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