SUBJECT: FOOD AND NUTRITION

CLASS:� SS 2

DATE:

TERM: 2nd TERM

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WEEK 8

TOPIC: BUYING AND STORAGE OF FOODSTUFF.

��Definition of storage.

��Food storage can be defined as the keeping of foodstuff or food items for some time before use.

��Foods are stored order to prevent them from deteriorating. Arrangement must be made in the kitchen or home for the storage of:

�Perishable foods: these are foods which do not keep well under room temperature e.g. meat, fish, eggs, butter and vegetables etc.
Non-perishable foods: these are foods which keep satisfactorily for some time under room temperature. e.g. flour, sugar, rice, tapioca, beans.

Perishable foods: meat and fish: these should not be stored longer than necessary except in a deep freezer, as they decompose very rapidly in a hot climate. They must never be left in water. A refrigerator or deep freezer is the best place for storing them.

Evaluation: define food storage; differentiate between perishable foods and non perishable foods.

Butter.

Butter absorbs other flavors and loses its own. It should be kept in a covered container in a refrigerator or butter cooler.

Fruits.

Buy as required, wash dry and keep fruits separate to prevent bruises. Keep in a cool, dry and airy place

Vegetables.

Root vegetables: keep in a cool airy place away from mice.

Leafy vegetables: Store what is only for immediate use. Cool air and dew can keep the leaves fresh.

Non-perishable foods

��Remove paper and wrappers. Keep in covered jars or bottles or enamel containers. Clearly label all containers for easy identification and keep them in a cupboard.

��Where dry stores are to be kept in large quantities, the store room should be dry, cool and well ventilated but protected against the entry of flies, cockroaches and other household pest.

��Week end assignment.

�� Using a full cardboard sheet clearly draw a shelf containing labeled cans or bottles for storage.��

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Lesson Notes By Weeks and Term - Senior Secondary School 2