Content
Introduction Good morning ladies and gentlemen, I am ___, today I
will give a presentation about food preservation. My
topic is Salting. Do you know what salting is?
Body Salting is the preservation of food with dry edible salt.
This is an alternative method in food preservation. Fish,
meat (bacon) and vegetable such as runner beans and
cabbage are some of the food that people usually
preserved using salt. Salting is used because most
bacteria, fungi and other potentially pathogenic
organisms cannot survive in a highly salty environment.
They cannot live due to the hypertonic nature of salt.
Any living cell in such an environment will become
dehydrated through osmosis and die or become
temporarily inactivated.
Closing So, it is now clear that salting can be used as one
method for preserving food. Now I come to the end of
my presentation. If you have any questions or
comments, please ask. Thank you for your attention!
Notes in a presentation
• Engage with your audience
• Make your presentation as interesting as you can
• Don’t read your slides, audience can read
• Google for more tips on how to give a presentation like a pro
Before we practice…
• Do this method matching
Method
Food preservation Answer Method
A. Refrigeration 1. Boling to between 62.8 degree Celsius – 72.8
and freezing degree Celsius
B. Canning and 2. Benzoates, nitrites or sulphites stop bacterial
sealing activity
C. Dehydration 3. Boiling food and sealing in a container
D. Pasteurization 4. Yeast produce alcohol to kill bacteria
E. Fermentation 5. Cool condition slows the activity of bacteria
F. Chemical 6. To dry the food in order to kill bacteria
preservation
Practice
• Choose one of the method for food preservation applied to
one kind of food
• Present your method to the class
Unit checklist
Assess your progress in this unit!
I can understand some articles related to food and agriculture

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• I can differentiate the use simple past tense and present
perfect tense in the

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• I can do a simple presentation with the topic of food
preservation

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 Next week

PLASTIC

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Source
• Glendinning, E. H., Lansford, L., & Pohl, A. 2013. Oxford English
for careers: technology for engineering & applied sciences

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(special edition) student’s book, Oxford : Oxford University
Press

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