Perishable and non-perishable foods - JSS2 Home economics Past Questions and Answers - page 1

Perishable foods are those foods that are easy to spoil or perishable foods are those foods likely to spoil, decay or become unsafe if not kept refrigerated.

Non-perishable foods are foods that do not spoil easily. They are foods that stay long if handled well but can lose quality if stored over long period of time.

1. It prevents food from spoilage.

2. It prevents loss of food nutrients.

3. It helps the home-makers to save money.

4. It saves time and energy of going to the market always.

1. It prevents food from spoilage.

2. It prevents loss of food nutrients.

3. It helps the home-makers to save money.

4. It saves time and energy of going to the market always.

1. To preserve seasonal foods in and out of season especially fruits and vegetables.

2. To prevent scarcity.

3. To prevent food spoilage.

4. To eliminate the purchase of foods when they are most expensive.

1. Drying: This is the process by which water content of food is removed. It is an effective way of preserving some vegetables, maize, beans, cassava chips, etc.

2. Smoking: Foods like fish, meat and root crops can be preserved by smoking. In some cases, the smoked food items are later subjected to solar or sun drying.

3. Freezing: This is the process of keeping food at a low temperature below 00C in the upper part of refrigerator or in the freezer. Perishable foods are best preserved using this method. The food items get frozen thereby preventing spoilage.

4. Canning: This is a method of preserving foods by sealing them in an air tight container and applying heat. Foods such as baked beans, sweet corn, etc. are preserved by this method.

5. Fermentation: This is the process of decomposing some food components to produce acids. The acids produced will reduce the pH of the food and hence makes the food unfavorable to micro-organisms. Examples of such foods are locust bean seed, yogurts, wine, etc.