PowerPlugs

Shopping Smart
Where to Shop, Shopping Lists, and Grading Practices

Before You Shop
Where to Shop?

SupermarketsSafeway, Metro, SuperstoreWarehouse StoresCostco, Wholesale StoresFood Co-opsFarmers MarketsFarm Boy, Market FreshSpecialty StoresLapointe Fish, ButcheryConvenience StoresCasuals, Frontier

In the Supermarket
Store Organization Specific Departments or SectionsProduceMeat, Poultry and FishBakeryRefrigeration SectionFreezer Section

How to spot the bargain?
Comparison ShoppingMatch prices and characteristics of similar or like items to determine which offers the best valueCalculating unit price or price per serving are methods of comparison shopping

Unit Prices
Which is a better deal, a 398 ml can of pears for $1.79 or a 796 ml can for $2.59?

Smaller can ($1.79/398 = $0.005 per ml)Larger can ($2.59/796 = $0.003 per ml)

Servings Per Kg

MeatServingsLean, boneless or ground6 to 8 servings per kgSome bone or fat4 to 6 servings per kgLarge amount of bone or fat2 to 4 servings per kg

PoultryServingsWhole Roasting Chicken3 servings per kgBoneless or Ground8 servings per kgWith Bones4 servings per kg

FishServingsFillets or steaks8 servings per kgDressed4 servings per kgWhole or drawn2 servings per kg

Cost Per Serving
Suppose you were preparing a recipe that asks for 500 grams of uncooked boneless chicken. In this case, you have a choice of whether to buy boneless chicken or buy chicken with the bone in and debone it yourself.Boneless chicken = $13.20 per kgBone in = $7.80 per kgHowever, bones, skin and fat yield less meatDivide price per kg by the # of servings With bone = $7.80/ 4 = $1.95 per servingBoneless = $13.20/8 = $1.65 per serving

Fruits and Vegetables
ApplesFancy, Extra Fancy, CommercialCherriesCanada No. 1, Commercial, Orchard RunCarrotsCanada No. 1, Canada No. 2

Beef Grading
Canada ACanada AACanada AAACanada Prime

Poultry Grading
ConformationAmount of Flesh Fat CoveringDressingFeathers, discolouration, dried-out

Egg Grading

Grade AEggs sold at grocery stores are primarily Grade A eggs.When examined at the grading station, Grade A eggs must meet the following requirements:Thick white Round, well centered yolk Small air cell (less than 5 mm deep) Clean, uncracked shell with normal shape

Grade BThese eggs are mostly used for commercial baking or go to hospitals, restaurants, etc. Very few are sold at retail stores. Yolk is slightly flattened; white is thinner. Shell is un-cracked and may have a rough texture; and/or be slightly soiled and stained.

Grade CThe lowest egg grade, these are used in the production of processed egg products only. They are not sold in grocery stores. Yolk is flattened and may be oblong in shape; white is thin and watery. Shell may be cracked and/or stained.

Money Saving Ideas
Look for Sale ItemsConsider Bulk FoodsDont Buy Food You Cant Store ProperlyUse CouponsWarehouse StoresNew ProductsSurf WebsitesCustomer Services

Using Coupons
Be ChoosyRead Coupons CarefullyOrganize Coupons Swap Coupons