PERISHABLE FOODS

HOME ECONOMICS J. S. S.  TWO THIRD TERM

WEEK TWO

THEME: FOOD AND NUTRITION

PERISHABLE FOODS

PERFORMANCE OBJECTIVE

Students should be able to;

1. Explain the meaning of perishable foods
2. State examples of perishable foods
3. Enumerate guidelines for preserving  perishable foods

CONTENT

Perishable foods are foods that spoil quickly and need to be stored properly to stay fresh and keep germs from multiplying. Fruits, vegetables, dairy products, eggs, meat, poultry, and seafood are perishable foods. We tend to waste perishable foods because they go bad before we eat them. Food is a large part of a family’s budget, so wasted food is wasted money.

Perishable commodities include:

1. Dairy products and eggs

Dairy products are those commodities, which are derived from or based upon milk, and include creams, yoghurts, butter, cheese and ice cream.

Preservation

Milk needs to be stored in the refrigerator at a temperature between 3 to 4°C. If stored this way fresh milk will last about 10 days.

Cream, yoghurts, butter, cheese and eggs should also be stored at between 3 to 4°C. The shelf life of these products will vary depending on their method of manufacturing, and you should check individual use by dates on the packaging.

Ice cream needs to be kept frozen at a temperature of -18°C or below.

All dairy products need to be kept well sealed when in storage, otherwise they will absorb flavours from strong-smelling foods around them.

2. Meat and poultry

Meat and poultry should be stored between 1 and 3°C. All meat and poultry should be stored on clean trays and covered with plastic wrap. You should never store raw and cooked foods on the same tray.

Preservation

Meat can be stored in the cool room for 4-6 days, or if vacuum-sealed up to 12 weeks. Poultry can be kept for 3-4 days. If frozen, meat and poultry can be kept for up to six months.

3. Seafood

Seafood has a very short shelf life and must be stored with extra care. It should be stored at 1°C. Unfortunately most cool rooms are not set for temperatures as low as this, so seafood should be wrapped in plastic film and stored in the coldest part of the cool room on a bed of crushed ice. If kept in these conditions seafood should last for 5 to 6 days.

Preservation

Live seafood such as crabs and yabbies should be kept at temperatures between 1 to 3°C in sealed containers. Frozen seafood can be kept in the freezer for up to 3 months.

4. Cooked foods and leftovers

These are also considered perishable and should be stored in the cool room at between 3 to 4°C. Cooked foods should be covered before storage and need to be stored separate from raw foods and never on the same tray.

Preservation

Always allow hot foods to completely cool prior to refrigeration.

5. Fruit and vegetables

Fruit and vegetables vary in their storage requirements, but as a general rule, most fruit and vegetables should be stored between 5 and 9°C. There are a couple of exceptions such as broccoli, which usually arrives packed on ice, and should be stored at 1°C, and tropical fruits such as bananas and pineapples which should be stored at around 18°C.

Preservation

Because fruit and vegetables require higher temperature storage (between 7 and 10°C) they are best kept in a separate cool room.

Lettuce should be stored in the cool room, where the temperature is below 5°C.

Root vegetables, such as carrots, potatoes and onions are classed as semi-perishable and do not require refrigeration.

Frozen vegetables and fruit are stored in a deep freezer where the temperature is set at -18°C or less.

Processed vegetables and fruit come in cans, jars, and packages. They should be stored on shelves in a cool dry room away from sunlight. It is important to rotate this stock.