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2.03 & 6.01 Foods

Foods 1 Vocab

TermDefinition
Category A group of items that share similar characteristics.
Convenience Store Open for customer convenience, usually 24 hours a day. Prices are typically higher than regular grocery stores.
Dry Storage Food items stored in a cabinet and do not require refrigeration or freezing.
Electronic Ordering A process that allows ordering groceries over the internet, someone shops for you, and you go and pick them up.
Expiration Date The last date that a food product should be used before it is considered spoiled.
Farmer's Market A place to shop for groceries that is usually local and has fresh fruits and veggies available for sale. Fresh cheeses and meats may also be available.
Fixed Expense A component of a budget that stays the same each time payment is due.
Flexible Expenses A component of a budget that can change based on want or usage.
Food Cooperative A group of people that combine time, money, and effort to buy foods together to save money and increase the freshness of products at the same time. Local produce is typically the main food component.
Food Preference Foods that an individual may particularly like.
Food Spending Plan A method that helps a person to keep track of the money available and spent on foods.
Frozen Foods Foods that are purchased in the freezer section of the grocery store and stored in the freezer after getting home.
Guideline A rule to follow that meets or exceeds the needs for a specific topic.
Health Food Store A specialty store where foods considered beneficial for a particular area of health. Prices tend to be higher.
Household Budget The monetary plan that helps a family or individual meets its goals.
Income Money received in payment for work, as a gift, or won.
Meal Manager Someone who uses resources to reach goals related to preparing and serving food
Non-peak hours Hours available in a store that tends to be less busy; ideal for saving time when shopping
Nutrition label Attached to a food that has a listing of nutrients available in the food. Used to plan for health and nutrition.
Refrigerated Storage Refrigerated storage A storage area for foods kept at 33-41 degrees for food safety
Sell-By Date The last date by which a food product should be sold before removed from grocery shelves.
Supercenter Larger stores where groceries, cleaning supplies, and personal need items may be purchased.
UPC Code A bar code on the packaging that gives price information as well as manufacturer information.
Use-By Date The date found on food packaging that indicates when a food should be used by for highest quality and nutrition.
Value System A set of rules by which people determine what is the most important to them.
Warehouse Shopping Large stores where groceries and other items can be purchased, typically in bulk.
Baste To pour or spoon pan juices
Freeze To lower a food’s temperature to freezing or below by placing it in a freezer.
Defrost/Thaw To expose to warmth in order to free from a frozen state.
Dissolve To cause a solid food to turn into or become part of a liquid.
Drain To remove liquid from a solid food by pouring off the liquid; putting the food through a colander; or drying with paper towels.
Strain To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
Dust To lightly sprinkle the surface of a food with crumbs; flour; or sugar.
Flour To sprinkle or coat a food with flour.
Grease To rub fat on the surface of a food or a cooking utensil.
Marinate To soak food in a cold
Tenderize To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber
Created by: erikacotrufo
 

 



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