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WSU FFS3113 Convenience Foods Study Guide

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FACULTY OF SCIENCE, ENGINEERING & TECHNOLOGY DEPARTMENT OF APPLIED SCIENCE ND CONSUMER SCIENCE: FOOD & NUTRITION FOOD AND FOOD SCIENCE 3 (FFS3113) STUDY GUIDE 2020 Module: Convenience Foods Lecturer: Mrs N Xamlashe 1 Convenience Foods are those foods of which some of the preparation and cooking have already been done before they are sold. Convenience foods are used to shorten the time of meal preparation at home. Some foods can be eaten immediately or after adding water, heating or thawing or partially prepared. Tinned, frozen and dried foods as well as foods in packets, jars and bottles are all convenience foods. Many of the foods which once had to be prepared at home from fresh ingredients can now be bought like this. Such foods include soups, stocks cubes, meat, fish, vegetables, fruit, puddings, cakes, biscuits, bread, pastry and scones. Food technology has made convenience foods possible. Convenience foods are so much a part of our lives that we do not stop to think about the time when they were not available. Many dehydrated foods were used during World War II. After the war, companies began marketing more dehydrated foods to the general public. For example, Pillsbury marketed the first cake mixes in 1948. The only flavours available were white and chocolate fudge. The company assumed that a family did not own a mixer. The instructions on the box directed you to beat the mix a specific number of strokes with a wooden spoon. These first cake mixes did not have the ...
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