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Food Purchasing

The document provides an overview of food purchasing, processing, preservation, and safety, highlighting the importance of these concepts in home economics for JSS 2 students. It categorizes foods into perishable, non-perishable, and semi-perishable, offering examples for each type. Additionally, it emphasizes the significance of maintaining food quality and preventing spoilage through proper handling and storage practices.

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192 views3 pages

Food Purchasing

The document provides an overview of food purchasing, processing, preservation, and safety, highlighting the importance of these concepts in home economics for JSS 2 students. It categorizes foods into perishable, non-perishable, and semi-perishable, offering examples for each type. Additionally, it emphasizes the significance of maintaining food quality and preventing spoilage through proper handling and storage practices.

Uploaded by

asiyanbibolaji
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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BUBENDORFF MEMORIAL GRAMMAR SCHOOL, ADAZI- NNUKWU

SUBJECT: HOME ECONOMICS


TERM: THIRD
CLASS: JSS 2

FOOD PURCHASING
Meaning of food purchasing.
Food purchasing is the act of buying food from the producers/farmers,
markets, or processing firms. Food purchasing is an activity of buying food
materials either in raw, processed or in any familiar form to accomplish the basic
needs of a family.
Food processing.
Meaning of food processing
Food processing is the transformation (changing) of raw ingredients into
food or food into other forms. Food processing involves activities such as milling
or grinding, grating, boiling, frying, canning etc.
Some examples of processed foods
1. Garri
2. Indomie noodles
3. Semovita
4. Custard
5. Tin tomato
6. Sardines
7. Cornflakes
8. Biscuits
9. Corn beef
10.Fruit juice
11.Cassava flour
12.Wheat flour
13.Sugar
14.Pap etc.
Food preservation
Food preservation is the care and treatment given to foods in order to:
i. Maintain them in good condition.
ii. Prevent them from spoiling easily.
iii. Prolong their shelf life or make them to stay longer than raw ones.

BMGS – Greatness through Hard work


BUBENDORFF MEMORIAL GRAMMAR SCHOOL, ADAZI- NNUKWU

Food safety
Food safety refers to the handling, preparation and storage of food
in ways that prevent food borne illness. Food is safe when it is kept in hygienic
condition and free from contamination.

PERISHABLE AND NON-PERISHABLE FOODS


Perishable foods: Perishable foods are those foods that can spoil easily.
Examples of perishable foods
1) Fresh meat
2) Fresh fish
3) Fresh fruit
4) Fresh vegetables
5) Fresh milk
6) butter
These perishable foods easily decay due to the activities of micro organisms or
decomposers. E.g. bacteria, fungi and worms. Perishable foods could be stored in
cold conductions such as the refrigerator and deep freezer to discourage the
growth of micro organisms.
Non-perishable foods
They are those foods that do not spoil easily. They can be kept for a
long time if stored properly.
Examples of non-perishable foods:
1) Dried maize
2) Beans
3) Rice
4) Flours
5) Sugar
6) Yam
7) Dried pepper

BMGS – Greatness through Hard work


BUBENDORFF MEMORIAL GRAMMAR SCHOOL, ADAZI- NNUKWU

Question: Classify foodstuffs according to their moisture content. OR mention


the classification of food according to their moisture content. Give examples of
each.
1) Perishable foods
2) Non-perishable foods
3) Semi perishable foods
Examples of semi-perishable foods.
1) Potatoes
2) Cocoyam
3) Egg
4) Onion
5) Yam.

BMGS – Greatness through Hard work

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