Food Spoilage and Storage

Foods can be classified as perishable, semi-perishable, and non-perishable. Perishable foods are those that spoil easily unless there is some means of preserving them. Milk, meat, fish, and juicy foods like mangoes and tomatoes are perishable. Semi-perishable foods keep for a limited time. They do not spoil readily and can be kept for several months by common storage methods. Foods of this class are mature potatoes, beets, carrots, and garlic. The non-perishable foods are foods which can be stored for an indefinite length of time. These include rice, oatmeal, dried beans, such as mongo, and bulgur wheat.

Perishable foods keep best at low temperature usually just above the freezing point. However, if refrigeration is not available, then these foods should be bought only as needed. The semi-perishable foods are best kept in a dark, dry, cool place. A dry atmosphere keeps bacteria and other microorganisms from growing, while the low temperature and exclusion of light prevents growth among such foods as potatoes and onions. Non-perishable foods should be stored in dry, airtight containers so that bugs and insects cannot get in.

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Guide in Buying Canned Goods

Canned foods are used often enough to make it necessary for us to know how to purchase them.

The best and most complete guide to buying canned goods is the label on the can. The labels tell you the brand name, the contents, the address, and name of the manufacturer, the weight or liquid measure of the contents, and the ingredients. Occasionally, recipes using the contents are given. The label also gives the style or form of the canned product. For example, it tells whether the pineapple is crushed, sliced, diced, or cubed; if corn is whole kernel or cream style.

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Stretching the Money in Purchasing Food

 Here are some pointers for saving your food money:

    * Buy foods in season. Certain fruits and vegetables are available only at certain times during the year, and during the time they are in season, they are much cheaper than out-of-season foods.

    * Use a list drawn up before leaving the house. You may make minor changes when you see what the marker offers, but buying by guesswork is merely wasting money.

    * Avoid buying luxury items on impulse. If your food budget is limited, don’t buy optional food item just because they are delicious or listed in the recipe.

    * Buy perishable foods only as you need them.

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Economy in Meals – Tips on Purchasing and Storing Food

If you take a look at a typical family’s budget, you will notice that the largest single item is food. Money isn’t everything when it comes to planning tasty nutritious meals. Well-balanced food can be prepared just as well on a small budget as on a lavish one. All that is necessary is some knowledge of how, what, and when to buy. Less money spent on food means more money for other needs.

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Staying Quality of Food  

Stretching the Money in Purchasing Food

Guide in Buying Canned Goods

Basic Six in Making Menus 

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Healthy Snacking

Dried fruits are becoming popular as snack food. They are concentrated sources of energy; except for the fruit’s natural sweetness they have no additional sugar; and they contain significant amounts of minerals like iron, potassium, and selenium. These goodies are also excellent sources of fiber.

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Staying Quality of Food

In planning meals, include those foods that give a feeling of satisfaction that lasts nearly to the next meal. The staying quality is dependent upon the rate of digestion of the food and the rapidity of its passage through the digestive tract. The form and composition of the food determine its staying quality.

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Common Errors Concerning Food

Traditional Filipino Dishes

One of the most frequent errors concerning food is noticed at parties and get-togethers. Every hostess wants to be a good cook, and she outdoes herself in preparing food. The result? Too much food. Very frequently, the food leans heavily toward the protein and carbohydrate side: Gluten fritada, pancit, adobo, lumpia, rice, puto, conchinta, bibingka, and suman. What do you notice about this? That’s right. Very little, if any, at all of vegetables.

Listed below are some of the more common errors. Also given are ways to avoid them.

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