Transcript Storing Fruits and Vegetables

Storing
Foods
After shopping, food must be stored
properly to help keep their
freshness, flavor and food value.
Storing Perishable and Frozen Foods
Perishable- foods that spoil quickly without refrigeration
• Store milk, meat, poultry and fish in the coolest part of
the refrigerator- nearest the freezer unit.
• Cheese, eggs, mayonnaise, and sour cream can be
stored in the lower shelves and drawers.
Storing Staples and Canned Foods
Staples- flour, sugar, salt, spices, corn meal
• Staples and can foods can be stored in cabinets
(kept cool and dry)
• Shortening & oil can be stored in the refrigerator after
opening if not used often.
• Grain products such as oatmeal, cornmeal and cereal
can be kept in original packages in the cabinet.
Storing Fruits and Vegetables
• Potatoes and onions can be stored in a ventilated,
cool dry space.
• Salad vegetables and celery should be washed
and stored in plastic wrap, bags or containers.
• Tomatoes, broccoli and squash can be stored
without washing.
• Before storing root vegetables such as carrots
and radishes cut off any tops.
• Wash all fruits except citrus, berries and cherries
and store in refrigerator.
• Bananas can be stored at room temperature
(ripened in brown paper bags).
When food is not properly stored, it begins to lose
quality and nutrients. Eventually, it will spoil.
Some types of spoilage can cause food borne
illnesses.
The following are conditions that can cause food
spoilage:
• Heat- heat speeds up chemical reactions that cause
spoilage.
• Air- exposure to oxygen can destroy some nutrients,
such as vitamins. It can also cause oils to become
rancid (spoiled or rotting that causes an unpleasant
odor )
• Moisture- too little causes fresh foods to dry out, wilt
or lose nutrients. Too much causes bacteria and mold
to grow.
• Light- Can destroy nutrients ( that’s why milk is
sold in opaque containers)
• Dirt- contains harmful microorganisms. Always
wash countertops, or any other surfaces that you
are using to prepare or store food. Wash fresh
fruits and vegetables.
• Damage to food or packaging.-Be alert for
signs of spoilage in packaging such as bulging
cans, liquids that spurt when you open the
container, or liquids that are cloudy when they
should be clear.
Storing
Foods
After shopping, food must be stored
properly to help keep their
freshness, flavor and food value.
Storing Perishable and Frozen Foods
Perishable-____________________________
_____________________________________
• Store milk, meat, poultry and fish in the _______
_________________________________________
• Cheese, eggs, mayonnaise, and sour cream can
be stored in the _________________________.
Storing Staples and Canned Foods
Staples- __________________________
• Staples and can foods can be stored in ______
(kept cool and dry)
• Shortening & oil can be stored in the _________
_____________________ if not used often.
• Grain products such as oatmeal, cornmeal and
cereal can be ____________________________
_________________________________________
Storing Fruits and Vegetables
• Potatoes and onions can be stored in a ________
____________________________________
• Salad vegetables and celery should be ________
_______________________________________
• Tomatoes, broccoli and squash can be stored
______________________________
• Before storing root vegetables such as carrots
and radishes _____________________
• Wash all fruits except citrus, berries and cherries
and store in refrigerator.
• Bananas can be stored at _________________
(ripened in brown paper bags).
When food is not properly stored, it begins to lose
quality and nutrients. Eventually, it will spoil.
Some types of spoilage can cause food borne
illnesses.
The following are conditions that can cause food
spoilage:
• ___________ heat speeds up chemical reactions that
cause spoilage.
• __________- exposure to oxygen can destroy some
nutrients,
such as vitamins. It can also cause
oils to become
rancid (spoiled or rotting that
causes an unpleasant odor )
• ___________- too little causes fresh foods to dry out,
wilt or lose nutrients. Too much causes bacteria and
mold to grow.
• ___________- Can destroy nutrients ( that’s why
milk is sold in opaque containers)
• __________- contains harmful microorganisms.
Always wash countertops, or any other surfaces
that you are using to prepare or store food. Wash
fresh fruits and vegetables.
• __________________.-Be alert for signs of
spoilage in packaging such as bulging cans,
liquids that spurt when you open the container,
or liquids that are cloudy when they should be
clear.