1. Building the Convenience Sandwich Convenience Foods 2.04 HINT: Start from the bottom and work your way up!

2. Convenience foods are: Those that have been completely or in-part commercially processed. CONVENIENCE FOODS (PROCESSED FOODS) Convenience foods have been: canned, frozen, cured, dried or freeze-dried Processing helps: Keep perishable foods from spoiling by destroying or by slowing down the growth of harmful microorganisms.

3. Convenience foods can be stored: At room temperature for longer periods of time than “fresh” foods. By following label directions (3): Enables inexperienced cook to quickly prepare tasty; nutritious meals,do not require special skills or equipment; gives clues to how food can fit into a balanced healthful diet or meal plan.

4. ADVANTAGES for using convenience foods are (5) saves time and energy, shorter/easier meal preparation leads to families eating at home more, foods are sold year round; an inexpensive way to add variety and creativity; suggestions for “light” preparation methods to reduce fat. DISADVANTAGES for using convenience foods are (6): Higher costs; nutrients lost during processing; may contain higher amounts of fat, sugar sodium, and calories, may contain preservatives, may lack appeal of foods prepared at home. Packaging may negatively impact environment.

5. Classification of label information are (5): Yield; ingredients and their amounts; step-by-step directions, container size and type,;temperature and time. Following label directions helps:(4) Ensure successful food preparation, avoid frustration, avoid wasting ingredients and money; and allows one to combine convenience foods with basic “fresh” ingredients for easier and quicker meal preparation.