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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Dry goods

Meaning in culinary arts & cooking, with examples

/ˈdraɪ ɡʊdz/nounCommon term

In culinary arts & cooking, dry goods means: Food products that do not need refrigeration and are kept on shelves, such as flour, rice, pasta, sugar, pulses, spices and canned goods.

In Turkish: kuru gıda, kuru erzak

How it is used

Kept in the dry store, which must be cool, clean and free from pests. Dry goods are ordered weekly, rotated using FIFO and stored off the floor in sealed containers once opened.

Example sentences

  1. Do a dry goods stock check before you place the weekly order.

  2. All dry goods must be stored in sealed, labelled containers.

Common collocations

  • dry goods store
  • dry goods order
  • dry store
  • dry goods supplier
  • produceFresh fruit, vegetables and herbs, and sometimes other fresh farm products, as bought and stored by a kitchen.
  • FIFOFirst in, first out: a stock rotation rule that older stock is used before newer deliveries, so that food does not go out of date.
  • par levelThe amount of an ingredient or prepared item that should be on hand for a shift or until the next delivery. Also called par stock or just par.
  • walk-inA large refrigerated room that staff can walk into, used to store bulk food. Short for walk-in fridge, cooler or freezer.

More terms: Ingredients, Stocks & Sauces

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