Meal Preparation Glossary

Preparing a large quantity of food in one session to be portioned and consumed over multiple days.

Briefly boiling food, then rapidly cooling it in ice water to preserve color, texture, and nutrients before freezing.

Products manufactured without bisphenol A, a chemical found in some plastics that may leach into food. Preferred for food storage containers.

Consuming fewer calories than the body expends, leading to weight loss over time. Meal prep supports this by enabling precise portion control.

The unbroken series of refrigerated storage and transport steps that maintain food at safe temperatures from preparation to consumption.

The transfer of harmful bacteria or allergens from one food item to another, typically via cutting boards, utensils, or hands.

Using a single ingredient in multiple recipes within the same prep cycle to minimize waste and streamline shopping.

The temperature range of 40°F to 140°F (4°C to 60°C) where foodborne bacteria multiply most rapidly.

First In, First Out. A stock rotation method ensuring older prepped items are consumed before newer ones to prevent spoilage.

The diminished enjoyment of food that occurs when the same meal or flavor profile is consumed repeatedly over a short period.

Strategies to minimize the amount of purchased food that goes uneaten and is discarded. Meal prep inherently reduces waste through intentional purchasing and use.

Dehydration and oxidation of food surfaces caused by exposure to air in the freezer, leading to dry spots and off-flavors. Prevented by airtight wrapping.

Fully or partially assembled meals stored in the freezer for extended preservation, typically safe for one to three months.

Creating a shopping list organized by store section and derived directly from the weekly meal plan to maximize efficiency and reduce impulse buys.

The three primary nutrients required in large quantities: protein, carbohydrates, and fats. Each provides energy measured in calories per gram.

The overarching practice of planning, preparing, and portioning meals in advance for future consumption.

The process of deciding in advance which meals will be prepared and eaten during a given period, typically a week.

French culinary term meaning 'everything in its place.' Organizing and preparing all ingredients before cooking begins.

A no-cook breakfast prepared by soaking rolled oats in liquid overnight in the refrigerator, often with added fruits, nuts, or seeds.

Measuring and distributing food into predetermined quantities to manage caloric intake and ensure nutritional consistency.

Cooking proteins such as chicken, beef, tofu, or eggs in bulk for use across multiple meals during the week.

A cooking method where proteins and vegetables are roasted together on a single baking sheet, simplifying preparation and cleanup.

The length of time a prepared food remains safe to eat and maintains acceptable quality under specified storage conditions.

An electric countertop appliance that cooks food at low temperatures over several hours, ideal for hands-off batch cooking of soups, stews, and tough cuts of meat.

The food safety guideline stating that perishable food should not remain at room temperature for more than two hours (one hour above 90°F).