Across
- 3. Shelf-stable foods sold loose in covered bins or barrels.
- 4. Preparing a dish from basic ingredients, or home cooking.
- 6. Foods that spoil or decay, especially without proper storage.
- 8. Indicates last day product should remain on shelf; allows time for home storage and use after the date.
- 9. Series of black bars on food packages; scanner reads price and other information in code during checkout.
- 10. These small, independent stores limit their stock to a specific type of food.
- 12. Last date product can be used with high quality.
- 18. A variety of food sellers operate partly or entirely on-line.
- 19. Supermarkets that carry only natural foods.
- 21. Item’s price per ounce, quart, pound, or other unit.
- 22. Huge stores that combine a supermarket with other types of shops in one building. They may include a pharmacy, a hair salon, a vision center, or an entire department store.
- 24. Offer shopping on a large scale.
- 26. Series of numbers and letters that indicate where and when product was packaged.
- 27. Require an annual membership fee. Members can buy a large variety of food items at low prices, but usually in extra-large quantities.
- 28. Surplus food purchased from farmers and distributed to those in need of food assistance.
- 29. Items produced and packaged for store, sometimes by name-brand producers.
- 30. These include service station food marts and drugstores.
- 31. Process of matching prices and characteristics of similar items to determine which offers best value.
Down
- 1. Food distribution business mutually owned and operated by members.
- 2. Plan for managing money.
- 5. Specific responsibilities people have based on their different relationships to others.
- 7. “No-frills” approach stores. Prices are low because the store spends less on labor, decoration, and customer services.
- 11. Calendar dates that indicate freshness of perishable foods, such as meat and dairy products.
- 13. cooking Uses convenience foods along with basic ingredients for easier preparation.
- 14. These markets, where area farmers sell their produce during the growing season,
- 15. Foods that have been minimally processed and contain no artificial ingredients or added color.
- 16. Buying items, often unneeded, without planning; can harm budget.
- 17. Foods produced without pesticides, artificial fertilizers, growth hormones, and antibiotics; not generally modified or irradiated.
- 20. These stores may be as large as supermarkets, these stores are owned by individuals. Prices may be higher.
- 23. Partial refund from maker of purchased item.
- 25. Basic food items used on regular basis, such as milk, cereal, eggs, and bread.
- 26. Commercially processed foods that are easy and quick to use.