Practical meal planning and food prep concepts, such as batch cooking, mise en place, and grocery list building, one concept per card.
30 cards · basic cards · AI-written, checked twice. Edit anything.
- What is mise en place?
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Gathering and preparing all ingredients and equipment before starting to cook- Define batch cooking
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Preparing multiple portions of a dish at once to eat throughout the week- How should a grocery list be organized?
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By store section (produce, dairy, meat, pantry) to minimize backtracking- Name three pantry staples
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Oil, salt, and canned tomatoes (or rice, pasta, and beans)- Which foods freeze well?
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Cooked grains, beans, stock, bread, and cooked vegetables- How long does cooked food stay fresh in the freezer?
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Two to three months for best quality- What temperature should fresh meat be stored at?
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At or below 40 degrees Fahrenheit, in the coldest part of the refrigerator- How should fresh vegetables be prepped for storage?
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Wash, dry completely, trim if needed, then store in the crisper drawer- How long does cooked rice last in the refrigerator?
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Three to four days when stored in an airtight container- What is cross-contamination?
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When harmful bacteria spread from raw food to ready-to-eat food- How should leafy greens be stored to stay fresh?
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Washed, dried, wrapped in paper towels, and stored in a sealed container- What is the best way to organize a pantry?
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Group by type (grains, canned, spices), label items, and use the first-in-first-out rule- How long do dried spices stay potent?
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One to three years, depending on the spice and storage conditions- Which fresh herbs freeze well?
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Basil, parsley, cilantro, and dill- How should onions and garlic be stored?
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In a cool, dark, well-ventilated place at room temperature
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