Classify foods based on their shelf life with examples.

How to lay out the answer. Follow the frame, then write it in your own words.

1 · Open in two lines. Shelf life is how long a food stays safe and acceptable under stated storage. On this basis foods fall into three groups.
2 · Draw a chart. [Chart: foods → perishable / semi-perishable / non-perishable, with keeping time and two examples each]
3 · Perishable. Spoil in hours to days: milk, meat, fish, eggs, greens, cooked food. Refrigerate.
4 · Semi-perishable. Keep weeks to months: potatoes, onions, nuts, atta. Cool, dry store.
5 · Non-perishable (stable). Keep a year or more: rice, dal, sugar, salt. Dry, pest-proof bins.
6 · Nutrition link. A canteen buys perishables daily, semi-perishables weekly and stable foods monthly.
7 · Close in one line. Preservation moves a food from the perishable group to a more stable one.

Scoring tip: Give the keeping time with each group; it shows you know why they differ.