Food Technology

1. Food Technology Lesson II:

2. Wise Selection of Food

3. The Importance of Careful Selection and Care of Food • Careful selection of food is essential to good health, the proper functioning of the body and the pleasure and physical attention or satisfaction derived from it. • One who is nourished with proper kind and the right amount of food is generally healthy-looking. • He has clear skin, glossy hair, sound teeth, good appetite, clam nerves, feels and look younger and full off life and vigor. • Helps prevent illness, such as scurvy, rickets and beriberi.

4. Food Selection and Purchasing Food selection and purchasing completes the work of meal planning. Therefore, it is important to acquire a good knowledge of what to buy, how to buy, and where to buy quality food items that are within the food items that are within the food budget of the family.

5. Food selection and purchasing will be a lot easier if you make a market order or a list of food items to be purchased. Follow these steps: Make a list of ingredients called for the recipes. Take a stock of foods that are available in the cabinet. Check the food on the list with the foods on hand or available in the cabinet. Make a final list of food that must be bought, the amount, the quality, and the form.

6. After making the market order guide, the next step is marketing. Consider the following: Find out which market gives the most economically priced yet quality food items. Buy foods that are in season. They are a lot cheaper. Choose quality food items. They may cost a little more but it’s worth the price considering the health of the family.

7. Purchasing Food The selection of food items to be purchased usually depends on the following considerations: Income – Families with low income have less to spend for the food than those with moderate or high income. Storage – Food purchase must be planned in relation to the available storage space. Price and price trends – In general, lower prices tend to encourage the purchase of food while higher prices tend to discourage this. Keeping quality food – Loss through spoilage may offset any advantage of large quality purchasing. Menus – Should be planned for the week, and the market order made up from them.

8. In purchasing food for the family, remember the following: Plan menus one week in advance. When planning the menu, make a list of the foods and indicate the quality needed. Make plans flexible enough to take advantage of special sales. Use foods that are in season. Know the quantity and quality required. Purchased by weight whenever possible. Observe scales during weighing. Be familiar with the labels and the information they give. Buy according to intended use. Buy only the amount of fresh food which can be used up before it spoils. Buy staples and non-perishable goods in packages of economical size. Shop at markets and stores where prices are within your budget.

9. Methods in Purchasing

10. 1. Informal or Open Market Buying: • Commonly used method of buying food items. • Transaction between the buyer and the seller could be done at the market areas, through the telephone or through a salesman.

11. 2. Formal Competitive Bid Buying: • Requires written specifications and quantities needed which are sent to sellers with an invitation to submit price quotations on the needed items within the deadline. • Request for formal bibbing could be sent through newspaper advertisement.

12. 3. Semi-formal Method or Negotiated buying: • Used during times of seasonal, limited or restricted production. • Provides a flexible means of obtaining fast and decisive action in a fluctuating market.

13. Storage

14. Proper food storage begins right after the food items have received in the kitchen. To prevent and control loss or waste, food should be stored at the proper temperature as soon as possible. The storage areas should: Have an adequate space for dry, refrigeration and freezer storage. Be properly located in places convenient to receiving and preparation. Have proper ventilation to retain the various quality factor of the stored foods. Have a short distance from receiving and storage to reduce time and energy required, lessen pilferage and cause the least deterioration.

15. Dry Storage – It is intended for non-perishable foods that do not require refrigeration. - It should be kept clean and dry with a temperature not over 21 degrees. Refrigeration and Freezer Storage – This is intended for perishable foods which are important factors in safety and retention of quality. - Should be cleaned once a week. - Avoid spillage and clean immediately if there is any.

16. Buying and Storing Food Wisely The successful preparations of most meals depends to a considerable extent on the purchase of the food items. The food bought for either school or home use needs to be well-stored. Everyone should learn how to buy and store food properly.

17. Different Attitudes of Food Shoppers

18. 1. Close-Fisted Consumer: • “Silas Manner” type. • She prefers to buy the items even if they are not so fresh and not nutritious as long as she saver her money

19. 2. Impulsive Buyer: • Is a shopper who does not prioritize her needs. • She is easily tempted by special offers and misleading advertisements.

20. 3. Panic Buyer: • Is easily agitated by rumors of rising prices, production shortage and political disorder.

21. 4. Wasteful Consumer: • Is a shopper who cannot refrain from buying food items that she cannot do without.

22. 5. Bargain Addict: • Becomes an easy prey to the sales traps laid by deceitful vendors.

23. 6. Intelligent Consumer: • Buys easily available foods in the market. • She considers appropriate substitutes and extenders. • Limits her purchases according to her ability to pay and needs.

24. 7. Spendthrift Shopper: • She usually splurges on anything or anything that indicates luxury.

25. Guidelines in Buying Wisely

26. How to buy: • Cash and carry system in supermarkets and small grocery stores gives you a chance to make your own selections and most often saves your money. • Telephone system enables a consumer to order through telephone and have the food items delivered at home. It also saves time.

27. Where to Buy: • It is nice to buy from store where you can get the most satisfaction for your money. • The quality of the products suits the needs of your family. • The prices are displayed. • The products are handled in a sanitary manner. • You can buy everything you need.

28. When to Buy: • It is best to buy when the markets are the least crowded. • Avoid shopping on the 15th or 30th of the month. • Go either very early in the morning or between one and three o’clock in the afternoon on Fridays.

29. Thank You For Listening ! To God be the Glory !

30. THE END