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Book 24: Preserving Food: Processes in Food Storage

Levels: 3-4
Contextual strands: Material world icon. Material world

Synopsis

Although children may be very familiar with food that has been preserved, they may be unaware of what this actually means. This book looks at the need for food preservation (rokiroki kai) and some of the natural, traditional, and commercial methods of preservation that people use for food storage (whakaputu).

The way we preserve food involves making physical and chemical changes to it, some of which are reversible and some of which are not. This book provides an introduction to the nature of change that food undergoes during preservation. It leads on from the companion levels 1 and 2 book Fresh Food (Book 23), which introduces the concepts of food freshness and spoilage. Before beginning the activities in this book, children should be familiar with those concepts.

Concept overview

Use the concept overview, which is also on the inside front cover of the book, as a reference for the concepts that relate to Preserving Food: Processes in Food Storage.

PDF icon. Read the concept overview (PDF 44 KB)

Links with other titles in the series

This book is the companion to:

and has strong links to:

Assessment resources

Visit the 'Building Science Concept' page on the Assessment Resource Banks (ARB) website to find ARB resources that assess the 'big idea' learning outcomes referred to in the concept overview for this title.


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