Supermarkets Large stores that sell not only food but also many other items and services Example: Wal-Mart Target
Warehouse Stores Offer basic items with few customer services Prices are usually lower Most are large but have a limited variety of items Shoppers must bag their own groceries Example: Aldis Food For Less
Food Cooperatives Low Cost Option Food distribution organizations mutually owned and operated by a group of people Members buy food in quantity and do the sorting, unloading, and other work themselves
Health Food Stores Offer a wide range of foods Likely to be more expensive Often times will include items that can not be found other places
Specialty Stores Limited to specific items such as Fish Meat Baked goods Ethnic foods Prices are usually higher Often carry items that can not be found in other stores
Convenience Stores Give fast service Open early and close late Some open 24 hours Do not carry a full line of groceries Generally higher in prices
Farmer’s Markets Specialize in fresh fruits and vegetables Selection depends on the area and the season Usually closed during cold months Locally grown foods that are fresher and less expensive
How to decide Is the store clean? What are your priorities? What kinds of food do you shop for most often? How far do you have to travel to shop? Are you willing to give up some services in exchange for lower prices?
When to shop How often should you shop? Depends on several factors How much storage space you have Over half of all American families do their shopping once a week What time of the day should you shop? One time of day NOT to shop is right before mealtimes (or if your hungry) Studies show that people spend as much as 15% more on food when they shop on empty stomachs Evening and Weekends are the most crowded times
A Shopping List Saves you time and money Help to avoid IMPULSE BUYING Buying items you did not plan on purchasing and do not really need Can ruin any food budget
Making a Shopping List 1. Plan the meals you will serve for that shopping period Check newspaper ads to see what is on sale 2. Check your menus and recipes to see what ingredients you need to purchase Check your supply of basic items: Staples Items you use on a regular basis such as flour, honey, and nonfat dry milk Foods you keep on hand for emergencies Frozen dinners Canned foods Cleaning supplies and paper products
Making a Shopping List 3. Organize Your List Group items that are found in the same area of the store Make out your list according to the layout of the store
Coupons Offer savings on the price of a specific product Found in Newspapers Magazines Product packages Mailed advertisements
Coupons Two Basic Types: Cents-off Coupons Reduced prices when the coupon is presented to the cashier Rebate Coupons Rebate Partial refund from the manufacturer of a purchased good You pay regular price at the store Later you fill out the rebate coupon and mail it A check for the rebate amount will be mailed to you
Objectives Describe ways of getting the most for your money when food shopping Explain how to choose and handle food to preserve nutrition, quality, and safety Give guidelines for courteous shopping
Terms to Know Bulk Food Comparison shop Unit price Store brands Generic
How stores are organized Departments Produce Fresh fruits and vegetables Meat, Poultry, and Fish Refrigeration Section Dairy, eggs, lunch meats, fresh pasta Freezer Section
Bulk Foods Shelf-stable foods that are sold loose in covered bins or barrels (often another department in stores)
Comparison Shopping Match prices and characteristics of similar or like items to determine which offers the best value Methods: Calculating unit price Computing cost per serving Trying store brands or generic items
Unit Prices An item’s price per ounce, quart, pound, or other unit To calculate: divide the total price of the item by the number of units Example: Spaghetti Sauce $1.32 for a 12 oz jar (1.32/12=.11 per oz) $1.52 for a 16 oz jar (1.52/16=9.5cents per oz) The larger jar is a better value
Cost Per Serving Determine how many servings a given amount will provide Divide the price for that amount by the number of servings it will provide Example: Fish fillets cost 1.80 per pound You can serve 4 per pound 1.80/4=.45 Pound of chicken $1.06 Serves 2 1.06/2=.53
Store Brands and Generics Store brands: brands specially produced for the store Generally equal in quality to name brands but less expensive Generic items: items produced without a commercial or store brand name Usually less expensive Labels not as eye-catching
Other Money Saving Ideas Use your shopping list Look for sale items Pre-check the unit price of products you buy regularly Consider Bulk Foods Don’t buy more food than you can store Be aware of strategies to encourage impulse buying
Nutrition, Quality, and Food Safety Read labels carefully Check the date on the package Use the “Nutrition Facts” Panels Avoid packages that are dirty, rusty, leaking, or damaged in any other way Harmful bacteria could of gotten into the food Avoid frozen food packages frosted with ice Package may have thawed a little and was refrozen Keep fragile items in one part of your cart Plan your route through the store Ensure your food stays at the correct temperature
Courtesy When Shopping Do not race your cart through the store Keep to the right of the isles Avoid blocking the aisles or other busy areas Do not open container to look at or sample contents Return a product to its proper place if you decided not to buy it Handle produce gently
Review What is the formula for calculating Unit Price? Price Per Serving? Why is it important to avoid buying food in damaged containers? What are two guidelines for choosing a time of day to shop? How can preparing a shopping list help you save money?
Shopping List Test your skills. Complete the Plan of Action Worksheet.
Recipe Preheat oven to 375 degrees F (190 degrees C). Unroll crescent roll dough and lay flat on a baking sheet (do not separate sections). Bake in preheated oven for 11 to 13 minutes, until golden brown. Remove and allow to cool. While crust is baking, mix together cream cheese and sour cream until smooth. Stir in dill. When crust is cool, spread cream cheese mixture evenly over top and cover with carrots, broccoli, cauliflower, and green pepper. Chill approximately 5 minutes, until cream cheese mixture is firm. Cut into 4 portions and serve.
Make a shopping list for me of the ingredients that are needed to complete your cooking lab for tomorrow.