1. 6.01BB Storing Foods11 STORING FOODS : to Prevent Nutrient Loss, Maintain Food Quality

2. Outcomes for this lesson 1. Understanding the importance of proper food storage 2. Naming the common lost nutrients 3. Listing the types of storage locations 4. Why foods go rotten 5. How to preserve food for optimum quality 6.01BB Storing Foods2

3. 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 Foods3

4. 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 Foods4

5. 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 Foods5

6. Minerals (calcium and iron)  Soaking in water  Foods containing these minerals include milk, green vegetables 6.01BB Storing Foods6

7. 77 Types of Storage Types of storage places dry storage refrigerated storage frozen storage

8. 6.01BB Storing Foods88 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

9. 6.01BB Storing Foods99 Storing Dry Foods Boxed and bagged foods not found in the refrigerated or frozen departments are safe to store in cupboards or pantries.

10. 6.01BB Storing Foods10 Storing Dry Foods Ask three questions: Are boxed foods dry foods? Are canned foods dry foods? What other items need dry storage?

11. 6.01BB Storing Foods11 Storing Dry Foods Examples: Pasta Rice Cereal Unprepared / boxed, Flour Sugar Bread Non-opened canned foods

12. 6.01BB Storing Foods12PPT6.01Baa Storing Food12 Storing Dry Foods How do I store dry foods after they have been opened, prepared or cooked?

13. 6.01BB Storing Foods13PPT6.01Baa Storing Food13 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.

14. 6.01BB Storing Foods14 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?

15. 6.01BB Storing Foods15 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?

16. 6.01BB Storing Foods16 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.

17. 6.01BB Storing Foods17 Storing Fresh Foods Fresh foods that must be refrigerated for storage: fresh fruits / vegetables fresh meats dairy foods. Store these foods promptly.

18. 6.01BB Storing Foods18 Storing Frozen Foods What types of foods do we buy in the freezer section of the store?

19. 6.01BB Storing Foods19 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

20. 6.01BB Storing Foods20 Storing Frozen Foods When I shop, should I select items to ensure they are solidly frozen for storage at home?

21. 6.01BB Storing Foods21 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.

22. 6.01BB Storing Foods22 Storing Frozen Foods What do I do if some items thaw before getting them stored?

23. 6.01BB Storing Foods23 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!

24. 6.01BB Storing Foods24 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)

25. 6.01BB Storing Foods25 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.

26. 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 Foods26

27. Why does food spoil? Enzymes within the living cells Microorganizms (moulds, yeast, bacteria) Oxidation of foods 6.01BB Storing Foods27

28. 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 Foods28

29. Microorganizms Are found in soil, air and water Include yeasts, moulds and bacteria Some are harmless and other not 6.01BB Storing Foods29

30. 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 Foods30

31. 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 Foods31

32. 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 Foods32

33. Methods of Food Preservation Each method given are used to stop or slow the decomposition of food 1. Low Temperature 2. High temperature 3. Removing of Moisture 4. Excluding Air 5. Irradiation 6. Add Preservatives 6.01BB Storing Foods33

34. 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 Foods34

35. 2.High Temperature 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 : A. Sterilzation – very high heat- canned foods B. Pasteurization – slightly less heat - milk 6.01BB Storing Foods35

36. 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 Foods36

37. 4.Excluding Air Removing air from food – vacuum package Examples – juice, bacon 6.01BB Storing Foods37

38. 5.Irradiation Exposing packaged foods gamma rays, X- Rays 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 Foods38

39. 6.Add Preservatives Wood smoke is long been used Spices such as salt, sugar and vinegar 6.01BB Storing Foods39

40. 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 Foods40