1. 2.04 Build the Convenience Sandwich

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
1. Keep perishable foods from spoiling by destroying or by slowing down the growth of harmful microorganisms.

5. Storage
1. Store at room temperature for longer periods of time than fresh foods.

6. By Following Directions
Enables the inexperienced cook to quickly prepare tasty, nutritious meals with confidence
Does not require special skills or equipment
Gives clues to how food can fit into a balanced, healthful diet or meal plan

7. Advantages Saves time and energy
Shorter/easier meal preparation leads to families eating at home more often
Foods are sold year round
Inexpensive way to add variety & creativity
Have suggestions for “light” preparation methods to reduce fat, calories, etc

8. Disadvantages Higher cost
Some nutrients are lost during processing (like Vitamin C)
May contain more fat, sugar, sodium and calories
May contain preservatives
May lack appeal of foods prepared at home
Packaging may have negative effect on environment

9. Classifications of Label Information
Yield- number of servings
Ingredients and their amounts
Step-by-step directions
Container size and type
Temperature and time

10. Follow Label Directions
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 preparation.