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Stocking Your Pantry . . .

How To Stock Your Pantry

Stocking your pantry carefully is important so that you can fix a quick and easy meal at any time without having to run to the store.

Keep some convenience foods on hand that are healthy for when you are short on time.

Food Items To Keep Stocked

To keep these foods at their best quality, store in clean, dry, cool (below 85 degrees Fahrenheit) cabinets away
from the stove or the refrigerator's exhaust.

Extremely hot (over 100 degrees Fahrenheit) and cold temperaturesare harmful to canned goods

Baking powder
Baking soda
Beans, canned
(black, garbanzo, Mexican-style chili, white)
Bread
Bread crumbs (dry)
Broth or bouillon
(beef, chicken, vegetable)
Bulgur
Cake and brownie mixes
Catsup
Cereal
Chocolate-flavored syrup
Chocolate (semi-sweet pieces, bars,
white baking bar, white pieces)
Cocoa, unsweetened
Coffee (instant crystals,
instant espresso powder)
Corn, canned (baby, cream-style,
whole kernel with/without sweet pepper)
Cornmeal, yellow
Cornstarch
Corn syrup (light and dark)
Cream of tartar
Dressings (honey-mustard, Italian,
vinaigrettes)
Dried fruit (apricots, blueberries, cherries,
cranberries, figs, mixed fruit bits, raisins)
Flour (all-purpose white)
Fruit, canned (pears)
Garlic (bulb, bottled)
Graham crackers (crumbs)
Green chiles (canned, diced)
Honey
Hot pepper sauce
Jello & puddings
Maple syrup
Milk (evaporated skim, sweetened condensed)
Microwave popcorn
Miniature phyllo shells
Mustard (Dijon-style, honey, spicy brown, yellow)
Nonstick spray coating

Nuts (almonds, cashews, dry roasted peanuts,
pecans, walnuts)
Oats (quick-cooking, rolled)
Oils (olive, roasted garlic, vegetable, peanut)
Olives (green, kalamata, ripe)
Onions (green, red, yellow)
Pasta, dried (bow tie, orzo-rosamarina, ramen noodles,
shells, tortellini)
Pasta (angel hair, fettuccine, macaroni, spaghetti)
Peanut butter
Pie fillings (apple, cherry)
Potatoes (red, russet, yellow)
Preserves (strawberry)
Pudding (instant mix)
Rice (brown, instant, long grain white, pilaf mixes, wild)
Salsa
Soy sauce
Spaghetti sauce
Strawberry ice cream topping
Sugar (brown, granulated, powdered)
Tomatoes, canned (Italian-style stewed,
stewed, tomato sauce)
Tomatoes, dried (dried, oil-pack)
Tomatoes, fresh (common, roma)
Tortilla chips
Tortillas (flour)
Tuna, canned
Vinegar (balsamic, cider, distilled white, red wine,
rice wine, white balsamic, white wine)
Vanilla extract
Worcestershire sauce
Yeast, active dry

Refrigerated Items Seasonings

Butter
Eggs
Cheese
Jams & jelly
Lunch meats
Margarine
Mayonnaise
Milk
Fruits & Vegetables

Keep garlic, onions and potatoes handy. Onions and garlic are used in practically every main-dish recipe, and a potato can be a meal in itself.

Refrigerator Storage - The refrigerator should be kept at a temperature between 33В° F to 40В° F. Check the temperature frequently with a refrigerator/freezer thermometer.

Allspice
Basil
Bay leaves
Cayenne pepper
Chili powder
Cinnamon
Cumin
Curry powder
Garlic
Ginger
Nutmeg
Oregano
Pepper
Red pepper flakes
Rosemary
Salt
Thyme

Storage Guide For Frozen Foods

The freezer should be kept at a temperature of 0В° F or below. Check the temperature frequently with a refrigerator/freezer thermometer.

Never use food from cans that are leaking, bulging, badly dented, or with a
foul odor; cracked jars or jars with loose or bulging lids; or any container
that spurts liquid when you open it

Never taste such foods. Throw out any food you suspect is spoiled.

Lay in one bottle of dry white wine and one bottle of red wine, for both cooking and
drinking.

Most canned foods have a long "health life," and when properly stored, are safe
to eat for several years:

Low-acid canned goods -- 2 to 5 years (canned meat and poultry, stews, soups
except tomato, pasta products, potatoes, corn, carrots, spinach, beans, beets,
peas and pumpkin)

High-acid canned goods -- 12 to 18 months (tomato products, fruits, sauerkraut
and foods in vinegar-based sauces or dressings)

Some canned hams are shelf stable. But do not store ham or any foods labeled
"keep refrigerated" in the pantry. Such foods must be stored in the refrigerator.

Equivalents
Baking Dish Equivalents
Ingredient Equivalents
Table Spoon Equivalents
Ingredient Equivalents
Can Equivalents
Oven Temperature Equivalents

 

 

Food Safety // foodborn illness // food safety glossary // HAACP// employee hygiene // pest control // calibrating thermometers // safe food temperatures // taking food temperatures // health inspections posted online // about restaurant health inspections // handling food safely // using gloves // Dishwashing // work safety // safe food storage // food product recalls / / hand washing // food labeling // keeping your restaurant clean / / defrosting food safely //


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