Foods, their selection and preparation

2The net weights of various foods in the same-size can will vary with the density of the food. 1 he weight cited is that of foods of medium weight per unit volume. [83] cept those produced locally, but they are not always so. As with any new product there are problems which are reflected in the qualities of the product on the market. [illustration: Suggested menu for a frozen-food meal] These problems are being gradually worked out, however, and rapid development can be expected. Among the needed advances would be an adoption by the frozen-food trade of a quality designation on the package. (U. S. grades for frozen vegetables are being developed.) The vegetables most popular in frozen form are green peas, lima beans, both the small green and the Fordhook, green beans, broccoli, asparagus, and the perishable greens. Other less perishable vegetables are dis¬ tributed in frozen form, but since they can be shipped fresh with less loss in quality the competition is greater. Selecting Canned Foods • The intelligent con¬ sumer reads the label and notes the grade Package Contents Fresh Market Equiva¬ lent Portions Cooking Time Asparagus . . 12 oz. If lbs. 8-10 min. Beans lima . . 12 oz. 2 lbs. 15-18 min. Beans, green . 10 oz. 1 lb. 8-10 min. Broccoli . . . 10 oz. If lbs. 5-7 min. Brussel sprouts 10 oz. if lbs. 3-4 5-7 min. Cauliflower . . 10 oz. 2f lbs. 3-4 4-6 min. Corn, cut . . . 12 oz. 6 ears 5-8 min. Corn-on- the-cob 4 ears 4 ears Defrost; then cook 5-8 min. Mixed vegetables . . . 12 oz. 2 lbs. 12 min. Peas . 12 oz. 2 lbs. 4-6 min. Peas & carrots . 12 oz. 2 lbs. 4-6 min. Rhubarb, with sugar (add more to taste) 12 oz. if lbs. 4-5 min. Spinach. . . . 14 oz. 2f lbs. 4-6 min. Squash, cooked \ 16 oz. If lbs. Heat in double boiler Unopened cartons of frozen vegetables may be held in the freezing unit of the re¬ frigerator for several days. They should not be held in the food compartment longer than twelve hours since they thaw in this time. If vegetables have thawed, cook im¬ mediately. It is unsafe to hold or refreeze these vegetables after thawing. Heating Canned Vegetables for Service • Al¬ ways use the juice in the can. It contains valu¬ able soluble nutrients Frozen vegetables are partially cooked and so require a shorter cooking time than un¬ frozen ones. The simplest method of cook¬ ing is to add the unthawed vegetable to a small amount of boiling water salted to taste. For the ten- to twelve-ounce package use a two-quart pan and the amount of water sug¬ gested on the package, usually J cup. The time of cooking is indicated in table opposite. DEHYDRATED VEGETABLES During the war considerable effort was put into the development of dehydrated vegetables, because of the ease of storage and the decreased shipping space they required. Except in condensed soups and in seasoning mixtures, few of them have reached the consumer market. Dried beets were a par¬ ticularly promising product. The ABC of Canned Fruit and Vegetable Labelling , Miscellaneous Publication No. 460, United States Department of Agriculture, Washington, D.C. A Fruit and Vegetable Buying Guide for Consumers. Miscellaneous Publication No. 167, 1948. United States Department of Agriculture, Washington, D.C.