Grade 8 · Agriculture and Nutrition · Food Processing and Cooking
Milk can be preserved by boiling, pasteurisation, souring or making ghee and yoghurt. Meat can be preserved by drying (biltong), smoking, salting or freezing. Fish are cleaned, gutted and cooked by frying, boiling or steaming. A balanced meal contains carbohydrates (energy), proteins (growth), vitamins and minerals (protection), fats, fibre and water.