About This Chapter
Food & Beverage Storage - Chapter Summary
The lessons in this chapter outline common food and beverage storage methods. They quickly break down the differences between perishable, non-perishable and semi-perishable foods, as well as three types of storage options. Following each lesson is a short quiz to help you retain the information you've studied. For your convenience, we've made these lessons available 24/7 and accessible on any device that has an Internet connection. Reviewing these lessons should help you:
- Differentiate between dry, refrigerated and frozen food/beverage storage options
- Explain the differences between perishable, non-perishable and semi-perishable foods
- Understand long-term food storage methods
1. Food & Beverage Storage Options: Dry, Refrigerated & Frozen
In this lesson, we will identify the three types of storage items for foods in the food and beverage industry: dry, refrigerated, and frozen. The lesson will also address quality concerns over each storage method.
2. What is Perishable Food? - Definition & Examples
Cooks have to interact with many kinds of food, but not all should be stored the same way. In this lesson, we're going to check out perishable foods and see how to safely store them.
3. What is Non-Perishable Food? - Definition & Examples
Different kinds of food spoil at different rates. In this lesson, we are going to examine non-perishable food, look at some common examples, and learn the best way to store these items.
4. Semi-Perishable Food: Examples & Definition
Not all food spoils the same, and not all food is best stored in the same ways. In this lesson, we are going to look at semi-perishable food items and see how to keep them fresh and flavorful.
5. How to Prepare Food for Long-Term Storage
Throwing away food is not only wasteful but can also be costly. One way to preserve food is to package it in such a way that it can be stored for the long-term. Come along as we learn how to do so in this lesson.
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Other chapters within the Hospitality 309: Food & Beverage Service & Operations course
- Intro to Food & Beverage Operations
- Feasibility Planning for the Restaurant Industry
- Marketing Fundamentals for Restaurants
- Menu Planning Basics
- Food & Beverage Costs & Purchasing
- Food & Beverage Pricing Methods
- Inventory Control for Food & Beverage Services
- Restaurant Food Production
- Food Preparation Basics
- Food Preparation Safety
- Types of Restaurant Service
- Restaurant Service Overview
- Serving Alcoholic Beverages
- Restaurant Design & Equipment Selection
- Financial Management for Food Service
- Food & Beverage Industry Trends
- Required Assignments for Hospitality 309