Techniques for properly storing vegetables include drying, canning, curing and salting, freezing, and common storage methods like leaving items in the ground, burying them, or storing in cellars, crates or barrels. Following the FIFO (first in, first out) method is important for ensuring the oldest food items are used first before they expire. Adhering to specific storage times and regularly checking food quality helps maintain freshness. Benefits of FIFO include less food waste, better food safety, improved customer satisfaction and kitchen efficiency, and aids menu planning.

1. STORINGVEGETABLEDISHES
WEEEK 7-8

2. TECHNIQUES IN STORING VEGETABLES
Food storage is the process in which both cooked and raw
materials are stored in appropriate conditions for future use without
any entry or multiplication of microorganisms.
It allows food to be eaten immediately for some time typically
weeks to months after harvest rather than exclusively.

3. METHODS OF PRESERVATIONS
1.DRYING
One of the oldest ways to preserve product. The basic procedure involves removal of moisture
from the product to a point where decay is not likely. This can be done by using an oven, dehydrator of the
warm heat of the sun.
2.CANNING
A resurgence of interest in canning is takin place as it has become easier with more fool-proof
methods and good equipment like regular jags, lids and more reliable and pressure cookers. With the
pressure cooker method, the product is heated to kill microorganisms than can cause spoilage.

4. 3. CURING AND SALTING
If certain product is allowed to ferment naturally, it is said to have become cured. This means that
microorganisms initiate the fermentation process and change the food quality without causing bad tastes
or generating toxins.
EXAMPLE: of natural curing
cabbage that ferments into sauerkraut.
4. FREEZING
This is a common and very desirable way to preserve certain types of garden product. This
method does not improve quality, but is fairly easy to do if one has access to a freezer and takes time to
package properly to that the moisture retained. One large advantage of freezing is that the nutritional
quality remains relatively good, plus food can be kept for many months with little change in color.

5. 5. COMMON STORAGE
This is the oldest and convenient method used to preserve most of the product generated by
our ancestors. This involves storing harvested product in a darkened, cold area.
VARIOUS WAYS
• LEAVING THE PRODUCT IN THE GROUND
• BURRYING IT IN THE GROUND
• IN PITS
• STORING IN CELLARS OR BASEMENT
• STORING IN WOODEN CRATES OR BARRELS
located in cool areas like a garage or porch.

6. • IN GROUND STORAGE
* Some vegetables like carrot, beet, turnip, rutabaga, horseradish,
salsify and parsnips left in the ground through the winter.
• PITS
* Storing vegetables in an outdoor pit is also a good, but typically
inconvenient way to preserve the product.
• INDOOR STORAGE
______*The most convenient place to store fruits and vegetables is inside
the home. Typically, a second refrigerator is ideal for many types of product
if it is kept between 32 and 40 degrees.

7. FIFO is especially helpful when there are multiple items of the
same product. Moreover, adhering to specific storage times of common
food items can further aid in maintaining freshness and quality.
This is the system and the only way to manage your food storage in the
kitchen.

8. 5 SIMPLE STEPS FOR FOLLOWING THE FIFO PROCEDURE
1.Always use the product with the closest and dates first, the
products reaching the end of their best before dates or use by
dates.
2. Place the items to be used first at the front of the stock so
they are easy to locate.
3. Always use the food that is stored at the front first.
4. Always store new supplies behind existing stock so that this
will be used in the correct order.
5. Check through the stock items to ensure that all food is
current, within date and in good condition. If it has expired or
seems to be damaged, remove it and discard it.

9. Storing and Rotating Product
Storing and rotating food properly ensures that you are always
serving food in the freshest and safest way. After you inspect,
your food delivery, be sure to store frozen foods in the freezer
first, refrigerate foods, and dry storage items first.

10. FOOD SAFETY TIPS
Nothing why a certain food has not been used and asking why it has been omitted.
Not overloading refrigerators and freezers.
Regularly checking through the stock to ensure that everything is stored in the correct
order and that it is in perfect condition.
Removing any stock which has deteriorated.

11. BENEFITS OF FIFO INCLUDE:
1. Less food wastage
By ensuring that you use up food while it is still in good condition and
edible although approaching its end of life, you will save resources and money as
well.
Not all food wastage is down to poor stock rotation or failure observe
correct FIFO practice but its highly likely that does account large percentage of
waste.

12. 2. Better food safety
FIFO helps to ensure that all food is compliant with food hygiene standards.
It crucially important that when someone deals with food, we must observe
personal hygiene.
3. IMPROVED CUTOMER SATISFACTION
Good food storage practices makes the kitchen easier to navigate so less time is wasted
by searching for food items and trying to decide whether the food itself is up to scratch.
4. FIFO IMPROVES THE EFFECIENCY OF THE KITCHEN
Storing food correctly in an easily understandable order, will improve the efficiency of
the kitchen.
Everybody will know exactly which food is supposed to be using.
5. GOOD FIFO PRACTICE HELPS MENU PLANNING
Household members or the cook will know when a batch of food needs to be
consumed and when can be factored in to your menu. That way you can ensure that
very little food is wasted.