Question

Write short notes on the storage of semi-perishable products. (any five points)

Discuss the method of storage of semi-perishable foods.

Answer 1

1. Because nuts go rancid and become infected with insects, they should be stored in airtight containers.
2. Dry-roasted foods such as suji and daliya should be stored in airtight containers.
3. Onions, garlic, and potatoes should be stored in cold, dry, dark, and airy places to avoid mould growth and sprouting.
4. Processed cereals are readily infected and lose their taste. They should be stored in airtight containers and purchased in modest amounts.
5. To keep the flavour of spices longer, store them in dry, airtight containers.