Fridge Inventory form
Discussion
bear with me as at first looks it might seems a bit daft
for years i have just put food in the fridge straight from the shop - yes, following temp protocols
but i often found things that had gone 'out of date - so wasted food
so i thought i need to keep a record of dates etc
on the web i found a very simple Food Inventory template which i printed and use to this day
i get two home deliveries a week - Tesco and Waitrose
as the food is unpacked i enter the description and use by date for each item - so bloody simple and no more wasted out of date food
for years i have just put food in the fridge straight from the shop - yes, following temp protocols
but i often found things that had gone 'out of date - so wasted food
so i thought i need to keep a record of dates etc
on the web i found a very simple Food Inventory template which i printed and use to this day
i get two home deliveries a week - Tesco and Waitrose
as the food is unpacked i enter the description and use by date for each item - so bloody simple and no more wasted out of date food
I know folks started mapping out the weeks meals on a dry wipe week planner on the fridge door.
It was a result of doing a weekly online shop but the ingredients for meal planned for Thursday say, expiring before then.
Rather than a fridge inventory, they just knew which meal would be which day, with the bonus everyone knew what was planned for dinner!
It was a result of doing a weekly online shop but the ingredients for meal planned for Thursday say, expiring before then.
Rather than a fridge inventory, they just knew which meal would be which day, with the bonus everyone knew what was planned for dinner!
AndyAudi said:
I know folks started mapping out the weeks meals on a dry wipe week planner on the fridge door.
It was a result of doing a weekly online shop but the ingredients for meal planned for Thursday say, expiring before then.
Rather than a fridge inventory, they just knew which meal would be which day, with the bonus everyone knew what was planned for dinner!
Yeah this is what the OP should do and not muck about with an inventory. It was a result of doing a weekly online shop but the ingredients for meal planned for Thursday say, expiring before then.
Rather than a fridge inventory, they just knew which meal would be which day, with the bonus everyone knew what was planned for dinner!
You plan the menus according to what spoils the quickest (although with 2 deliveries a week this isn't such a problem) then you buy what you need for those meals. It's easy to do and waste is a thing of the past.
bigmowley said:
Just a bit on the spectrum?
The assumption you are making is that the rest of us pay the slightest attention to eat / use by dates.
Just rely on my own judgment of fit for purpose, never look at the dates.
what spectrum would that be?The assumption you are making is that the rest of us pay the slightest attention to eat / use by dates.
Just rely on my own judgment of fit for purpose, never look at the dates.
seems highly offensive but maybe you are on said 'spectrum'?
and thank god you do not serve food to the rest of us
Edited by Love Labradors on Saturday 14th August 10:10
PH User said:
AndyAudi said:
I know folks started mapping out the weeks meals on a dry wipe week planner on the fridge door.
It was a result of doing a weekly online shop but the ingredients for meal planned for Thursday say, expiring before then.
Rather than a fridge inventory, they just knew which meal would be which day, with the bonus everyone knew what was planned for dinner!
Yeah this is what the OP should do and not muck about with an inventory. It was a result of doing a weekly online shop but the ingredients for meal planned for Thursday say, expiring before then.
Rather than a fridge inventory, they just knew which meal would be which day, with the bonus everyone knew what was planned for dinner!
You plan the menus according to what spoils the quickest (although with 2 deliveries a week this isn't such a problem) then you buy what you need for those meals. It's easy to do and waste is a thing of the past.
Love Labradors said:
as a parting shot - i have been in a lot of high end professional kitchens
ask Gordon Ramsey Michel Roux etc et
guess what
they ALL have said chart i described
A professional kitchen is very different from your home kitchen. You don't need an inventory for your fridge, it's a complete waste of time. ask Gordon Ramsey Michel Roux etc et
guess what
they ALL have said chart i described
PH User said:
A professional kitchen is very different from your home kitchen. You don't need an inventory for your fridge, it's a complete waste of time.
if you work to professional standards you not going wrong anyway - sea bass fillets to be cooked in Mauviel Pan to Professional standards
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff