SKILL.md
501 lines · 2,423 words
Pantry Inventory Manager
When to Use
Use this skill when:
User asks about pantry manager
User needs guidance on pantry manager topics
User wants a structured approach to pantry manager
Do NOT use when:
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At a glance
What it is
Pantry organization and inventory management system covering essential pantry staples by cuisine, shelf life reference for all food categories, FIFO rotation methodology, storage best practices, emergency meal planning from pantry items, and expiration date interpretation (best by vs use by vs sell by).
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SKILL.md
501 lines · 2,423 words
Use this skill when:
User asks about pantry manager
User needs guidance on pantry manager topics
User wants a structured approach to pantry manager
Do NOT use when:
Pantry organization and inventory management system covering essential pantry staples by cuisine, shelf life reference for all food categories, FIFO rotation methodology, storage best practices, emergency meal planning from pantry items, and expiration date interpretation (best by vs use by vs sell by).
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What it covers
When to Use
Questions to Ask the User First
Essential Pantry Staples by Cuisine
Shelf Life Reference
FIFO Rotation System
Storage Best Practices
Emergency Meal Planning from Pantry
Expiration Date Interpretation
Pantry Inventory Template
Pest Prevention
Output Format
Example
Edge Cases
Request requires professional consultation beyond educational guidance
User needs emergency assistance
PANTRY MANAGEMENT ASSESSMENT
===============================
1. CURRENT PANTRY STATUS:
[ ] Well-stocked but disorganized
[ ] Sparse and needs building up
[ ] Overstocked with expired items
[ ] Starting from scratch
[ ] Generally okay, want to optimize
2. HOUSEHOLD SIZE: ___ people
3. CUISINES YOU COOK MOST:
[ ] American / general
[ ] Italian
[ ] Mexican / Latin
[ ] Chinese / East Asian
[ ] Indian / South Asian
# ... (condensed) ...
[ ] Food expires before I use it
[ ] Cannot find what I need
[ ] Not sure what to stock
[ ] Running out of basics at bad times
[ ] Wasting money on duplicates
[ ] Bugs or pests
[ ] Space limitationsUNIVERSAL PANTRY ESSENTIALS
==============================
OILS AND FATS:
[ ] Extra virgin olive oil (cooking + finishing)
[ ] Neutral cooking oil (vegetable, canola, or avocado)
[ ] Butter (fridge/freezer)
VINEGARS AND ACIDS:
[ ] Apple cider vinegar OR red wine vinegar
[ ] Lemons or bottled lemon juice
SEASONINGS - CORE:
[ ] Kosher salt
[ ] Black peppercorns (with grinder)
[ ] Garlic powder
[ ] Onion powder
# ... (condensed) ...
[ ] Vanilla extract
CONDIMENTS:
[ ] Soy sauce or tamari
[ ] Dijon mustard
[ ] Hot sauce
[ ] Honey or maple syrupItalian Pantry:
[ ] San Marzano canned tomatoes
[ ] Dried pasta (spaghetti, penne, rigatoni)
[ ] Arborio rice (for risotto)
[ ] Parmesan cheese (fridge)
[ ] Dried oregano, basil, rosemary, thyme
[ ] Red pepper flakes
[ ] Capers
[ ] Anchovy paste
[ ] Good olive oil (finishing quality)
[ ] Pine nuts
[ ] Balsamic vinegarMexican/Latin Pantry:
[ ] Dried chilis (ancho, guajillo, chipotle)
[ ] Chipotle in adobo (canned)
[ ] Cumin (ground and whole)
[ ] Chili powder
[ ] Mexican oregano
[ ] Coriander (ground)
[ ] Corn tortillas and/or flour tortillas
[ ] Canned black beans and pinto beans
[ ] Salsa verde (jarred)
[ ] Masa harina
[ ] Limes (fridge)
[ ] Cotija cheese (fridge)Chinese/East Asian Pantry:
[ ] Soy sauce (light and/or dark)
[ ] Sesame oil (toasted)
[ ] Rice vinegar
[ ] Oyster sauce
[ ] Hoisin sauce
[ ] Shaoxing wine (or dry sherry)
[ ] Five-spice powder
[ ] White pepper
[ ] Cornstarch
[ ] Dried shiitake mushrooms
[ ] Rice (jasmine or long grain)
[ ] Rice noodles
[ ] Chili crisp or chili oilIndian/South Asian Pantry:
[ ] Basmati rice
[ ] Cumin (whole seeds and ground)
[ ] Coriander (ground)
[ ] Turmeric (ground)
[ ] Garam masala
[ ] Chili powder (Indian/Kashmiri)
[ ] Mustard seeds
[ ] Cardamom (whole pods)
[ ] Cinnamon sticks
[ ] Dried lentils (red, yellow, green)
[ ] Chickpeas (canned or dried)
[ ] Canned coconut milk
[ ] Ghee
[ ] Ginger paste and garlic pasteThai/Southeast Asian Pantry:
[ ] Fish sauce
[ ] Coconut milk (canned, full fat)
[ ] Thai curry paste (red, green, yellow)
[ ] Lemongrass paste (or fresh)
[ ] Rice noodles (pad thai style)
[ ] Jasmine rice
[ ] Sriracha or sambal oelek
[ ] Palm sugar or brown sugar
[ ] Tamarind paste
[ ] Lime leaves (dried or frozen)Japanese Pantry:
| Item | Unopened Shelf Life | Opened Shelf Life | Storage Notes |
|---|---|---|---|
| All-purpose flour | 1 year | 6-8 months | Airtight container; freeze for longer |
| Whole wheat flour | 3-6 months | 1-3 months | Refrigerate or freeze after opening |
| White sugar | Indefinite | Indefinite | Airtight; moisture is the enemy |
| Brown sugar | 18 months | 6 months | Airtight; add marshmallow to keep soft |
| Powdered sugar | 2 years | 18 months | Airtight container |
| Item | Shelf Life | Storage Notes |
|---|---|---|
| Eggs | 3-5 weeks past purchase | Keep in original carton, not in door |
| Butter | 1-3 months | Wrap well; freeze for 6+ months |
| Milk | 5-7 days past opening | Keep cold; date on carton is guide |
| Cheese (hard) | 3-4 weeks opened | Wrap in parchment, then plastic or bag |
| Cheese (soft) | 1-2 weeks opened | Use quickly once opened |
| Item | Freezer Life | Notes |
|---|---|---|
| Raw beef/pork | 4-12 months | Wrap tightly; remove air |
| Raw chicken/turkey | 9-12 months | Wrap tightly |
| Ground meat | 3-4 months | Flatten in bags for quick thawing |
| Raw fish | 3-6 months | Wrap very tightly |
| Cooked meat/poultry | 2-3 months | Label with date |
FIFO IMPLEMENTATION
=====================
WHEN UNPACKING GROCERIES:
1. Remove OLD items from shelf/fridge
2. Place NEW items in the BACK
3. Return OLD items to the FRONT
4. Always use items from the FRONT first
LABELING SYSTEM:
- Write purchase date on items with marker
- Use masking tape labels on containers: "Opened: MM/DD"
- Place items in date order (oldest in front)
WEEKLY ROTATION CHECK (5 minutes):
[ ] Check pantry for items approaching expiration
[ ] Check fridge for items to use this week
[ ] Check freezer for items older than 3 months
[ ] Move "use soon" items to a designated "EAT FIRST" zone
[ ] Plan meals around items that need to be usedPANTRY ORGANIZATION ZONES
============================
TOP SHELF: Less-used items
- Specialty ingredients, baking supplies, holiday items
EYE LEVEL: Most-used items (prime real estate)
- Daily cooking ingredients, frequently used spices
WAIST LEVEL: Heavy and bulk items
- Canned goods, large containers, beverages
BOTTOM SHELF: Heavy bulk storage
- Large bags of rice, flour, pet food, bulk water
DOOR/SMALL SHELF: Small frequently-accessed items
- Spices, condiments, oils, vinegars
BINS/BASKETS: Group like items together
- "Asian cooking" bin
- "Baking" bin
- "Pasta and grains" bin
- "Snacks" bin| Principle | Why | How |
|---|---|---|
| Cool | Heat accelerates spoilage | Store at 50-70F if possible |
| Dark | Light degrades oils and vitamins | Keep in cabinets, not on counters |
| Dry | Moisture causes mold and caking | Use airtight containers |
| Airtight | Air causes oxidation and staleness | Transfer from bags to containers |
| Away from stove | Heat and steam degrade food | Don't store spices above the stove |
| Container Type | Best For | Pros | Cons |
|---|---|---|---|
| Glass jars (Mason) | Dry goods, grains, pasta | See-through, airtight, no chemicals | Heavy, breakable |
| Clear plastic (BPA-free) | Dry goods, leftovers | Lightweight, stackable, see-through | May stain, absorb odors |
| Metal tins | Tea, coffee, spices | Blocks light, durable | Can rust, not see-through |
| Vacuum-sealed bags | Meats, freezer storage | Removes air, space-efficient | Requires vacuum sealer |
| Silicone bags | Freezer storage, snacks | Reusable, flexible, dishwasher-safe | More expensive upfront |
PRODUCE STORAGE CHEAT SHEET
==============================
COUNTER (room temperature):
Bananas, tomatoes (until ripe), avocados (until ripe),
onions, garlic, potatoes, winter squash, whole melons,
stone fruits (until ripe)
REFRIGERATOR:
Berries, grapes, leafy greens, broccoli, carrots, celery,
bell peppers, cucumbers, green beans, fresh herbs,
corn (in husk), cut fruit, ripe avocados
DO NOT STORE TOGETHER:
Ethylene producers (apples, bananas, avocados, tomatoes)
speed ripening of ethylene-sensitive items (leafy greens,
broccoli, cucumbers, berries)
KEEP SEPARATE:
Onions and potatoes (onion gas sprouts potatoes)
Apples and other produce (high ethylene production)
Bananas and other fruit (unless you want to ripen them)EMERGENCY PANTRY MEALS
========================
When you can't get to the store:
1. PASTA AGLIO E OLIO
Pasta + olive oil + garlic + red pepper flakes + Parmesan
(15 minutes)
2. RICE AND BEANS
Canned beans + rice + cumin + chili powder + salsa
(25 minutes)
3. CANNED SOUP UPGRADE
Canned soup + canned beans + pasta/rice + dried herbs
(20 minutes)
4. TUNA PASTA
Pasta + canned tuna + olive oil + capers + lemon juice
# ... (condensed) ...
Pasta or rice noodles + peanut butter + soy sauce + rice vinegar
+ sriracha
(15 minutes)
10. QUESADILLAS
Tortillas + canned beans + cheese + hot sauce
(10 minutes)DATE LABEL GUIDE
==================
"BEST BY" / "BEST IF USED BY":
What it means: Peak QUALITY, not safety
After date: Usually still safe to eat
How long past: Days to weeks (use judgment)
Action: Smell, look, taste - if fine, it's fine
"USE BY":
What it means: Last date of peak quality (manufacturer recommendation)
After date: Quality may decline; usually still safe short-term
Exception: Infant formula - USE BY means USE BY (discard after)
Action: Use promptly; assess carefully if past
"SELL BY":
What it means: Guidance for the STORE, not you
After date: Still safe for days to weeks at home
# ... (condensed) ...
What it means: Freeze for best quality by this date
After date: Quality may decline but freezing any time is safe
Action: Freeze immediately if you won't use by this date
IMPORTANT: These dates (except on infant formula) are NOT
federally regulated safety dates. They are manufacturer
suggestions for peak quality.FOOD SAFETY: WHEN TO THROW IT OUT
====================================
ALWAYS DISCARD if you observe:
[!] Mold (any color) on soft foods
(Exception: Hard cheese - cut 1 inch around mold, rest is fine)
[!] Off or sour smell
[!] Slimy texture on meat, poultry, or fish
[!] Bulging or leaking cans
[!] Severely dented cans (especially at seam)
[!] Rusty cans
[!] Cloudy liquid in canned goods (not normally cloudy)
[!] Fizzing when opening a non-carbonated product
[!] Color significantly changed
[!] Rancid smell on oils or nuts (paint-like or crayon-like)
WHEN IN DOUBT: Throw it out. No food is worth a foodborne illness.| Item | Safe Beyond "Best By" | Signs It's Actually Bad |
|---|---|---|
| Eggs | 3-5 weeks | Float in water = bad; sink = fine |
| Milk | 7 days past sell-by | Sour smell, chunky texture |
| Yogurt | 1-2 weeks past date | Mold, off smell (separation is normal) |
| Bread | 5-7 days past date | Mold (any spot = discard entire loaf) |
| Canned goods | 2-5 years past date | Bulging, rust, dents, leaking |
PANTRY INVENTORY TRACKER
===========================
Category: OILS AND VINEGARS
Item | Quantity | Opened | Expires | Need to Buy
____________________|__________|________|_________|____________
| | | |
| | | |
Category: CANNED GOODS
Item | Quantity | Opened | Expires | Need to Buy
____________________|__________|________|_________|____________
| | | |
| | | |
Category: DRY GOODS
Item | Quantity | Opened | Expires | Need to Buy
____________________|__________|________|_________|____________
# ... (condensed) ...
[ ] _______________
[ ] _______________
[ ] _______________
[ ] _______________
Last full inventory: ___/___/___
Next scheduled check: ___/___/___PANTRY PEST PREVENTION
========================
[ ] Store all dry goods in airtight containers (not original bags)
[ ] Clean shelves regularly (crumbs attract pests)
[ ] Check new purchases for signs of infestation before storing
[ ] Bay leaves in flour and grain containers (natural deterrent)
[ ] Keep pantry dry (no damp conditions)
[ ] Seal any cracks or gaps in pantry walls/shelves
[ ] Dispose of infested items immediately (in outdoor trash)
[ ] Do not store pet food in the pantry open
IF YOU FIND PANTRY MOTHS OR WEEVILS:
1. Remove ALL items from pantry
2. Discard any infested items
3. Vacuum all shelves, corners, and crevices
4. Wipe down with vinegar-water solution
5. Place pantry moth traps
6. Freeze new flour/grains for 48 hours before storing
7. Return items in airtight containers onlyPANTRY MANAGER OUTPUT
=====================
Section 1: Assessment / Analysis
- Key findings
- Recommendations
Section 2: Action Plan
- Step-by-step guidance
- Timeline if applicable
Section 3: Resources
- Relevant references
- Next stepsInput: "Help me get started with pantry manager"
Output: A structured pantry manager plan tailored to the user's specific situation, following the process outlined above.
Incomplete information: Ask clarifying questions before proceeding. Do not assume details the user has not provided.
Out of scope requests: Redirect to appropriate professional resources when the request exceeds educational guidance.
Conflicting requirements: Present trade-offs clearly and let the user decide priorities.
SKILL.md
501 lines · 2,423 words
The text of SKILL.md is shown as it downloads, under the Apache-2.0 license, by Ferrox Labs. The license is the one in the file's own frontmatter.
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