1. 6.01 Key Terms: Selecting, Storing, and Obtaining Foods.

2. Category – A group of items that share similar characteristics.
Convenience store – Open for customer convenience, usually 24 hrs. a day. Prices are typically higher than regular groceries stores.
Dry storage – Foods items stored in a cabinet and do not require refrigeration or freezing.

3. 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 or has lost quality and nutritional value, usually specified on the label or package.

4. Farmer’s market – a place to shop for groceries that is usually local and has fresh fruits and vegetables 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 expense – a component of a budget that can change based on want or usage.

5. 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.

6. Frozen foods – foods that are purchased in the freezer section of the grocery store and are to be 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 goal.

7. 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. Resources include time, income, and availability.
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 and is used to plan for health and nutrition. Nutrient values are based on an average person’s needs.

8. Promptly – Immediately. Without hesitation or time lapse.
Refrigerated storage – a storage area for foods kept at degrees for food safety.
Sell-by-date – the last date by which food product should be sold before removed from grocery shelves.
Strategy – an organized set of guidelines.

9. Supermarket/supercenter – larger stores where groceries, cleaning supplies, and personal needs items may be purchased.
UPC code – a bar code on the package that gives price information as well 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. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.

10. 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 may be purchased, typically in bulk.
Wilted – produce that has lost its crispness and is limp.