Grade 10 Term 2 Week 3 Lesson 1

* Grade 10 Term 2 Week 3 Lesson 1

* *Korrekte berging bewaar *Kwaliteit *Voedingswaarde *Voorkoms, tekstuur enb geur *Spaar geld- voorkom bederf *Voorkom siektes deur besmette voedsel deur skadelike mikro-organismesed by

* Bederfbare voedsel • Bederf tussen 1 -3 dae by kamertemperatuur • Voedsel moet bedek word en in ‘n koelkas gebêre word, of kan gevries word • Vleis, hoender, vis, melk, room Semi-bederfbare voedsel • Bederf in 4 – 10 dae by kamertemperatuur • Kan in goed geventileerde kas of koelkas gebêre word • Eiers, botter, margarien, kaas, vrugte en groente, Konfyt en brood Nie-bederfbare voedsel Kan langer as 2 weke teen kamertemperatuur gebêre word • Voedsel kan in houers gebêre word vir ‘n paar maande • Suiker, koffie, meel hawermout, ontbyt graan, rys, pasta droë vrugte en geblikte voedsel

* Droë stoor Koelkamer/koelkas Vrieskas

* *Must be cool, dry, dark and well ventilated *Temperature below 21ºC *No crumbs or open packets – attract mice, rats, cockroaches *Should be cleaned regularly *Unopened items must be stored in original containers *Opened items must be placed into glass or plastic containers, with tight fitting lids

* *Refrigerating slows down bacterial growth *Helps to reduce the risk of food-borne illnesses *A refrigerator must operate between 0ºC and 4ºC *Food must be covered to maintain quality *Avoid overfilling of refrigerator *Avoid opening the door too often – warm air flows in and temperature raises *Cool hot food before putting it into the refrigerator *Clean regularly

* *A freezer must operate at -18ºC *Bacteria is inactive below this temperature *These temperatures will stop bacteria growing but will not kill them *Before fresh food can be frozen it must be blanched to inactivate all the active enzymes *Freeze food as soon as possible *Package food in moisture-proof containers or wrappers. *Squeeze air out of plastic bags to prevent air from coming in contact with food. *Label food properly and add a date