(FSS) Food Selection and Storage Module Overview

Food Selection and Storage Module Overview

Introduction

In this module, you will also develop a clear application and understanding of the procedures necessary for creating, storing, displaying, serving, and disposing of food in large and small quantities. In addition, you will determine the requirements for proper cooking, storage, and serving required for food products to be safe for human consumption. Food selection, purchase and storage require the use of many resources. The important ones are time, energy, money, storage facilities, knowledge and market. A good market list is required when shopping to avoid waste of resources and impulse buying. When foods are chosen wisely, you can save a lot of money while providing adequate meals for yourself. Foods stored properly are safe and last longer.

Essential Questions

• Why is it important to take safety precautions when preparing food in the kitchen?
• Why is it important to know how to use kitchen tools and equipment correctly?
• What are a few safety precautions to take when cooking outside?
• What are a few safety precautions to follow when preparing fruit for recipes?
• What are a few safety precautions to take when handling dairy products?
• What are a few ways that vegetables can be prepared?
• When planning a menu, what are the most important factors to keep in mind?
• What are some local sources of organically grown foods?

Key Terms

1. Best if used by (or before) - this date is recommended for best flavor or quality; it is not a purchase of safety date.
2. Dry storage - storage of goods in locations other than the refrigerator or freezer.
3. Expiration date - this is the last day the product should be used or eaten; you may find this date after the statement, "Do not use after (date)."; yeast and baking powder have expiration dates.
4. Ingredient - any of the food or substances that are combined to make a particular dish.
5. Mold - something furry or slippery that grows on some food when it is old and not good to eat anymore.
6. Pack Date - canned or packaged foods may have pack dates, which tell you when the product was processed; this does not tell you how long the food will be good.
7. Recipe - instructions for preparing food that list ingredients and amounts, directions, and how much they serve.
8. Refrigerated storage - a storage area for foods kept at 33-41 degrees for food safety.
9. Rust - a dark red color that forms on iron or steel when it is left in a wet place.
10. Sell-by-date - the last dates by which a food product should be sold before removed from grocery shelves.
11. Spoiled food - food that contains harmful bacteria; it is not safe to eat.
12. Storage - a place to keep things.
13. Store - to keep.
14. Use by date - the day found on food packaging that indicates when a food should be considered dangerous to eat for highly perishable foods such as lunch meat and ground meats.

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