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What else can I help you with?
Who invented the quick frozen food in 1924?
Clarence Birdseye was the person who invented and developed a quick freezing method for preserving foods. Quick frozen foods using his method were first sold in 1930.
Can you get nutrients from food preserved?
Yes. While some nurients may be lost in preserving, most are still there. Preserving could be canning, freezing, or drying foods.
How did freezing foods begin?
Ice and snow were used to preserve food when they were available
How do salting curing and irradiating work?
salting canning drying irradiating boiling curing and freezing are all methods of preserving foods
Why freezing preserve vegetables?
it doesnt completely destroy them but there is not as many after you have frozen it
Name three traditional methods of preserving foods and give an example for each method?
the methods are:Pasteurization SterilizationRadiationsThe word traditional makes one think that these things or actions were done for years by someone who past the knowledge on to others and all methods would be widely used the three methods above are to recent to be considered traditionalinstead I would respectfully submit drying as in parched corn,freezing as practiced by the inuits, salting as in salt pork.
What are common method of food preservation?
Freezing is a very common method of food preservation. Canning is another method that is often used. You can also dry, or vacuum seal foods to preserve them.
Ways in preserving malunggay?
what are the foods that we can get from malunggay? what are the foods that we can get from malunggay?
What are the common methods of food preservation?
Freezing is a very common method of food preservation. Canning is another method that is often used. You can also dry, or vacuum seal foods to preserve them.
Are freezing foods contain more calore than normal?
No, freezing foods has no effect on the caloric content of the food.
Wahat are the advantages of preserving foods?
They keep longer!
What are the ways of preserving foods?
Adding carbon dioxide, decreasing oxygen. Bottling. Canning. Cooking in sugar, and storing. Curing. Drying. Freezing. Irradiating. Jellying. Pickling. Potting, and sealing with fat. Preserving in alcohol or syrup. Refrigerating. Salting. Smoking. Stewing, and jugging in brine or gravy. Vaccum-packing.
