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Compare & Contrast: Canning & Freezing
Study the information below about food preservation.
Write 3-4 paragraphs using all the information. Remember to organise (put in order) the information. Write topic sentences for the paragraphs and use appropriate connectors, relative pronouns and grammar links
| Canning | Freezing |
| Food is cooked and sterilised at high temperatures | Food is frozen at around -15°C without cooking |
| Some preservatives are added | No preservatives are added |
| Make food available beyond normal period of use | Make food available beyond the normal period of use |
| The process destroys the original texture of the food | No change occurs in the texture of food |
| Canned food can be stored at ordinary temperatures | Frozen food has to be stored at low temperatures |
| Developed in France by Nicholas Appert (early 1800’s) First used in US - 1815 Widely used to provide food for soldiers during the American Civil War 1860 -1865 | Developed in US by Clarence Birdseye C. Birdseye developed machine that froze food quickly - 1920 |
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