ppt

1. Observe the picture below. What can you say
about it?

2. Storing vegetables properly is very
important to keep them fresh, safe to eat
and free from harmful bacteria that may
cause food borne illnesses.

3. Learning Outcome 4:
Store Vegetable Dishes

4. Fresh Vegetables
1. Potatoes and onions are stored at cool temperature. (50 -
65°F) in a dry, dark place.

5. Fresh Vegetables
2. Other vegetables must be refrigerated. To prevent drying they
should be kept covered or wrapped.

6. Fresh Vegetables
3. Peeled and cut vegetables should be covered or
wrapped, and use quickly to prevent spoilage. All cut
vegetables should be used within 2 to 3 days.

7. Fresh Vegetables
4. Potatoes, eggplants and other vegetables that brown when cut
should be treated with an acid or blanched them to inactivate the
enzyme that cause browning. Raw, cut potatoes are held in cold water
for a short time.

8. Fresh Vegetables
5. Store all fresh vegetables for a short time.

9. Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready
for use.
2. Do not refreeze thawed vegetables.

10. Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.

11. Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted
cans).

12. Leftovers
1. Don‘t mix batches.
2. Store leftover creamed vegetables for one day only.
Before storing, cool rapidly by placing the
container on ice.