Question 15: Practical Task: If possible, observe or participate in the preparation of a local food in your home or community. Write a short report (150-200 words) that includes: - The name of the

Here's the solution for Question 15: Question 15: Practical Task: If possible, observe or participate in the preparation of a local food in your home or community. Write a short report (150-200 words) that includes: - The name of the food - The ingredients used - The steps involved in preparation - The science principles you observed during the process. Report on Gari Production Name of the food: Gari Ingredients used: Cassava tubers. Steps involved in preparation: The process begins with harvesting mature cassava tubers, which are then peeled and thoroughly washed. The clean cassava is grated into a fine pulp. This pulp is packed into porous sacks, pressed to remove excess water, and allowed to ferment for 2-3 days. During fermentation, the pulp develops a slightly sour taste. After fermentation, the semi-dry pulp is sieved to remove any coarse fibers, yielding fine granules. Finally, these granules are roasted in a large, shallow pan over heat (garifying) until they are dry, crisp, and achieve the characteristic gari texture and aroma. The finished gari is then cooled and packaged. Science principles observed during the process: Several scientific principles are evident. Fermentation is crucial, where lactic acid bacteria break down carbohydrates, detoxify the cassava by reducing cyanogenic glycosides, and produce lactic acid, which acts as a preservative and imparts flavor. Drying occurs through mechanical pressing and subsequent roasting, removing water to inhibit microbial spoilage and extend shelf life. Heating during garifying causes starch gelatinization, transforming the texture, and also contributes to flavor development through non-enzymatic browning reactions. The pH regulation during fermentation, as lactic acid is produced, also plays a vital role in food safety. Send me the next one 📸