Keeping food fresh. 1st ed.
1985
Bailey J. | Spitler S.
Detailed guidelines for handling and storing foods to maintain quality and freshness are provided in this practical kitchen reference guide. Categories of foods include 1) vegetables; 2) fruits and nuts; 3) milk, cheese, and eggs; 4) meats, poultry, and fish; 5) grains and grain products; 6) staples; and 7) snacks and sweets. Food quality standards are defined as the retention of both nutrients and palatability. General considerations in storing each type of food are presented, along with detailed recommendations for specific foods in each category. Basic food science fundamentals and their role in deterioration and spoilage are explained. Instructions are provided for handling specific types of crises that may arise in the storage of foods (food poisoning, household pests, power failure). Additional topics include 1) how to freeze and defrost foods properly, 2) food preservation methods, 3) considerations in buying a refrigerator or freezer, 4) storage containers and wraps, and 5) storing foods safely while traveling. Numerous tables and charts supplement the text.
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