1. Building the Convenience Sandwich Foods

2. Convenience foods are: Those that have been completely or in-part commercially processed

3. Convenience foods have been: Canned Frozen Cured Dried Freeze-dried

4. Processing helps: Keeps perishable foods from spoiling by destroying or by slowing down the growth of harmful microorganisms.

5. Convenience foods can be stored: At room temperature for longer periods of time than “fresh” foods.

6. By following label directions: Enables the inexperienced cook to quickly prepare meals with confidence. Does not required special skills or equipment. Gives clues to how food can fit into a balanced, healthful diet or meal plan.

7. Advantages of convenience foods: Saves time and energy Easier meal prep that leads to eating at home more often Foods are sold year round Inexpensive way to add variety and creativity Have suggestions for “light” prep methods

8. Disadvantages of convenience foods Higher costs Some nutrients lost May contain higher fat and sodium May contain preservatives May lack appeal Packaging may negatively impact the environment

9. Classifications of label information: Yield Ingredients and their amounts Step-by-step directions Container size and type Temperature and time

10. Following label directions helps: Ensure successful food preparation Avoid frustration Avoid wasting ingredients and money Allows one to combine convenience foods with basic “fresh” ingredients for easier and quicker meal prep.