1. Storing Foods After shopping, food must be stored properly to help keep their freshness, flavor and food value.

2. Storing Perishable and Frozen Foods Perishable- foods that spoil quickly without refrigeration Store milk, meat, poultry and fish in the coolest part of the refrigerator- nearest the freezer unit. Cheese, eggs, mayonnaise, and sour cream can be stored in the lower shelves and drawers. Storing Staples and Canned Foods Staples- flour, sugar, salt, spices, corn meal Staples and can foods can be stored in cabinets (kept cool and dry) Shortening & oil can be stored in the refrigerator after opening if not used often. Grain products such as oatmeal, cornmeal and cereal can be kept in original packages in the cabinet.

3. Storing Fruits and Vegetables Potatoes and onions can be stored in a ventilated, cool dry space. Salad vegetables and celery should be washed and stored in plastic wrap, bags or containers. Tomatoes, broccoli and squash can be stored without washing. Before storing root vegetables such as carrots and radishes cut off any tops. Wash all fruits except citrus, berries and cherries and store in refrigerator. Bananas can be stored at room temperature (ripened in brown paper bags).

4. When food is not properly stored, it begins to lose quality and nutrients. Eventually, it will spoil. Some types of spoilage can cause food borne illnesses. The following are conditions that can cause food spoilage: Heat- heat speeds up chemical reactions that cause spoilage. Air- exposure to oxygen can destroy some nutrients, such as vitamins. It can also cause oils to become rancid (spoiled or rotting that causes an unpleasant odor ) Moisture- too little causes fresh foods to dry out, wilt or lose nutrients. Too much causes bacteria and mold to grow.

5. Light- Can destroy nutrients ( that’s why milk is sold in opaque containers) Dirt- contains harmful microorganisms. Always wash countertops, or any other surfaces that you are using to prepare or store food. Wash fresh fruits and vegetables. Damage to food or packaging.-Be alert for signs of spoilage in packaging such as bulging cans, liquids that spurt when you open the container, or liquids that are cloudy when they should be clear.

7. Storing Foods After shopping, food must be stored properly to help keep their freshness, flavor and food value.

8. Storing Perishable and Frozen Foods Perishable-____________________________ _____________________________________ Store milk, meat, poultry and fish in the _______ _________________________________________ Cheese, eggs, mayonnaise, and sour cream can be stored in the _________________________. Storing Staples and Canned Foods Staples- __________________________ Staples and can foods can be stored in ______ (kept cool and dry) Shortening & oil can be stored in the _________ _____________________ if not used often. Grain products such as oatmeal, cornmeal and cereal can be ____________________________ _________________________________________

9. Storing Fruits and Vegetables Potatoes and onions can be stored in a ________ ____________________________________ Salad vegetables and celery should be ________ _______________________________________ Tomatoes, broccoli and squash can be stored ______________________________ Before storing root vegetables such as carrots and radishes _____________________ Wash all fruits except citrus, berries and cherries and store in refrigerator. Bananas can be stored at _________________ (ripened in brown paper bags).

10. When food is not properly stored, it begins to lose quality and nutrients. Eventually, it will spoil. Some types of spoilage can cause food borne illnesses. The following are conditions that can cause food spoilage: ___________ heat speeds up chemical reactions that cause spoilage. __________- exposure to oxygen can destroy some nutrients, such as vitamins. It can also cause oils to become rancid (spoiled or rotting that causes an unpleasant odor ) ___________- too little causes fresh foods to dry out, wilt or lose nutrients. Too much causes bacteria and mold to grow.

11. ___________- Can destroy nutrients ( that’s why milk is sold in opaque containers) __________- contains harmful microorganisms. Always wash countertops, or any other surfaces that you are using to prepare or store food. Wash fresh fruits and vegetables. __________________.-Be alert for signs of spoilage in packaging such as bulging cans, liquids that spurt when you open the container, or liquids that are cloudy when they should be clear.