Download Storing Foods

STORING FOODS :
to Prevent Nutrient Loss,
Maintain Food Quality
6.01BB
Storing Foods
1
Outcomes for this lesson
1.
2.
3.
4.
5.
Understanding the importance of
proper food storage
Naming the common lost nutrients
Listing the types of storage locations
Why foods go rotten
How to preserve food for optimum
quality
6.01BB
Storing Foods
2





Nature has its own way of preserving some foods
Fruits and vegetables have their skins
In early years they used salt to preserve or had
root cellar to extend self life
Today there are a variety of techniques to hold
food from season to season
Poorly stored foods will loses flavor and nutrient
value
6.01BB
Storing Foods
3
Nutrients most commonly
LOST




Vitamin C – exposure to AIR, HEAT,
WATER
Cutting food can increase exposure
Water Soluable
Foods containing this nutrient include
fruits and vegetables
6.01BB
Storing Foods
4




Vitamin A- exposed to air at room
temperature
Exposed to bruising
High temperatures
Found in fruits and vegetables, milk
products, some cereals
6.01BB
Storing Foods
5



Minerals (calcium and iron)
Soaking in water
Foods containing these minerals include
milk, green vegetables
6.01BB
Storing Foods
6
Types of Storage
• Types of storage places
• dry storage
• refrigerated storage
• frozen storage
6.01BB
Storing Foods
7
Storing Dry Foods
• Storage options:
• pantry or cupboard
• any cool,dry place that will not be moist and is
away from pet food, cleaning supplies, and
other hazards
6.01BB
Storing Foods
8
Storing Dry Foods
• Boxed and bagged foods not found in the
refrigerated or frozen departments are safe
to store in cupboards or pantries.
6.01BB
Storing Foods
9
Storing Dry Foods
• Ask three questions:
• Are boxed foods dry foods?
• Are canned foods dry foods?
• What other items need dry storage?
6.01BB
Storing Foods
10
Storing Dry Foods

Examples:





Pasta
Rice
Cereal
Unprepared / boxed,
6.01BB



Storing Foods
Flour
Sugar
Bread
Non-opened canned
foods
11
Storing Dry Foods

How do I store dry foods after they have
been opened, prepared or cooked?
PPT6.01Baa
6.01BB
Storing
StoringFoods
Food
12
Storing Dry Foods

Opened, prepared or cooked foods from a
can, box, or bag not eaten immediately:

must be refrigerated, frozen or kept hot for food
safety.
PPT6.01Baa
6.01BB
Storing
StoringFoods
Food
13
Storing Fresh Foods

Some fresh foods are not actually
refrigerated in the store.


What are examples of these types of fresh
foods?
How should they be stored at home?
6.01BB
Storing Foods
14
Storing Fresh Foods

Examples of fresh foods that may be stored
as dry foods:





Bananas
Potatoes
Onions, garlic
Bakery foods: breads, cakes, and doughnuts.
So…where can we store them?
6.01BB
Storing Foods
15
Storing Fresh Foods


Bananas may be stored on the countertop.
They will continue to ripen here.
Potatoes, onions, garlic should be stored in
a cool, dry place away from the light. A
pantry or cupboard works well.
6.01BB
Storing Foods
16
Storing Fresh Foods

Fresh foods that must be refrigerated for
storage:




fresh fruits / vegetables
fresh meats
dairy foods.
Store these foods promptly.
6.01BB
Storing Foods
17
Storing Frozen Foods
• What types of foods do we buy in the
freezer section of the store?
6.01BB
Storing Foods
18
Storing Frozen Foods
• Foods found in the freezer section include:
•
•
•
•
•
•
Convenience foods-pizzas, waffles
Frozen vegetables / fruits
Frozen pie crusts
Ice cream
Whipped topping
Novelty foods like frozen pops and ice cream
sandwiches
• Breads
• Juices
• Meats
6.01BB
Storing Foods
19
Storing Frozen Foods
• When I shop, should I select items to ensure
they are solidly frozen for storage at home?
6.01BB
Storing Foods
20
Storing Frozen Foods

When shopping for frozen foods choose:
• Frozen foods last so they will stay frozen until
stored at home.
• Frozen foods solidly frozen in the store without
ice crystals on the outside of the packaging and
loose-type foods like peas that are still loose in
their package. This is an indication they have
been kept properly frozen.
6.01BB
Storing Foods
21
Storing Frozen Foods

What do I do if some items thaw before
getting them stored?
6.01BB
Storing Foods
22
Storing Frozen Foods
• Properly thawed foods may be refrozen in the
packaging from the store, including meats.
Thawing in a vehicle is NOT a proper thawing
procedure. Foods needs to have been kept at 40°
or below to be food safe.
• Partially thawed, very cold foods may be cooked
and then frozen for later use.
• If in doubt, throw it out!
6.01BB
Storing Foods
23
Storing Foods

To maintain food safety, frozen foods and
refrigerated foods need to be stored first. Then,
canned items and other dry goods may
be stored in the appropriate location.
(For more info on Food Storage, see www.foodsafety.gov)
6.01BB
Storing Foods
24
Storing Foods
Remember:
 Where we store foods at home is the same
way we found them in the grocery store!
 If you found it on a shelf, you can store it on a
shelf.
 If you pulled it from a refrigerated case, you
must refrigerate it promptly at home.
 If you found it in the frozen case, freeze it at
home.
6.01BB
Storing Foods
25
Food Spoilage


All food preservations methods attempt
to stabilize the condition of foods and
prevent it from spoiling
To understand this we must understand
why food spoils
6.01BB
Storing Foods
26
Why does food spoil?



Enzymes within the living cells
Microorganizms (moulds, yeast,
bacteria)
Oxidation of foods
6.01BB
Storing Foods
27
Enzymes




These are chemicals substances
produced with the living tissues of all
plants and animals.
In Vegetables and fruit – ripening
In meats – more tender
Enzymes are only activated by HEAT;
freezing INHIBITS the enzymes
6.01BB
Storing Foods
28
Microorganizms



Are found in soil, air and water
Include yeasts, moulds and bacteria
Some are harmless and other not
6.01BB
Storing Foods
29
Moulds




MOULDS – need sugar, starch or
protein to reproduce
Produce SPORES that are airborne
Spores can be detroyed by heat
These are found in canned foods
6.01BB
Storing Foods
30
Yeasts




Require food, warmth and moisture to
grow
They reduce the sugar in food to
alcolhol and produce CO2 gas
Spoilage is recognized by bubbles
Can be destroyed when cooked
6.01BB
Storing Foods
31
Oxidation




Exposure of food to oxygen
Occurs in combination with exymes for
example in fruit and vegetables
resulting in discoloration of the surface
The exposure of food to air cauces
dydration which in turn affects texture
Canning can prevent this from occuring
6.01BB
Storing Foods
32
Methods of Food Preservation

1.
2.
3.
4.
5.
6.
Each method given are used to stop or
slow the decomposition of food
Low Temperature
High temperature
Removing of Moisture
Excluding Air
Irradiation
Add Preservatives
6.01BB
Storing Foods
33
1. Low Temperature


Inhibits the activities of both enzympes
and microoraganisms
Freezing and refrigeration does not
STOP activity is just SLOWS it.
6.01BB
Storing Foods
34
2. High Temperature


A.
B.
Canning involves heating containers of
food to a temperature high enough to
destroy enzymes and microorganisms
As the container cools it produces a vacuum,
air-tight seal on the container :
Sterilzation – very high heat- canned foods
Pasteurization – slightly less heat - milk
6.01BB
Storing Foods
35
3. Removing of Moisture


Sun dried is oldest method of
preserving food – raisins
Spray drying –spraying liquid foods into
a heated cylinder – coffee, milk, eggs
6.01BB
Storing Foods
36
4. Excluding Air


Removing air from food – vacuum
package
Examples – juice, bacon
6.01BB
Storing Foods
37
5. Irradiation





Exposing packaged foods gamma rays, XRays or machine generated electrons
Done for a specific amount of time
Energy passes through the food to disrupt
the organic process that leads to spoilage
Food examples – potatoes, spices
Maintain flavor and texture best compared to
heat for preservation
6.01BB
Storing Foods
38
6. Add Preservatives


Wood smoke is long been used
Spices such as salt, sugar and vinegar
6.01BB
Storing Foods
39
Conclusion

Proper storage , proper preserving,
basic understanding of the science of
why foods spoil can lead to foods
maintaining optimum food quality.
6.01BB
Storing Foods
40