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Questions
Write short notes on the storage of semi-perishable products. (any five points)
Discuss the method of storage of semi-perishable foods.
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Solution
- Because nuts go rancid and become infected with insects, they should be stored in airtight containers.
- Dry-roasted foods such as suji and daliya should be stored in airtight containers.
- Onions, garlic, and potatoes should be stored in cold, dry, dark, and airy places to avoid mould growth and sprouting.
- Processed cereals are readily infected and lose their taste. They should be stored in airtight containers and purchased in modest amounts.
- To keep the flavour of spices longer, store them in dry, airtight containers.
Notes
Students should refer to the answer according to their questions.
RELATED QUESTIONS
______ is an example of nonperishable food.
List three ways of storing eggs to maintain their freshness.
Define the perishability of food.
Choose the correct pair:
| A. Fast food | 1. Pickles |
| B. Convenience food | 2. Milk |
| C. Perishable food | 3. Apples |
| D. Semi-perishable food | 4. Ham Burger and French fries |
Sam washed the eggs thoroughly before storing them two days ago. However, today, while making an omelette, he discovered that the eggs are no longer usable. In your opinion, what could be one reason for this deterioration? Additionally, how would you recommend he store them next time?
Flesh foods should be stored below ______ temperature.
Select the odd one.
Convenience foods
- They are perishable
- They are handy during travelling
- They are convenient to use
- They have increased shelf life
Why should eggs not be washed before storing?
Differentiate between perishable and non-perishable foods.
What are the two major causes of food spoilage?
