Meal prep and keeping supplies

In short: In meal prep food is pre-cooked for several days. This saves time, money and food waste. A sensible supply additionally helps with everyday planning.

In more detail: Planning, shopping, cooking, portioning and storing correctly are the steps.

In detail

• Weekly plan: Plan dishes and write a shopping list (einfach-und-günstig-kochen-mahlzeiten-planen-und-vorkochen).
• Basic ingredients: Prepare rice, pasta, legumes, potatoes, vegetables, sauces.
• Portioning: Containers with lids, store once cooled.
• Shelf life in the fridge: Usually 3 to 4 days; do not leave rice standing long (lebensmittel-richtig-lagern-kühlschrank-vorrat-und-tiefkühler).
• Freezing: Soups, stews, sauces are well suited (suppen-und-bruehen-grundlagen).
• Supplies: Tins, dry goods, oil, spices for two weeks.
• Rotation: Use older items first (FIFO), observe best-before dates (mindesthaltbarkeitsdatum-und-verbrauchsdatum).
• Hygiene: Wash hands, separate chopping boards (haende-waschen-und-hygiene).