Mon Prof Augmenté
Keeping food fresh for longer
Age 13 · Cooking
Open to everyone until Sunday, November 15
To keep it, print it while it is open.
Microbes such as bacteria and moulds make food go bad, and they need warmth, water and air to grow. Cooling, canning, drying and salting each take away one of those needs, so food lasts much longer.
In the picture
- Canned vegetables: heated and sealed in a jar so microbes cannot get in
- Dried apple rings: water removed so microbes cannot grow
- Salted fish: salt draws out water and stops microbes spreading
- Refrigerator: cold slows microbes down so fresh food lasts longer
Examples
- Jam, pickles and tinned tomatoes keep for months in sealed jars.
- Raisins, dried pasta and salted ham last far longer than fresh grapes, dough or pork.
Key takeaways
- Microbes need warmth, water and air to multiply.
- Cooling, canning, drying and salting slow their growth so food keeps longer.
Quiz: Keeping food fresh for longer (Age 13)
-
What do microbes need in order to grow and multiply?
-
Why do dried apple rings keep for much longer than fresh apples?
-
What does the cold inside a refrigerator do to microbes?
The answers, each with its explanation, are in the app. This quiz is free there while the lesson is in the free week.
Get the app
Free app, optional subscription
App Store Google Play
Carry on in the app
At least one new illustrated lesson every weekday for your child’s year, with its quiz and a reminder at 6:15 pm.
Your child’s teacher does not use My Enhanced Teacher yet?
Tell them about it
