Transcript 6.01 Selecting Foods

6.01U SELECTING FOOD
6.01U
Selecting Food
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Canned Food
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Look for undented, nonbulging, rustfree
cans
Check for sell-by or expiration dates
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Boxed/Packaged Food
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Look for
uncrushed,
unopened
containers
Check for sell by
or expiration dates
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Fresh Food
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Eggs-look for uncracked,
clean shells
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Check for sell-by dates
Dairy-look for unopened
containers
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Check for sell-by or use by
dates
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Frozen Food
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Look for loose content, no ice crystals
on outside of container, and no torn
packaging
Check for sell by or expiration dates
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Fruits
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Choose slightly firm, heavy fruits that are in
season for best value
Look for good color and no bruising
Some fruits can be bought before being
completely ripe-examples are avocadoes,
bananas, mangoes, papayas, peaches, &
pears
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Vegetables
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Look for good color, nonwilted
vegetables
Buy in season for best value
Buy medium sized, heavy vegetables
Avoid sprouts on root vegetables
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Meats and Poultry
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Look for unopened, nonleaky packaging (if it leaks,
ask butcher for paper
towels/bag)
Look for sell by dates-for
freshest, look for packages
with later dates
Bargain bin meats, check
for good color and odor,
use immediately or freeze
Selecting Food
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Meats and Poultry…cont’d
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Check for freshness and leanness
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Beef-cherry red, little fat
Pork-pink to red, little fat
Lamb and veal-pink, little fat
Chicken and turkey-dark and white meat,
little fat
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Shellfish and seafood
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No odor, tightly closed bivalves, firm
flesh on shrimp, crab, and lobster
Fish-bulging eyes, firm skin, red gills no
odor
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