Food Production and Preservation

This week, Grade 1s explored the different ways on how foods are processed and preserved. This is in line with some questions raised by the Grade 1s. " How are products from outside Japan kept fresh and safe? " - Shion "Are foods that can easily ripen or go bad transported by planes (to reach supermarkets fast)?" - Kallea "Do people consider seasons in storing and selling foods?" - An "Why are some foods frozen?" - Emma "Why are some foods kept in the refrigerators and some are not?" - Zion We started the week by finding out the meaning of processed foods. Grade 1s sorted natural from processed foods. We also looked at some examples of processed foods and how they are different from natural foods where they are originally from.

Then we uncover reasons why processing food is necessary, and how this is helpful and harmful to humans. We went further by trying out ways on how foods are preserved. Through the help of our experts at school, Ms Itzi and Ms Faye, we preserved some small fishes by freezing, pickling, salting and drying. Our salted and dried fishes are kept in an elevated place where sunlight can directly shine on them We are looking forward to seeing dried fishes next week.