In every professional kitchen there is a basic stock count for certain items. If the restaurant is a sushi restaurant such as Benihana, I am sure that the kitchen has a basis of 2lbs worth of sushi rice, enough nori to make 100 sushi rolls, basic content to fill the sushi rolls, mushrooms and tofu for miso soup, and other fresh produce that comes daily for the items on the menu. For each products which can be placed in dry store, there probably need to always be at least 2lbs of everything. For those moments when there isn’t anything available for purchasing.
In my school there are five restaurants, four of which are for public use. So we have a vast amount of basic food stored away for each and every kitchen. There are approximately 200 items of food which must always be stocked. When on a low we must restock immediately. Each of the 200 must have a basis of 2 items in stock at a min. Such foods are tea, pasta, sugar, flour, coffee beans, soy sauce, mini bar goods, whole milk, orange juice, oranges, lemons, salted butter, non-salted butter, etc.
For items where are purchased in a pack or a bunch, than purchasing only one bunch is sufficient though. So if we got one pack of 12 non-salted butter packages, we would be fine with that. Although each kitchen tends to ask for at least 2 packages of butter for their course, so we may in fact need to purchase more than just one pack of 12.
In my personal kitchen I also have a basis stock count. I cannot have a kitchen without these foods or food groups. If I do not have these items, I am completely lost.
The items of food that I need to survive are as follows:
- 2 cans tomato blocks
- 1 box vegetable bouillon cubes
- 2 packages whole wheat pasta
- 1 package quinoa
- 1 bottle lemon juice
- 2 small cans sweet corn
- 2 small cans chickpeas
- 1 small can black beans
- 1 container agave nectar
- 1 box tea of Turkish Apple
- 1 L juice syrup (daddy’s favourite juice)
- 1 bottle (250ml) olive oil
- 1 L almond milk
- 1 bunch red onions
- 1 bunch garlic
- 1 container cherry tomatoes
- 1 pack cumin powder
- 1 pack paprika powder
- 1 pack red pepper flakes
- 1 pack dried oregano
- 1 bottle salt
- 1 bottle pepper
Although three items on here are fresh (or fresh enough that they could not keep for weeks on end), but these are my basic food group items needed to survive. If I was too lazy to leave the house (this happens more often than it should), I can then make a homemade tomato sauce to go with some pasta as a meal. Also with the garlic, onion, and chickpeas I can always make a hummus and enjoy it with some tomatoes, bread, or carrots which I would have bought previously.
And when I want to just be healthy, an easy chickpea tomato salad with quinoa can do me some good.
Then there are those moments that I crave something sweet. The best thing for my sweet cravings is adding my agave nectar to my tea. Or of course I can always turn to my tomatoes.
I probably eat far too much acid for my own good, but I really love tomatoes! I even had a cherry tomato plant when I was eleven.
What type of food do you tend to always keep in your storage cabinet?