The document discusses fresh foods and provides information about types of fresh foods, advantages and disadvantages of fresh foods, tips for choosing and storing fresh foods. It lists types of fresh foods such as meat, poultry, seafood, eggs, vegetables and fruits. Advantages include retaining nutrients and flavors while disadvantages include being seasonal and spoiling easily. Tips are provided for choosing fresh cuts of meat, fish, poultry, eggs and fruits.

1. L/O/G/O
TOPIC 5 :
FRESH FOODS
A Man is what
he eats

2. Introduction
Where are the places fresh foods can be found?

3. Identify and list types of fresh
foods1
2
3
State and explain the importance
of consuming fresh foods.
State and explain the
advantages and disadvantages
of fresh foods
By then end of the lesson, Students will be able to:
Objectives
Choose and select fresh foods
4

4. Contents
1. Introduction
2. Types of Fresh Foods
3. Advantages of Fresh Foods
4. Disadvantages of Fresh Foods
5. Tips to Choosing Fresh Foods
6. Tips on Storing Fresh Foods

5. Image:
•http://www.freshfoodimages.com/search.html?advanced=1
•http://www.freshfoodimages.com/zoom.html?similar_id=15131596&re=0&dsp_jbg_link=0&back_button=1
•http://www.freshfoodimages.com/zoom.html?similar_id=15139440&re=0&dsp_jbg_link=0&back_button=1
•http://www.freshfoodimages.com/zoom.html?similar_id=15140109&re=0&dsp_jbg_link=0&back_button=1
 Food that are harvested or produced.
 Food that have not been cooked, canned, dried, Frozen
or preserved
What are Fresh Food?

6. Types of Fresh Food
1. Meat
2. Poultry
3. Seafood
4. Eggs
5. Vegetables
6. Fruits

7. • Retains
original
flavour and
tastes better
• Contains
nutrients not
lost by
processing
Advantages of Fresh Food
•Does not
contain
flavourings,
preservatives
and additives
• Fresh foods
are cheaper
and more
nutritious
• Contains
more
naturally-
occurring
vitamins &
minerals
http://www.freshfoodimages.com/zoom.html?similar_id=15106696&re=0&dsp_jbg_link=0&back_button=1

8. • Many fruits
and
vegetables
are seasonal
Disadvantages of Fresh Food
•Spoils easily
due to high
water content
• Needs to be
stored and
handled
properly, or it
will be
contaminated
•Requires
more
preparation by
a skillful cook

9. Does not
smell
unpleasant
Text in
here
Has even
and fine
grains or
muscle
fibreText in
here
Note: Consuming spoilt meat can cause food poisoning, in
severe cases people may die.
Beef: bright red
Mutton: Dark red
Poultry: pale pink
Meat are
more tender
Should be
firm and
moist
Has the
right
colour
MEAT
Tips to Choosing Fresh Food

10. Clear
glossy
eyes
Flesh feels
firm and
moist
Flesh
springs back
when gently
pressed
Shiny red
gills
Does not
smell bad
Fish
Tips to Choosing Fresh Food

11. Buy those
that smell
of
seawater Prawns may be
bleached
Signs that
meat is going
to break down
Avoid
those with
black
spots or
rings
Colour
must not
be yellow
Prawns
Tips to Choosing Fresh Food

12. Choose
those with
clean
shells
Fresh eggs
have slightly
rough shells
Indicates that
there is small air
space inside and
that they are still
moist
Due to many small pores
that allow gases to flow in
and out of the eggs
Newly laid
ones are
heavy
Choose
those free
of cracks
Eggs
Tips to Choosing Fresh Food

13. Must be
firm to the
touch
Should not
be
withered
Free from
bruisesHave
bright
colours
It is cheaper and
retains more
nutrients than fruits
that are imported
Skin
must be
smooth,
and not
dull
Buy fruits
that are in
season
Fruits
Tips to Choosing Fresh Food
Warm weather in Singapore makes fruit ripen very quickly. We must
be careful not to buy over-ripened fruit.

14. 1
4
1. The best of both world
- For quick and nutritious meal
combine both fresh and processed food
2. Advantage
- Save time and labour and still enjoy
a healthy meal
3. Examples of some dishes
-Pizza
- Chicken curry
2
3
4. What are some other dishes that uses
both fresh and processed foods ?
Conclusion

15. L/O/G/O
Thank You!

16. How to play Bingo
OBJECTIVE:
To cross out 4 boxes in a continuous row horizontally, vertically or diagonally,
while beating the time given.
1. Students to be divided into groups of 4.
2. Delegate roles to each member.
3. Teacher will pick a number randomly from 1 to 16.
4. Teacher will announce the number.
5. Students must identify the number and answer the question attached to that
number on the given paper.
6. Student can cross out the box, once the question is answered.
7. Student must shout “BINGO” when they have crossed out 4 boxes
successfully.

20. 1. Retain original flavour and nutrients, contain more naturally occurring vitamin and
mineral.
2. Seasonal, require proper handling or will be contaminated, spoils easily, more
preparation by skillful cook.
3. Food that are harvested or produce.
4. Contains more nutrients and are healthier as compared to process foods
5. Fresh foods are higher in water content and does not contain any preservative
6. Should not be withered, have bright colours, free from bruises
7. Has the right colour, which is pale pink with no unpleasant smell
8. Clean shells, free of cracks, and have slightly rough shells.
9. Fruits must be in season, bright colours, free from bruises, skin must be smooth not
dull
10. Shiny red gills, clear glossy eyes, does not smell bad, firm flesh and bounced back
when pressed.
11. Colour must not be yellow, smell of seawater, no black spots or rings.
12. Have the best of both world, save time and labour.
13. pizza, chicken curry,
14. Should be firm and moist, has even and fine grains or muscle fibre
15. Retain original flavour and nutrients, contain more naturally occurring vitamin and
mineral
16. Seasonal, require proper handling or will be contaminated, spoils easily, more
preparation by skillful cook.
ANSWERS