Lesson 4

Appropriate Food Items to Preserve

page 61
Look and Learn

To achieve excellent results in food

preservation and processing, proper selection
of food items is necessary. One must know an
understand the nature and characteristics of
the good quality of a particular food group.
Appropriate food groups include fruits,
vegetables, meat and fish.
 Fruits

A. Fruits should be:

• freshly picked, have good
color and smell
• ripe, whole, free from cuts
and bruises
• in harvest season
• heavy for its weight
• plump uniform sizes
Look for these color qualities

• mango- golden yellow skin

• papaya- trace of yellow tween ridges
• pineapple- yellowish brown
• banana- yellow with brown tips
• langka (jackfruit) – golden yellow
 Vegetables

A. Vegetables should be:

• Fresh and clean from soil and sand
• Leaves are crisp and whole
• No holes caused by insect
infestation
• Root crops such as carrots,
potatoes, camotes, and others are
newly harvested with no bruises
B. Look for these color qualities in:

•cabbage- greenish white

•carrot – bright orange
•onion- dry skin
•tomato- uniform red color
•cucumber- green and firm
Meat

A. Meat must have:

• smooth texture, soft surface
• visible but small amount of fat
• pinkish color for pork with white creamy fat
• cherry red for beef with firm yellowish creamy
fat
• no foul odor
Fish and seafood

A. Fresh fish must have:

• red gills
• clear and bulging eyes
• intact scales
• firm flesh
• no foul odor
B. Choose from these seafood:

•bangus or milkfish
•tuna
•shrimps
•dilis or anchovies
•mackerel
Answer
Think and
Remember on
page 63