Food Selection, Purchase and Storage — Flashcards

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The three main factors are: 1) Money available – more money allows greater variety; 2) Likes and dislikes – people prefer foods they enjoy in taste, texture, and appearance; 3) Advertisements – media …

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Seasonal produce is fresher, more nutritious, cheaper, and has better taste and texture. It also reduces the need for long-distance transport and artificial ripening, making it more eco-friendly and e…

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Advertisements use attractive visuals, celebrity endorsements, and health claims to influence people. They may make unhealthy foods seem appealing or exaggerate benefits, leading to poor food choices …

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Good quality meat should have a deep red color with white or creamy fat. Avoid meat that is dark brown, greenish, or has yellow fat. It should not smell bad, as this indicates spoilage and is unsafe t…

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Place the egg in a jar of salt water. If it floats, it is stale and should not be eaten. Fresh eggs sink. Also, check that the shell is clean, rough, and not cracked.

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Spoiled fish has dull, dry skin, scales that fall off easily, cloudy or sunken eyes, and grayish or brownish gills. The flesh leaves a dent when pressed and may have a strong, unpleasant smell.

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Mould produces harmful toxins that can cause food poisoning and long-term health issues. Mouldy grains and pulses are unsafe to eat, even after cooking, and should be discarded.

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Perishable foods like meat, fish, dairy, and leafy vegetables have a short shelf life of 1–2 days. They spoil quickly and must be stored in the refrigerator or consumed immediately.