Applying Life Skills ©2010

Chapter 18: Food Shopping, Storage, and Sanitation

Check Your Answers: After You Read

Section 18.1

Review Key Concepts
1. You can compare advertised prices to find the lowest prices.

2. Stores use bright, colorful packaging and eye-catching displays to attract attention. They place higher-priced and impulse items at eye level or near the checkout stand so that people are more likely to notice them. Some stores offer food samples.

3. Food product dating is the process of dating food to indicate product freshness. “Sell by” date is the last day a product should be sold. “Packed on” date is the day the food was packaged. “Use by” date tells when you should use the food for best quality. The expiration date indicates the last day a product should be eaten.

Practice Academic Skills
4. Discuss the availability of products, delivery time, options, and cost in comparison to shopping in a store.

5. Possible answers may include setting up eye-catching displays, placing some items on sale, placing impulse items at eye level, giving samples, or playing pleasing music.

Section 18.2

Review Key Concepts
1. See Figure 18.2 on page 452, Sanitation in the Kitchen, for answers.

2. Wash your hands before preparing food, if you take a break to go to the restroom, or after handling anything dirty or potentially hazardous.

3. Wash fresh fruits and vegetables under cold running water. Use a vegetable scrub brush to loosen dirt on hard

Practice Academic Skills
4. Your essay should have an introduction that describes the foods, a body that describes your preparation and handling, and then a brief conclusion.

5. Identify the sanitation requirements of restaurants in the community and explain how some would benefit you when cooking at home. Explain that the guidelines closely relate to the guidelines in the chapter. Do not use soap or detergent. Be sure to wash all rind or skin to prevent bacteria from spreading to the inside of the food after it is cut or peeled.
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